Fritters of zucchini with cornmeal are tender, thick and lush. If the zucchini again pleased you with the harvest, and with skilled gardeners it happens quite often, then try to cook delicious gluten-free pancakes. Cornmeal pancakes are no less lush and airy than regular wheat flour, but do not contain gluten. Gluten, or gluten contained in wheat, determines its quality (elastic properties), but, unfortunately, this group of useful proteins does not tolerate a part of the population. Some people suffer from celiac disease - a genetic intolerance to foods containing gluten. For them, nutritionists are developing a gluten-free diet for which this recipe is suitable.
To make pancakes with this recipe beautiful and thick, be sure to squeeze moisture from grated vegetables (see below). Otherwise, in the process of frying, it will flow into the pan, ready-made pancakes will turn out to be unsightly in appearance.
- Cooking time: 40 minutes
- Servings: 2
Ingredients for cornmeal zucchini ingredients:
- 300 g zucchini;
- 100 ml of kefir;
- chicken egg;
- 120 g of corn flour;
- 1/2 tsp of soda;
- a bunch of dill;
- 20 g butter;
- salt, sugar, vegetable oil for frying.
Method of making zucchini fritters with corn flour.
Remove from the zucchini a thin layer of peel. You only need to clean ripe vegetables, the young skin is tender and can be cooked with it. You should also remove the developed seeds with a small layer of pulp that surrounds them.
Three courgettes on a large grater and salt (about a teaspoon of salt). Mix vegetables with salt, grind by hand, after about 5 minutes the juice starts to stand out - it needs to be pressed. If you leave, in the process of frying it will begin to flow out of pancakes, which is not very convenient - the edges of the pancakes will turn out thin, they will burn, and the oil will splash heavily.
To the pressed squash we add a raw chicken egg, preferably organic, from free-range chickens.
Then pour kefir or yogurt, and if you do not count calories, then put 100 g of sour cream, it will turn out just delicious and very lush.
Pour the cornmeal, half a teaspoon of baking soda, add a little salt and a pinch of granulated sugar. Consider that some of the salt is already in vegetables, it was poured at the very beginning.
Finely chop a bunch of dill (only greens), throw in the bowl, knead the thick dough and leave it for about 5-7 minutes so that the corn flour absorbs moisture and thickens the dough.
We heat the heated pan with a thin layer of vegetable oil for frying. Put about 2 tablespoons of dough on one pancake. Fry until golden brown (2 minutes on each side).
We make ready pancakes with a pile, grease each with butter or put a piece of butter between the pancakes. Served hot with sour cream and green salad. Enjoy your meal.
Fritters made from finely chopped dill, salt, rich sour cream and seasoned with freshly ground black pepper are well suited to zucchini fritters with cornmeal.
