Main Page
For breakfast
Zucchini pancakes with semolina and potatoes on water

Zucchini and Potato Fritters with Semolina

Fluffy fritters with a mouthwatering look and a delicate flavor. Called "draniki" or "deruny," these come from Belarusian cooking—shredded-potato fritters that, by all accounts, turn out as soft and tender as clouds.

sharlis

Recipe author

Zucchini pancakes with semolina and potatoes on water

Composition / ingredients

Servings:

Semolina

Water

0.5

Eggs

Zucchini

500

Carrots

Garlic

Potatoes

Flour

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 31 % 8 g

Carbohydrates 58 % 15 g

139 kcal

GI: 44 / 50 / 6

Cooking method

Step 1:

I learned this recipe from my mom, along with so many others she passed down to me. If you haven't tried these fritters yet, I really recommend them! Gather the ingredients listed above.
Step 2:

Put the semolina in a deep bowl, cover with cold water, and let it swell for thirty minutes.
Step 3:

Meanwhile, shred the zucchini on the coarse side of a box grater. Do the same with the peeled carrot and potatoes. Press the garlic through a garlic press. Blot the mixture to remove excess moisture.
Step 4:

Pour off any water left in the bowl of swollen semolina. Add the shredded vegetables, eggs, and flour to bind.
Step 5:

Season with salt and pepper and stir well. You've basically got a batter now—loose and chunky, but just right for frying fritters.
Step 6:

Heat the vegetable oil in a skillet. It needs to be good and hot so the fritters don't stick or fall apart. Since the batter is loose, scoop it with a tablespoon and pour it into the pan. Fry the fritters until golden on the first side.
Step 7:

Flip them and fry until fully cooked. Use up all the batter.
Step 8:

Transfer the fritters off the heat and cook the next batch. Serve warm with sour cream. Enjoy!

This vegetable dish is handy during meat-free fasting days, and anyone who loves light vegetable dishes will enjoy it too. I often fry these up at the summer house, where I can just walk out to the garden, pick what I need, and cook. I usually make a big batch of zucchini fritters, set the table in the garden gazebo, and call over the family and the neighbors. Out in the fresh air with good company, they disappear in no time!