Semolina instead of flour: A new way to make light zucchini puffs
Using semolina instead of wheat flour fundamentally changes the structure of zucchini pancakes, turning a heavy dish into light, porous puffs. The combination of lactic acid from kefir and semolina creates microscopic air pockets in the batter, resulting in a delicate, soufflé-like interior that is less caloric than traditional fried dough.
Ingredients
- Zucchini (medium): 300 g (1 pc.)
- Kefir: 1 glass
- Semolina: 1 glass
- Egg: 1 pc.
- Salt: 0.5 tsp.
- Spices: 0.5 tsp.
Preparation
Step 1. Grate the zucchini using a coarse grater. Squeeze out the excess juice by hand to prevent the batter from becoming watery; this ensures the semolina absorbs kefir and egg protein rather than vegetable water.
Step 2. Combine the squeezed zucchini with kefir, semolina, egg, salt, and spices. Stir in fresh herbs if desired.
Step 3. Let the batter rest for 10 minutes to allow the semolina to swell and absorb moisture, which prevents grainy textures in the finished dish.
Step 4. Preheat a pan with vegetable oil until hot, but do not let it reach the smoking point.
Step 5. Spoon small portions of batter into the pan. Fry for 3 to 4 minutes per side until a golden crust forms and the center is fully cooked through.
Lyudmila Kravtsova, Chef: "The main mistake when working with semolina is haste. The grain needs time to absorb moisture and swell, otherwise hard granules will be felt in the finished dish. Ten minutes of rest for the batter is enough to make it viscous and pliable."
Mariya Kostina, Russian Regional Cuisine Specialist: "If you want to make the taste more saturated and deep, you can grate a bit of hard cheese into the general mass. It will melt inside, creating an additional stretchy texture that contrasts well with the tender zucchini pulp."
| Ingredient | Recommendation |
|---|---|
| Zucchini | Must squeeze out juice |
| Kefir | Best at room temperature |
| Semolina | Completely replaces flour |
Cooking tip: If kefir is unavailable, use ryazhenka or unsweetened drinking yogurt. The product must be fermented to interact correctly with the semolina.
Serving and Storage
Serve the puffs hot with thick sour cream or plain natural yogurt. These puffs maintain their porous volume even after cooling.
If using frozen zucchini, they must be squeezed more thoroughly than fresh ones due to increased moisture content. The batter should be used immediately after the semolina swells; storing it in the refrigerator for more than an hour will cause the vegetables to release juice and ruin the consistency.
Source: This article was adapted from an original Russian-language publication by Pravda.Ru.
Subscribe to Pravda.Ru Telegram channel, Facebook, RSS!
Popular
An EU proposal to seize frozen Russian assets without consent could collapse Western property law and the global financial system, warns financial analyst Mikhail Belyaev.
Last materials