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Zucchini pancakes with semolina

Zucchini Fritters with Semolina

Very fast, very simple, very easy — great any day! These zucchini fritters made with semolina come out fluffy, tender, and really tasty. They're easy to mix and fry — just drop the zucchini batter onto the skillet by the spoonful. Serve them with sour cream or any savory sauce for breakfast!

katushafin

Recipe author

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Composition / ingredients

Servings:

Zucchini

300

Eggs

Semolina

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 39 % 9 g

Carbohydrates 48 % 11 g

136 kcal

GI: 36 / 64 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make zucchini fritters with semolina? Gather your ingredients. Young zucchini with tender skin and small seeds is best; if yours is older, peel and seed it, then weigh it after trimming. Use any vegetable oil, as long as it's refined. Wash and dry the young zucchini and the egg.
Step 2:

Trim the ends off the zucchini and grate it (young ones skin and all). Use the large holes of a box grater for young zucchini; for older zucchini, a fine grater is better.
Step 3:

Add salt to the grated zucchini, stir, and let it sit for 20 minutes to draw out the moisture.
Step 4:

Squeeze the zucchini with your hands and pour off the excess liquid.
Step 5:

Add the raw egg and the semolina to the zucchini.
Step 6:

Mix the zucchini batter well. Let it rest for about 10 minutes so the semolina swells and absorbs the extra moisture.
Step 7:

Heat a skillet and add a little vegetable oil. Drop the zucchini batter on by the tablespoon in small portions, shaping neat fritters.
Step 8:

Fry the fritters over low heat until golden on both sides. Serve hot with sour cream. Enjoy!

This was my first time making these fritters with semolina — I usually add flour. They came out much more tender than usual, though not quite as soft as the flour version. We loved them! You can stir in plenty of chopped fresh herbs — pretty as well as tasty. For a sharper flavor, add finely grated onion or minced garlic, and grated hard cheese will deepen the taste too. Zucchini fritters are most often served with sour cream or yogurt, but you can also make a garlic or cheese sauce for them, and some like them with mayonnaise. The best fritters come from young zucchini at the peak of summer. Stir grated young carrot or potato into the batter for wonderful mixed-vegetable fritters — a great way to get kids to eat their veggies, by the way. For little ones, fry the fritters without oil in a nonstick skillet, covered, over low heat so the vegetables cook through and don't stay crunchy, and grate everything fine.
Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.