Zucchini pancakes with semolina can be an excellent replacement for simple zucchini pancakes, which are prepared with the addition of flour. Early, young zucchini have already appeared on the market and are begging to be used in various dishes. The simplest thing you can cook from them is just fry them in a frying pan, but homemade fried pancakes from them will be much tastier. In addition, it will take you very little time to prepare them.
It’s even hard to count the recipes for zucchini pancakes known today. Since the distribution area of zucchini is quite wide, this dish is present in many countries, and the familiar zucchini pancakes in other countries are called completely differently and differ in the composition of the ingredients.
Classic zucchini pancakes are made with zucchini, eggs and flour. As I wrote above, you can use semolina instead of flour as a thickener. The taste of zucchini pancakes with semolina is practically no different from ordinary zucchini pancakes with flour.
You can add mushrooms, minced meat, cottage cheese, cheese, herbs, eggplant, and bell pepper to the dough for zucchini pancakes with semolina.
Ingredients:
- Zucchini – 1 pc. 300 gr.,
- Semolina – 4-5 tbsp. spoons,
- Onions – 1 pc.,
- Spices - to taste
- Salt - to taste
- Eggs – 2 pcs.,
- Sunflower is small
Zucchini pancakes with semolina
There are a huge number of options for what to make pancakes from. They come in vegetable, sweet and lean varieties. Pancakes can be fed to men, children and those on a diet. The main thing is to choose the right recipe. You can add chicken, minced meat, cottage cheese, cheese and vegetables to them. They can be made with milk or kefir. To make pancakes, the housewife only needs imagination and the availability of the necessary products. One of the options for making pancakes is zucchini pancakes with semolina.
Zucchini pancakes with semolina are sure to please both adults and children
Every housewife knows that if you grate zucchini, they release a lot of liquid that needs to be neutralized with something. To do this, semolina is used to prepare zucchini pancakes. It has no taste in itself, so it is not felt in the dish, but at the same time it absorbs excess moisture and makes the pancakes more fluffy, as well as the consistency more dense, which allows the pancakes to maintain their shape.
Zucchini pancakes are fluffy and tasty with semolina, flour and potatoes
Pancakes are quite easy to make from affordable and inexpensive ingredients. For example, we use seasonal summer vegetables along with semolina, flour and eggs to make very tender, tasty and vitamin-rich pancakes.
Ingredients:
- Potatoes - 2 pcs.
- Zucchini (large) - 1 pc.
- Onion - 1 pc.
- Semolina - 3 tbsp. l.
- Flour - 6 tbsp. l.
- Egg - 2 pcs.
- Vegetable oil - for frying.
- Salt - to taste
Cooking process:
For tender pancakes from zucchini and other vegetables, prepare two eggs, which we remove from the shell.
Grate the potatoes and zucchini on a fine grater. Then squeeze and drain the juice that formed at the bottom of the bowl while grating the vegetables.
Add chopped zucchini and potatoes to the eggs. Mix well. We also finely chop the onion. Combine with semolina, salt and flour. Combine the resulting mixture with the first one.
Mix thoroughly and add flour to thicken the dough so that the dough is not liquid, but rather thick.
Fry the zucchini pancakes on both sides. Sprinkle the finished dish with chopped herbs. So we got wonderful “Super” zucchini pancakes, which family members and guests will enjoy with pleasure.
Zucchini pancakes: recipe with semolina
This dish can be called truly summer, since zucchini is a seasonal vegetable. But at any other time this vegetable is available on our shelves.
The ease of preparation, a minimal set of ingredients, taste and richness of nutrients make this dish worthy of attention.
If pancakes are baked in the oven, they turn out to be less caloric, this should be taken into account by those who are watching their figure. The following ingredients are typically used to make classic zucchini pancakes.
Zucchini pancakes: a classic recipe in a frying pan - quick, tasty and easy
These simple pancakes in a frying pan are quick and tasty. Even if you are starting to prepare them for the first time, you will not have any difficulties. Follow the recipe correctly and you will succeed.
Ingredients
- Young zucchini – 250 grams,
- Egg – 2 pieces,
- flour – 150 grams,
- vegetable oil,
- fresh dill - a good bunch,
- salt and seasoning - to taste.
You can add baking soda to them with the tip of a knife to make fluffy zucchini pancakes.
Simple recipe
Wash the vegetables and dry with a towel. If the zucchini is mature, cut off the ends and remove the rough skin and seeds. If they are fresh and young, leave them whole.
Grind them in a blender to a paste.
Finely chop the dill and add to the zucchini. There are also spices, salt and eggs. Mix thoroughly until smooth.
Now it's the flour's turn. Slowly pour in and stir at the same time so that there are no lumps. The consistency should be creamy.
If you want to add fluffiness and make fluffy pancakes, then add soda.
Place small portions onto a hot frying pan using a tablespoon. Fry on both sides.
Place napkins on a plate and place pancakes on them. When the oil has drained, you can serve it in separate dishes, adding a little sour cream to each product.
Mayonnaise sauce with garlic and dill goes very tasty with this dish (just chop all the ingredients and mix with mayonnaise).
Ingredients
- 2-4 young zucchini, it all depends on their size and the amount you want to cook.
- 2-3 eggs. It is advisable to cool them, then they will knead faster.
- 1 tbsp. l. flour.
- 1-1.5 cups semolina.
- Salt to taste.
First, wash the zucchini and remove the peel and seeds. If the zucchini is very young, then it is not necessary to peel them, since the peel contains many useful substances.
Further:
- Grind the zucchini using a food processor or fine grater.
- Leave them for 20 minutes so that excess liquid can be removed.
- Add semolina, sifted flour to avoid lumps, and salt to the resulting mass.
- Add the eggs in two stages, first the yolks, then the beaten whites. This will make them more curvy.
- Mix thoroughly. You should get a thick dough.
- Place a frying pan on the fire and add a large amount of sunflower oil.
- As soon as the oil heats up, we begin to form our pancakes with a spoon.
- Having placed them in a frying pan not far from each other, we begin to fry over low heat, in order to get a golden crust, you can cover the frying pan with a lid.
- After they acquire a golden hue, turn the pancakes over and fry without a lid.
- We do the same with the remaining dough.
Pancakes are ready! Freshly baked delicious pancakes are served to the table. You can serve them with sour cream, sour cream sauce with dill and garlic, or any other favorite sauce. Pancakes are delicious not only hot, but also chilled. This is not only a nutritious breakfast, but also a great way to snack.
Pancakes with cheese and garlic
Another option for making pancakes, the recipes are quick and tasty, see the photo above for how they turned out.
For cooking you will need young zucchini with thin skin. This skin does not need to be peeled. If your zucchini is very mature and the skin is rough, it is easier to peel it with a vegetable peeler.
Grate the zucchini on a coarse grater, add a little salt and leave to stand so that the zucchini releases its juice. Gently squeeze out this juice with your hands.
Add garlic, turned into pulp using a garlic press, to the mixture.
We will also add an egg and coarsely grated cheese, and a little black pepper.
Now add semolina, mix well and leave to stand for another ten minutes so that the semolina swells.
Heat the vegetable oil in a frying pan, pour in more of it than usual so that the pancakes do not stick to the pan.
The easiest way is to spoon the pancake mixture onto the pan using a tablespoon at a time.
You can do it a little differently. Take a tablespoon of pancake dough, place it in your palm, sprinkle flour on one side. Transfer to the other hand and sprinkle flour on the other side. Now put it in hot oil. This way the pancakes turn out much neater.
You need to fry over medium heat. On low heat the pancakes will stick, on high heat they will burn.
Turn the fried pancakes on one side over to the other side with a spatula.
Zucchini pancakes with cheese are good served with a salad of baked eggplants, tomatoes and peppers, recipe here.
Ingredients:
- 2 zucchini
- 2 eggs
- 100 g cheese
- 2 cloves garlic
- 2 tbsp semolina
- salt pepper
- flour for dredging
Options for preparing zucchini pancakes
This is a classic recipe for pancakes, but it can be interpreted in different ways by adding your own ingredients to taste. You can add dill, garlic, onions, green onions to the dough. Some people add a little fennel and turmeric. It's not uncommon to add carrots.
You can make zucchini pancakes more flavorful by adding dill, onion or garlic to the dough
These pancakes can be made sweet by adding sugar.
To make fluffy sweet zucchini pancakes for children, you can add an apple; in this case, it is better to grate the zucchini and apples to a puree consistency. These pancakes can be served with your favorite jam, jam or condensed milk. You can also use pancake flour to make sweet pancakes; in this case, it is better to make the dough thicker and denser. Accordingly, it is better to grate zucchini on a coarse grater. To make dietary pancakes, you need to exclude the addition of yolks and fry them not in vegetable oil, but in olive oil.
Zucchini and potato pancakes recipe in the oven
Pancakes can be prepared with the addition of potatoes.
It turns out something between zucchini pancakes and potato pancakes - very tasty. Grate the zucchini on a coarse grater, add salt, let stand, and squeeze out the juice. Grate the potatoes on a fine grater and squeeze out the juice. Let the potato juice sit for about fifteen minutes, then drain. Add the remaining starch at the bottom to the pancake mixture. Also add egg, flour, pepper and salt. Knead the dough thoroughly, it should be as thick as pancakes. To get less calorie pancakes, bake in the oven on both sides at 180 degrees for about 20 minutes, turning once.
Ingredients:
- Zucchini - 500 g
- Potatoes - 500 g
- Egg - 1 pc.
- Onion - 1 pc.
- 2-3 tbsp. flour
- Salt pepper
I also cook a variety of delicious casseroles, recipes HERE.
Recipe for zucchini pancakes in the oven with garlic
The most delicious fluffy zucchini pancakes can be prepared in the oven.
The basis
- 2 zucchini,
- 2 eggs,
- wheat flour - 3 tablespoons,
- garlic – 2 cloves,
- dill,
- oil,
- salt and spices - to taste.
How to cook zucchini pancakes in the oven?
While the oven is heating up to 190 degrees, you can do the vegetables. We pass them through the blender whole if the zucchini is young. If the skin is thick, then they should be peeled.
Salt, mix and squeeze out excess moisture in gauze.
Squeeze the garlic using a press and add to the vegetables. Sprinkle in spices (ground black pepper and a pinch).
Now add the sifted flour to the cooked mixture.
When the dough is ready, place small piles on a baking sheet with a tablespoon and form into flat cakes. It is advisable to lightly grease the baking tray with oil.
Bake for 10-15 minutes until done. To avoid overcooking or overcooking, you should make a small volume. So that the dough has time to bake. And this way the dish turns out faster.
To add piquancy and an unusual taste to the dish, you can add grated half an onion and half a carrot at the dough preparation stage.
Zucchini fritters: calorie content per 100 grams and 1 piece
Is this dish really low in calories? It contains a lot of fiber and beneficial microelements. It's right.
Those who are losing weight or doing sports and fitness to keep fit will be interested in how many calories are in 100 grams of this product.
If we talk about the product itself, then 100 grams of vegetables contain about 30 kcal.
And in 100 grams of the finished dish there are about 95-130 grams, depending on the ingredients added to the recipe.
In the classic version, half a kilogram of vegetables produces dough from which you can bake 5 flatbreads. The dough will contain about 500 kilocalories. This means that 1 piece “weighs” about 100 kcal.
Not the lowest calorie content in cooking.
Sweet fluffy zucchini pancakes
The kids really like it and ask to make another plate. And they taste even better when they are warm and with honey - this is a “yummy” thing with tea.
Ingredients
- zucchini - one big one,
- flour - 4 tablespoons,
- sugar – 2 table. l.,
- chicken egg – 2 pcs.,
- sunflower oil,
- baking powder,
- salt - a pinch.
Quick recipe
If the zucchini is already “adult”, then cut off its “butts”, cut off the thick peel and remove the seeds. You don’t need to do anything like that with a young one - it contains a lot of healthy yummy food.
So, wash and clean the vegetable. Three through a coarse grater.
Add eggs to it and mix everything. Salt and add sugar. Instead of sugar, you can add honey - you get honey ones.
Slowly add flour in a small stream and stir until the dough is ready.
Fry in a preheated frying pan on both sides for 2 minutes each until golden brown.
Serve with honey or maple syrup.
How to properly prepare zucchini pancakes: tips and features
If you don’t want to bother with peeling zucchini, then you should take a closer look and choose young vegetables (usually their length does not exceed 20 centimeters).
Another advantage of young fruits is that their skin contains useful microelements and vitamins.
It is recommended to salt immediately after frying. Because if you add salt while frying, it will absorb all the moisture. And the pancakes will become dry.
To place in a frying pan or in the oven on a baking sheet, use a tablespoon. Its volume is just the right amount of zucchini dough to make the pancakes tasty and not too big.
If you like sweet zucchini pancakes, add a little more sugar or a couple of teaspoons of honey to the dough. Very tasty with raisins and cottage cheese.
The most delicious recipe is the one with garlic and cheese.
Fluffy pancakes are obtained by adding baking soda or baking powder to the dough at the tip of a knife.
If it is not possible to add flour, then semolina or dietary semolina can easily replace it.
Hearty and tasty zucchini pancakes with potatoes and garlic
If you add potatoes to the zucchini pancakes, the dish will become much more satisfying. Now it can be consumed with meat components.
Compound
- zucchini – 220 g.,
- egg – 2 pcs.,
- potatoes – 4 pieces (medium),
- wheat flour - 80 grams or 4 tablespoons. spoons,
- garlic - 3 pieces,
- onion - small onion,
- little sunflower,
- seasoning and salt to taste.
Preparation
We will wash and peel the vegetables. Then they need to be grated. Onions either finely grated or through a meat grinder. We do the same with garlic. Salt and pepper.
Break the eggs into it and mix.
Add flour in small portions.
Spoon the resulting dough into portions onto a hot frying pan. Fry until golden brown on both sides.
Place on paper towels to drain the oil.
