Before preparing vegetable pancakes, I naturally wash the potato tubers and zucchini. As I already said, it is better to use young zucchini, then you don’t have to peel it from the seeds. But I remove the peel (and from the potatoes, of course, too). Then I cut both vegetable ingredients into cubes. To prepare vegetable dough, I used to use a regular grater. Now that almost every housewife has a blender in her kitchen, you can use its “services” for convenience. I transfer the potato cubes into the blender.
Next - zucchini.
I turn on the blender (the attachment is a knife) and in a couple of minutes I “transform” the vegetables into a mass that will serve as the basis for future vegetable pancakes.
Now I add some salt to the resulting vegetable mass (this is a matter of individual preference). I don't add any more spices.
I break one chicken egg into a blender, which will allow future pancakes to “not spread” in the pan.
The binding link in the vegetable dough for children's pancakes will be ordinary wheat flour. Three to four tablespoons will be enough.
Mix all the added ingredients again. The result is a fairly viscous vegetable mass, which I simply spoon into a frying pan, preheated and sprinkled with vegetable oil. I'm baking pancakes. During this process, I try to ensure that the pancakes do not fry too much and that their color is golden. Dinner with such a simple dish is always both satisfying and without frills.
Summer has come and it's time to cook - a dish with which you can experiment to your heart's content. The composition of vegetable pancakes can be very different. To prepare them, you can use different combinations of many vegetables. Zucchini, green beans, cabbage, eggplant, potatoes, carrots, onions, garlic, tomatoes and other vegetables can be added to the mass of pancakes in different quantities.
The composition of any vegetable pancakes can be varied with cheese, mushrooms, sausage, boiled meat, minced meat. If you want to make real vegetarian dietary pancakes, then exclude eggs from their composition. To keep the pancakes in shape, add a teaspoon of starch or flax seed flour.
I cook vegetable pancakes very often in the summer and fall and have time to try many different recipes. As a rule, I come up with them myself and they always turn out delicious.
Now I suggest you go to the recipe and see how to cook vegetable pancakes with zucchini, eggplant and potatoes.
Ingredients:
Once all the ingredients are prepared, you can start preparing the vegetable pancakes. Wash the zucchini and eggplant. Peel the potatoes and onions. Remove skin from eggplant and zucchini if necessary. Grate the zucchini first on a fine or medium grater, as they do not turn black so quickly.
After the eggplants, grate the potatoes.
The onion can be cut into small cubes or grated like other vegetables, only on a fine grater.
Mix grated vegetables for pancakes.
Salt and season the vegetable mixture for making pancakes with spices.
Beat in the eggs and mix the mixture again. Immediately sift the flour into a bowl through a sieve mug.
Cooking instructions
30 minutes Print
1. Turn on the oven at 200 degrees and preheat well (I bake pancakes on turbo/convection). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. Zucchini, if young, do not peel, if old, peel and grate either on a coarse grater, or with a food processor on a fine grater, as for Korean carrots. Tool Grater holder
3. Potatoes (I take medium pink ones and don’t peel them - they turn out crispier) - grate them the same way. Tool Grater holder The main requirement for a grater is that the product is crushed and your hands are intact. It is especially difficult if the piece is small and you want to chop it without leaving any residue. This is where holders come to the rescue. They come in several types: some are like a potholder that serves as a buffer between the fingers and the blade, others are like a fork or a comb on which, say, an onion is pricked. There are also special graters that look and work like a mechanical meat grinder. They are equipped with several interchangeable drums that match the different surfaces of a classic grater.
4. Finely chop the onion or grate it with a food processor - I use a food processor to process everything to save time.
Crib How to cut onions
5. Place everything in a bowl and squeeze well with your husband’s hands. I usually don’t drain the juice, but pour it into small bags and put it in the freezer - added to any soups and stir-fries.
6. Add eggs, herbs, finely garlic, flour to the squeezed mixture - I personally add large ciabatta breadcrumbs instead of flour (I make it myself). Salt and pepper.
7. Stir the mixture well and, forming small flat pancakes, place on greased (good!) parchment or simply on a baking sheet. Fry until golden brown. On convection it takes me about 25 minutes.
Tool Baking paper
For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.
8. Serve with sour cream/hot sauce/low-fat curd cream.
Somewhere they are called potato pancakes, and in Turkey they are called mujver (mücver). This word is very similar to the word m ücevher(jewel) and it seems to me that there is some kind of mysterious meaning in this. Because a dish like vegetable pancakes, in terms of its nutritional value, is truly an invaluable find for culinary experts.
Wait to turn the page! If until now all your acquaintance with vegetable pancakes has been limited to potato pancakes, then this post is just for you!
After a few lines, you will be convinced that knowing just a few simple rules, you will master all the secrets of preparing vegetable pancakes in such a wide assortment that any restaurant will envy!
So, the main secret of making vegetable pancakes is three constant products: flour, onion and egg.
The main process is chopping vegetables. Whether we cut them with a knife or grate them, the basic rule is to strain the water as best as possible.
As an auxiliary product we can use soft cheeses that melt easily.
You can and should add various kinds of spices and seasonings, nuts and herbs. For example, vegetable zucchini pancakes cannot be imagined without the addition of dill...
Sometimes the most unexpected combinations of vegetables lead to great results; you just need to not be afraid to experiment. A clear proof of this is the English restaurant. Providores, in the menu of which one of the main places belongs to vegetable pancakes, and a customer favorite is pancakes from kohlrabi cabbage.
Let's say this year you have nowhere to put your pumpkin, zucchini or carrots, but it's just a pity to throw away beetroot or cabbage leaves... Now is the time to remember about vegetable pancakes!
Recipe 1. MUSHROOM PANCAKES.
500 g mushrooms
2 large onions
4-5 cloves of garlic
3-4 eggs (depending on their size)
4 tablespoons flour
Salt and ground black pepper to taste
Finely chop the onion, garlic and mushrooms.
Add eggs and flour, salt and black pepper and mix everything together well.
If the consistency is too runny, you can add another spoonful of flour...
Heat vegetable oil (preferably olive) in a deep frying pan.
Take the resulting mixture with two spoons, place it in a frying pan and give it the desired shape.
Fry the vegetable pancakes on both sides and then place them on a paper towel.
NOTE: if you want to make pancakes in the oven, add a little vegetable oil to the vegetable mixture, form vegetable pancakes on a baking sheet and place in the oven at a temperature of 200-220 degrees for 15-20 minutes
Yogurt goes well with these vegetable pancakes.
The original name of the dish is mantar mucver
Recipe 2. VEGETABLE PUMPKIN Pancakes
500 g pumpkin
1 large onion
5-6 pieces of green onions
8 tbsp flour
4 cloves garlic
10 pcs clove seeds
1 piece dried red pepper or 1/2 tsp coarsely ground red pepper
100 g pumpkin seeds
Salt to taste
Ground black and allspice
For all recipes in which grated fruit is present, one rule remains unchanged - grate the pumpkin on the largest grater and not with small, frequent movements, and without tearing the pumpkin off the grater. This is done so that it does not release a lot of juice right away.
Add finely chopped onion, garlic, red pepper and clove seeds crushed in a mortar to the grated pumpkin.
Mix with eggs and flour. Salt and pepper to taste.
Fry or bake in the oven, as in the previous recipe.
Since yogurt goes well with these vegetable pancakes, below I will dictate to you one sauce recipe for all occasions.
Original name of the dish - balkabakli mucver
YOGURT SAUCE
1/2 kg yogurt
Half a bunch of fresh mint
100 g olive oil
A few lettuce leaves
Salt to taste
Whisk yogurt with olive oil, salt and grated nutmeg.
Before serving, thinly slice the lettuce leaves on top of the yogurt.
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