Zucchini fritters; the most delicious recipe with cheese

Zucchini pancakes - the most delicious recipe with cheese

Greetings to all, dear friends!

Summer is coming and there are more greens and young vegetables in stores. I've already fried zucchini fritters - they're one of my favorite dishes. In the winter - pumpkin and soup made from it first, I can eat it any day, and in the summer - zucchini, peppers and okroshka.

Well, everything else, of course, is on my menu, but after the first time I tried to make odalushki with cheese and herbs, I want to cook them and cook them all the time, I assure you, this is the most delicious recipe! This turns out to be a tender, light dish, sheer pleasure and enjoyment, so everything can be quickly created, quickly, for both breakfast and dinner.

So, for those who still don’t understand about this version of zucchini pancakes, I highly recommend trying it. And be sure to check out the best recipes for zucchini cakes.

The most delicious recipe for zucchini pancakes

It’s best to take a young vegetable, it’s just easier to manipulate with it, you don’t need to peel and cut it, especially since they go on sale early and you can’t wait to try them quickly. Although, one that has already matured to a huge size is completely suitable.

For one zucchini (approximately 500-700 g) you will need:

• egg – 1 piece
• cheese – 100 g
• greens - bunch
• salt pepper
• semolina (or flour) – 1-2 tbsp. spoons
• a little vegetable oil.

The type of zucchini is not important, you can also use zucchini, but I’m somehow more used to eating regular ones with green skin. Pay attention when purchasing that the surface is hard, glossy and not yellowed.

The product should be washed, dried with a towel so that there is no excess water and the tails should be cut off.

If your zucchini is old, then naturally you still need to peel the skin, cut it into pieces and remove the seeds.

We take hard types of cheese, the one that suits your taste best; I usually have “Russian” at home. It’s better not to feel sorry for him, so let it still be 100 grams.

Naturally, you can use onion and parsley as greens, but I prefer dill. It seems to me that the parsley will be a little rough here, but the dill is just right, and the greenish inclusions on the odorants are very pleasant, and the smell.

We take spices to taste: both in quantity and in type, but there is no need for too many different ones here, you can add a little more garlic if you like.

We will also need a dough thickener, it could be flour or semolina. My regular readers already know that I only sprinkle semolina everywhere, in cheesecakes, in canned cutlets, and in other dishes. It gives the softest and warmest structure. And its quantity will fluctuate depending on the weight and condition of the zucchini; the more juice it contains, the more cereal is needed and vice versa.

Well, you will need oil for frying in a frying pan.

How to cook zucchini pancakes with cheese and semolina

Let's start with the zucchini, it needs to be grated, but not very finely, not into porridge. A regular grater with large teeth will work just fine. True, this process will take some time. And if you have a combine, this will make the action easier and faster.

We get a huge mass of grated product, don’t be afraid that suddenly 1 testicle won’t be enough for it. After we remove excess liquid, it will decrease significantly.

To get more juice, the zucchini should be salted, mixed and left for some time.

And we will prepare the rest of the products.

I like to grind the cheese on a medium grater, it comes out in such beautiful little straws, and then it melts faster.

Greens also work well with a fine knife. It must be washed in advance and placed in a colander, allowing all droplets of water to drain. I remove the cuttings and chop them.

While we were doing all this, the juice had already released in the zucchini. Now I just take a little of the zucchini mass with my hands and squeeze out the water as best I can. I transfer it to another bowl.

I add cooked cheese and dill to them, break an egg, add ground dark pepper and, if desired, squeeze out a clove of garlic.

Mix all this well.

We taste the salt, maybe we will have to add it, because we removed some of it along with the zucchini juice.

And lastly, pour in semolina, first one spoon - mix and see what kind of mixture comes out. If it seems a bit runny, add a second one; a third one may be needed. Somehow I always end up with two, so I immediately add them.

Mix again and immediately go to fry. There is no need to wait for the semolina to swell, this is of no use, and excess liquid will begin to be released again if you linger. That’s why we’re preparing it right away.

Here everything is as usual - heat a frying pan with oil, spoon out the pancakes in small portions, press lightly and fry on both sides over medium heat. As soon as the brownish edge appears, you can twist it to the other side.

Place the pancakes on a paper towel to get rid of excess oil.

The photo of the finished dish didn’t turn out great, so I placed the picture I found. By the way, if the mass is quite compacted, you can sculpt it like cutlets with your hands, then you will have an even round shape. But we are completely satisfied with the torn edge, the main thing is that it is very tasty!

The inside of the pancakes may seem damp to you, this is not terrible, because young zucchini is edible and raw, but in this form they turn out to be very tender and vegetable, not languid. If you are not satisfied with this fact, after frying on both sides (two minutes on each), cover the pan with a lid and simmer a little more.

When serving, sour cream would be very appropriate!

I advise everyone to try the recipe for making zucchini pancakes with cheese and dill - it’s the most delicious! Bon appetit!

Zucchini pancakes with semolina - the most delicious recipes for making them in a frying pan

In our women's team, any year, during this period of time, the main dish for breakfast, lunch and dinner is zucchini pancakes. They are brought to work almost every day. And we happily devour them, regardless of the time of day. And during the tasting, every now and then we hear about some new delicious recipe: one of the employees read about one of them in a magazine, a neighbor shared it with another, a third found it on the Internet, and so on.

What kind of pancakes haven’t we already tried!? And you understand, this is probably some kind of phenomenon - at work they are all constantly simply indescribably delicious. And so, during the next tasting of these little ruddy products, I suddenly realized that on my blog there is not a single recipe for this delicious autumn dish. Not in order... Somehow I missed this moment. We will have to urgently correct the situation.

The most delicious recipe for zucchini pancakes with semolina

In reality, this manufacturing method is the fastest, and it’s a pleasure to create using it. Especially if the sun has already risen and is shining into your room. And you decided to amuse your beloved household members with such a delicacy.

Ingredients:

• young zucchini - 1 pc. 450 g;
• chicken eggs - 1 pc. ;
• salt - to taste;
• semolina - 2 tbsp. l. ;
• wheat flour - 4 tbsp. l.

Manufacturing process:

Peel the zucchini and grate it on a coarse grater. Salt to taste, about half a teaspoon. Beat in the egg and stir. Add semolina, stirring thoroughly. Let it stand for 10 minutes.

Sift the flour and mix it in parts into the mass given to us. Don't pour out all the flour at once, do it evenly. The dough should turn out like thick sour cream.

Take the finished dough with a tablespoon, place it on heated oil and fry the pancakes in a frying pan on both sides until golden brown.

Place the finished product on a paper towel and then transfer it to a plate.

Tender zucchini pancakes with semolina

The zucchini season has begun and we are all preparing various dishes from this tasty and precious vegetable.
Pancakes are a fairly popular dish, but each housewife has her own recipe. I would like to offer another recipe for making these tasty and necessary flatbreads.

Ingredients:

• zucchini (medium) - 1 pc.
• chicken eggs - 2 pcs.
• salt - to taste.
• garlic - 3 cloves.
• semolina - 8 tablespoons.
• flour - 6 tablespoons.
• ground dark pepper - to taste
• dill - to taste

Manufacturing process:

And so we take a medium-sized zucchini, you can also take zucchini. It is important to take only young fruits because the old ones have rather rough skin and are not tasty. It needs to be washed and the tail and spout cut off. For convenience, I cut it into 4 parts. Because my zucchini was young, I did not peel it and take out the seeds. Next you need to grate the zucchini on a large grater.

You need to add salt to the resulting mass, mix and leave for a couple of minutes to get a significant amount of juice. But we will not need all the juice, but only some part of it. Therefore, we will shed a little.

Next, beat in a couple of eggs, 8 tablespoons of semolina. The semolina will take away excess liquid and you will need to add even less flour, which means that the taste of zucchini and not flour will be felt in the finished pancakes.

When the semolina has swollen. Add garlic grated on a small grater or passed through a press and finely chopped dill. Salt, pepper, mix. To make the pancakes tastier and have a full, rich taste, you need to add a lot of salt. If you tried it, there is enough salt. then add flour. There should be enough flour so that the dough is like pancakes, but not very thick.

If there is a lot of flour, you will feel it, but I like the zucchini to be felt.
When the dough is ready, place the dough in a frying pan with hot oil using a tablespoon, giving the pancakes the correct shape.

Next, take a tablespoon of dough, place a portion on heated oil and fry over low heat on both sides.

I recommend serving zucchini pancakes with sour cream.
These pancakes are good both hot and cool. Bon Appetit everyone!

Zucchini pancakes are fluffy and tasty with semolina, flour and potatoes

Pancakes are quite simple to create from affordable and economical ingredients. For example, we use seasonal summer vegetables together with semolina, flour and eggs to make very tender, tasty and vitamin-packed 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

Manufacturing 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 small grater. Then squeeze and drain the juice that formed in 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 comes out not watery, but rather thick.

Fry the zucchini pancakes on both sides.
Sprinkle the finished dish with chopped herbs. Here come the remarkable “Super” zucchini pancakes, which family members and guests will enjoy with pleasure.

Lenten zucchini pancakes with semolina

Quite often in our house we prepare such delicious and surprisingly lean pancakes.

Fluffy zucchini pancakes with semolina and milk

Pancakes with semolina are unusual, sweet and very fluffy. If you are one of those who like to start the day with a healthy, tasty and at the same time light breakfast, then you will certainly like this recipe.

Ingredients:

• Chicken egg - 2 pcs.
• Zucchini - 200 g
• Semolina - 0.5 tbsp.
• Milk - 0.5 tbsp.
• Sweet sand - 2 tbsp. l.
• Salt - 0.5 pinches

Manufacturing process:

Beat eggs with sugar, salt and milk. Then pour semolina into the egg-milk mixture. And leave this mixture for 30 minutes without further action. This time is needed for the semolina to swell and form a mass similar to dough.

Peel the zucchini if ​​it is very mature. Be sure to remove the seeds from mature zucchini. Young zucchini does not need to be peeled and seeds removed.

Blend the zucchini with a blender until it becomes pureed. Place the resulting zucchini mass on a sieve and squeeze out the released juice. During the processing of the zucchini, the semolina had time to swell, so the squeezed zucchini can now be added to it.

Now beat the resulting dough until smooth. We bake pancakes in a non-stick frying pan without using oil if you want to get the most dietary product.

You can grease the pan lightly with butter. Spread the dough with a tablespoon, immediately forming circles. When the pancakes are browned on one side, turn them over to the other. Zucchini pancakes with semolina are ready! Enjoy the unusual taste as often as possible.

Zucchini-semolina pancakes

I wanted to make zucchini pancakes, but after conducting an “audit” in the kitchen, I realized that nothing would work: there was no milk, no flour... Then I made a deal with my own kitchen: I empty the half-empty bags and containers, SHE helps I need to make breakfast. IT WORKED. VERY TASTY!

Ingredients for “Zucchini-semolina pancakes”:

• Zucchini (500 g pure weight) - 2 pcs.
• Chicken egg - 2 pcs
• Mayonnaise - 5 tbsp. l.
• Water – 150 ml
• Wheat flour / Flour - 5 tbsp. l.
• Potato starch - 5 tbsp. l.
• Semolina (200 grams) - 1 cup.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Soda - 1 tsp.
• Dark pepper (freshly ground) - 1 tsp.

Nutritional and energy value:

Recipe for “Zucchini-semolina pancakes”:

Don't ask me what this is for. I don't understand. I acted by intuition.

I peel the zucchini and grate it on a small grater.
I beat the eggs, add mayonnaise, water, salt, sugar, pepper.
I mix it well. I add flour, starch, semolina and soda (after each ingredient, mix). I leave it for 15 minutes.

I pour (not grease, but pour) vegetable oil into the frying pan and heat it up perfectly.
Using a spoon (a big spoon), spoon the dough into the pan. Fry on both sides over medium heat until golden brown. Transfer to a plate with cardboard towels.
After each serving I add a little oil.
The resulting pancakes are crispy on the outside and very soft on the inside.
You can serve with sour cream and mayonnaise.
I have
TARTARE SAUCE:
10 tbsp.
l. mayonnaise, 0.5 tsp. prepared mustard, 3 tbsp. l. mix whey. Add 1 tsp.
horseradish grated on a small grater, 1 small pickled cucumber grated on a large grater, chopped parsley and dill, a pinch of salt. Mix everything and cool. Have a nice...

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Pancakes with apple “Children’s”

• 141
• 867
• 7285

Coconut pancakes with curd-citrus cream

• 27
• 16
• 844

Pancakes “Coffeemania”

• 43
• 45
• 6139

Pancakes with bean paste

• 48
• 34
• 1121

Tender pancakes with sour cream without eggs

• 42
• 1203
• 18708

Pancakes from mother

• 18
• 42
• 7673

Blueberry pancakes with chocolate sauce

• 24
• 15
• 864

Joyful pancakes

• 20
• 11
• 3429

Chocolate pancakes with honey and salted caramel

• 8
• 13
• 434

Photo “Zucchini-semolina pancakes” from those who prepared it (1)

Comments and reviews

• All
• Prescription questions
• Reviews

August 6, 2017 Irpenchanka #

August 6, 2017 hellena2013 #

August 6, 2017 Irpenchanka #

August 6, 2017 granichnik66 # (recipe creator)

August 6, 2017 Irpenchanka #

August 6, 2017 granichnik66 # (recipe creator)

July 25, 2017 Yanaa44 #

July 31, 2017 granichnik66 # (recipe creator)

July 12, 2017 Dinni #

July 13, 2017 granichnik66 # (recipe creator)

July 13, 2017 Dinni #

July 14, 2017 granichnik66 # (recipe creator)

July 9, 2017 EvilCat #

July 10, 2017 granichnik66 # (recipe creator)

July 8, 2017 wordberry #

July 8, 2017 granichnik66 # (recipe creator)

July 8, 2017 granichnik66 # (recipe creator)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Zucchini pancakes with semolina

• Share on VKontakte
• Facebook
• Classmates
• Twitter
• Pinterest

• We will need:
• 600 g zucchini
• 2 testicles
• 6 tbsp. decoys
• salt, pepper to taste
• 1 tsp dry paprika
• vegetable oil
• greenery

During the zucchini season, when they are still tender, juicy and fragrant, they make very tasty zucchini pancakes. There are many different recipes for making zucchini pancakes, where, in addition to zucchini, other different ingredients are added: potatoes, carrots, onions, flour, oatmeal. All these recipes are quite remarkable and the pancakes turn out delicious.

But now I have zucchini pancakes with semolina. The production method is no different, but for my taste, such pancakes turn out more tender and fluffy than with flour. Which zucchini pancake recipe is your favorite?

How to cook zucchini pancakes with semolina

Step-by-step recipe description

• Show as huge photos with description

1. Wash the zucchini and grate it on a medium grater. Add salt, mix and leave for 15-20 minutes. Then drain off the excess liquid.

If the zucchini is no longer young, then you need to remove the skin and seeds. I don’t drain the liquid from these zucchini because they are not very juicy.

2. Add semolina to the zucchini and stir.

3. Add chopped herbs, salt, pepper, eggs, paprika.

5. Heat a frying pan, pour in vegetable oil and add pancakes with a tablespoon.

6. Fry the pancakes on both sides until golden brown.

7. Place the finished pancakes on a paper towel to remove excess fat.

8. Serve zucchini pancakes with sour cream, mayonnaise or other favorite sauce. Bon appetit!