5 recipes of delicious vegetable pancakes
Vegetable pancakes are a simple and quick to prepare dish that is perfect for breakfast and a snack at any convenient time. In combination with fresh herbs, sour cream or your favorite sauce.
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#1.Cabbage pancakes
Cabbage fritters allow you to cook ordinary cabbage in an extraordinary way. Cabbage fritters are very healthy and tender. The recipe for cabbage fritters can also be a side dish recipe.
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Ingredients:
Cabbage small head 1 piece;
Egg 1 piece;
Carrot 1 piece;
Green onion 1 bunch;
Flour 5.29oz
Sour cream 7.0oz
Salt to taste
A mixture of ground peppers to taste;
Cilantro 3 stalks;
Parsley 3 sprigs;
Sunflower oil for frying.
Instruction:
Cooking time 40 minutes
Wash the cabbage. Dry lightly and finely chop. Wash the carrots and grate them on a medium grater.
Put everything in a deep bowl, pour a small amount of boiling water and simmer for about 25 minutes over medium heat.
Then flip into a colander and cool to room temperature. Transfer to a bowl and add finely chopped green onions, coriander and parsley.
Drive in an egg. Add flour with sour cream, salt and a mixture of ground peppers. Mix well.
Fry pancakes on a small amount of sunflower oil until golden brown on all sides.
#2. Squash pancakes with cottage cheese
Delicious and hearty pancakes made of zucchini and cottage cheese are a great idea for breakfast. Pancakes are very tender and soft. It is best to eat immediately after cooking, although the pancakes are quite tasty in cold form.
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Ingredients:
Zucchini early small 2 pcs;
Fat cottage cheese 5.29oz
Eggs 2 pcs;
Baking powder 1/2 teaspoon
Salt to taste;
A mixture of ground peppers to taste;
Olive oil for frying.
Instruction:
Cooking time 30 minutes
Wash the zucchini, dry and grate on a medium grater. Squeeze out excess moisture.
Put the pulp in a bowl and add the cottage cheese.
Beat in the eggs, season with salt and a mixture of ground peppers. Add baking powder. Mix everything well until smooth.
Cook pancakes in a small amount of olive oil, frying until golden brown on all sides.
Preheat a frying pan with vegetable oil and use a spoon to put the squash dough there, forming pancakes. Fry the pancakes on a lower-than-average heat for 2-3 minutes on each side, until golden brown. Place the pancakes on a paper towel to absorb excess oil.
Serve with Greek yogurt or sour cream and fresh herbs.
#3. Garlic and potato pancakes
If you are a lover of spicy and spicy dishes, then garlic and potato pancakes will be one hundred percent to your taste.
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Ingredients:
Potatoes 17.64oz
Eggs 3 pieces;
Flour 8 tablespoons
Garlic 1 large head;
Ground red pepper to taste;
Salt to taste;
Sunflower oil for frying.
Instructions:
Cooking time 35 minutes
Wash and peel the potatoes. Grate on a medium grater. Lightly squeeze out excess liquid.
Add eggs and flour sifted through a fine sieve. Peel the garlic, pass it through a press and mix it with the rest of the ingredients.
Add salt and pepper and mix everything well until smooth. Fry the pancakes until golden brown on all sides with a small amount of sunflower oil. Preheat the frying pan, pour vegetable oil. In the hot oil, put a tablespoon of potato mass in the form of pancakes.
#4. From spinach
Light, delicate and airy spinach pancakes will delight with an unusual taste with a subtle sourness. Simple and delicious spinach pancakes will help out in any life situation. You can serve it with sour cream or cheese for breakfast, with main dishes instead of bread or use it as a base for sandwiches and snacks.
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Ingredients:
Fresh spinach 1 large bunch;
Eggs 2 pieces;
Kefir 1 cup;
Flour 1 cup;
Soda 1/2 teaspoon
Salt to taste;
A mixture of ground peppers to taste.
Instructions:
Cooking time 30 minutes
Wash the spinach thoroughly under cold running water. If necessary, cut off part of the stems with roots;
Put the leaves in a colander. Then put it in a bowl or a blender bowl.
Pour kefir and season with salt and a mixture of ground peppers. Beat until smooth.
Add lightly beaten eggs, flour and soda sifted through a fine sieve. Mix everything well again.
Heat a frying pan over medium heat and brush with a thin layer of vegetable oil. In portions, 1 tablespoon at a time, put the dough in a frying pan, forming pancakes. Fry for about 3-4 minutes on each side.
Fry the pancakes until golden brown on all sides with a small amount of sunflower oil.
Serve with sour cream, herbs or yogurt.
#5. From carrots
Carrot pancakes can also boast of their juiciness. Tender inside and with a golden crust on the outside – they beckon to you, awakening your appetite. According to this recipe, you can cook very tasty sweet pancakes from carrots. Bright carrot pancakes will delight all members of your family.
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Ingredients:
Medium-sized carrot 2 pcs;
Eggs 2 pieces;
1/2 cup milk;
Flour 5 tablespoons
Salt to taste;
Sugar to taste;
Butter 1 tablespoon;
Sunflower oil for frying.
Instructions:
Cooking time 30 minutes
Wash, peel and grate the carrots on a medium grater. Put it in a small saucepan.
Pour in the warm milk. Add flour, butter, salt, sugar.
Cook over medium heat until a thick creamy consistency is obtained, stirring occasionally.
Then cool well, add flour and beat the eggs. Mix well.
Bake pancakes from the dough in a frying pan. To do this, pour 1-2 tablespoons of vegetable oil into a frying pan and heat it up. Put the carrot dough in a frying pan and flatten (1 tablespoon of dough - 1 pancake).
Fry the pancakes until golden brown on all sides with a little sunflower oil.
Fry the pancakes on medium heat for 2 minutes on each side.
Add oil as needed.
Transfer pancakes from the frying pan to paper napkins to get rid of excess fat. Enjoy your meal!