Zucchini is an amazing vegetable that takes pride of place on our table. Due to its neutral taste, it goes well with many products and therefore is the main ingredient in many recipes.
Zucchini is fried, stewed, canned, even used for making jam and compotes. And you can also fry delicious pancakes from this unique vegetable, the recipe of which I want to share with you today.
Zucchini pancakes with semolina are slightly crispy on the outside and very soft on the inside. It is advisable to serve them immediately after cooking. I recommend giving it a try.
Ingredients:
Zucchini - 350 g.
Semolina - 3 tablespoons
Salt to taste
Garlic - 1 clove
Vegetable oil - 50 ml
Step by step recipe:
1. Prepare foods from the list. You will need young fruits with a thin skin and soft seeds.
2. Wash the zucchini with cold water, cut the tails and dry. Grate vegetables on a medium grater. If you could not find young fruits, it does not matter, you can cook the dish from the old ones. Only they will have to be cleaned and seeds removed. Transfer the chopped zucchini to a suitable bowl and let sit for 10 minutes. Then carefully squeeze them out of the liquid.
3. Pass the peeled garlic through a press and add to the courgette mass. If for some reason you can't stand the taste or smell of garlic, you can skip this cooking point.
4. Beat an egg into a bowl, add salt and semolina.
5. Stir well and leave for 10-15 minutes.
6. During this time, the semolina will swell, and the squash will become looser and more airy.
7. Heat a frying pan with vegetable oil and lay out pancakes with a small diameter.
8. Fry them over medium heat until golden brown, about 2-3 minutes on each side. It is semolina that contributes to the fact that zucchini pancakes turn out to be ruddy, slightly crispy on the outside and tender on the inside. Blot the finished tortillas with a paper towel to remove excess oil.
9. Lush zucchini pancakes with semolina are ready. They will be even tastier if served with sour cream or sour cream sauce.
Bon Appetit!
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