Buttermilk Zucchini Fritters (without flour)
These zucchini fritters are not fried, but baked in the oven. In addition, the fritters are made without flour, instead of which a small amount of semolina is used. This recipe will be useful for those who watch out for their health and figure. Vegetable pancakes are tender, appetizing, and at the same time healthier than usual and easier to prepare. Ingredients (for 2 servings)
Zucchini - 1/2 piece (200 gr)
Carrot - 1/2 piece (50 g)
Onions - 1 pc (40 g)
Kefir - 50 ml
Semolina - 25 gr
Egg - 1 pc.
Salt - to taste
Vegetable oil (optional, to grease the tray) - 1 tsp
Prepare the products according to the list.
It is best to choose young zucchini - it is much more tender than mature, it has a thin skin and no hard seeds.
Zucchini fritters on kefir are cooked quite quickly, so it's better to turn on the oven in advance to heat up to 180 degrees.
Pour the kefir and semolina into a bowl.
Mix and leave for 10 minutes, to swell the semolina.
Zucchini wash, dry and grate.
Squeeze squeezed squash of juice and send in a bowl with kefir and semolina.
Beat an egg.
Wash and peel carrots, grate them on a fine grater and send them to a bowl.
Peel onion, grate it on a coarse grater and add it to a bowl too.
Mix well.
Salt and pepper and mix again.
Line a baking tray or casserole dish with baking paper or nonstick mat and grease with cooking oil, if desired. Spoon about 1 to 2 tbsp. of dough onto the baking tray, forming pancakes.
Place in an oven preheated to 180 degrees for about 20 minutes.
Then take the tray out of the oven, transfer the baked zucchini fritters to a plate and serve. Delicious with sour cream.
Bon appetit