Zucchini pancakes with semolina

If you are wondering what exactly to prepare for breakfast so that it is light, low-calorie, and at the same time filling, then make delicious, tender, and fluffy zucchini pancakes with semolina. Semolina is a very good alternative to flour. With semolina, zucchini pancakes turn out denser than with flour. Semolina absorbs liquid well, which is important for such a juicy vegetable as zucchini.

Ingredients

• medium zucchinis - 2 pcs. (600 g);
• eggs - 2 pcs. (110 g);
• semolina - 1-3 tbsp. (25-75 g);
• salt - 1 tsp without a slide (6 g);
• vegetable oil - 3 tbsp. (48 g).

Cooking

1. Lay out the necessary products on the table to prepare zucchini pancakes with semolina.

2. Peel the zucchinis, grate them on a grater with medium holes. If the vegetables are young, it is not necessary to peel them, as unripe zucchinis have not yet hardened skin. For older zucchinis, remove the skin and seeds along with the loose pulp around the seeds.

3. Slightly squeeze the zucchini mass to remove excess juice. To thicken the zucchini batter, add a raw egg to it.

4. Add semolina. The amount depends on the juiciness of the zucchinis. Since young zucchinis are juicier, they require more thickener in the form of semolina. Older zucchinis are drier, so less semolina will be needed.

5. After adding semolina, mix the batter and leave it on the table for 15 minutes to allow the semolina to swell.

6. Now add salt and mix again.

7. Heat the oil in the pan well. Use a spoon to place the zucchini mass in patties so that each portion is a certain distance apart from each other.

8. Fry the pancakes for about 2 minutes on each side.

9. To make the snack less greasy, place the finished pancakes on a plate with paper towels.

10. Serve zucchini pancakes with semolina warm or chilled with sour cream.