Fluffy Zucchini Semolina Pancakes

Very fast, very simple, very easy, for every day! Zucchini pancakes with semolina turn out fluffy, tender and very tasty. Theyʼre easy to cook and fry — just spoon the squash mixture directly into the pan. Serve pancakes with sour cream or any unsweetened sauce for breakfast!
cook time: 40 min
Logan Winslow
Fluffy Zucchini Semolina Pancakes

Nutrition Facts (per serving)

141
Calories
10g
Fat
10g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Salt 1 tsp
Eggs 1 pc
Zucchini 300 g
Vegetable oil 2 tbsp
Semolina 3 tbsp

Recipe instructions

Step 1

Step 1
How to make zucchini pancakes with semolina? Prepare the products according to the list. It is preferable to take zucchini young, with tender skin and seeds. If your zucchini is old, peel and remove skins and seeds. And weigh them already peeled. Take any vegetable oil, but refined. Wash and dry the young zucchini and eggs.

Step 2

Step 2
Cut the ends off the zucchini. Grate the zucchini (young ones — straight with the peel). If they are young, grate them on a coarse grater; if they are old, it is better to use a fine grater.

Step 3

Step 3
Add salt to the grated zucchini, stir and leave for 20 minutes so that the zucchini releases juice.

Step 4

Step 4
Squeeze the zucchini mass with your hands and drain off excess moisture.

Step 5

Step 5
Add raw egg and semolina to the zucchini.

Step 6

Step 6
Mix the zucchini mixture well. Leave it for 10 minutes so that the semolina swells and absorbs excess moisture.

Step 7

Step 7
Heat the frying pan. Pour some vegetable oil on it. Spoon out the zucchini dough by the tablespoon in small portions, carefully forming pancakes.

Step 8

Step 8
Fry the pancakes over low heat until golden brown on both sides. Serve hot with sour cream. Bon appetit!

Additional rubrics

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