Zucchini pancakes
Every year I look forward to the start of zucchini season so I can make zucchini fritters. I love them since childhood. I remember in the summer in the village my mother often baked them for us. It took me a long time to bake, but they were eaten surprisingly quickly. The only thing I didn’t like at that time was that the zucchini pancakes turned out to be quite greasy. Over time, I slightly reworked my mother’s recipe, and now I fry zucchini pancakes with virtually no oil. At the same time, they remain soft, tender and incredibly tasty.
Adjust servings in the full version
Wash the zucchini. If the zucchini is mature, then cut off the peel and clean out the seeds. If you are cooking from young zucchini, as in my photo, then simply wash and remove the stalk. Their skin is very tender, and the seeds have not yet formed.
Grate the prepared zucchini on a coarse grater. Squeeze out the juice to make the shavings as dry as possible.
Mix the grated, squeezed zucchini with the eggs, salt and semolina to make a loose batter. Stir in the vegetable oil last.
Mature zucchini is drier and requires less semolina. There is a lot of water in the young one, so it will take more semolina. The main thing here is not to overdo it, otherwise you’ll end up with semolina instead of zucchini pancakes.
Heat a non-stick frying pan and grease it with vegetable oil. I do this once at the very beginning before baking the first batch. All subsequent ones are baked in a dry frying pan.
Spread the dough with a tablespoon, leveling it and giving it an oval shape. Zucchini pancakes are fried at a temperature slightly above medium until golden brown. Each side takes approximately 5 minutes.
Even after thorough squeezing, the batter releases more liquid as it stands. I spoon it off so the batter does not become too runny to fry.
This time I poured almost a whole glass.
Zucchini pancakes are especially tasty while they are hot. With sour cream and herbs, to which a little garlic is added. Just for the smell.