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.