Zucchini fried in a frying pan with garlic

A delicious and quick dish with a beautiful serving. Zucchini fried in a frying pan with garlic can be cooked in such a way that it will not be a shame to serve them on a festive table. Take a look and see for yourself - the perfect snack in a matter of minutes!

Maria

Recipe author

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Composition / ingredients

servings:

Zucchini

Vegetable oil

Flour

Batter:

Eggs (large)

Garlic powder (optional)

0.5

Flour (or 3)

Ground black pepper

to taste

Salt

to taste

Milk

Sauce:

Sour cream

Garlic

Dill (2-3 twigs)

Mayonnaise

Ground black pepper (pinch)

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 52 % 12 g

Carbohydrates 35 % 8 g

148 kcal

GI: 38 / 0 / 63

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to fry zucchini in a frying pan with garlic? First, prepare the sauce so that it has time to brew while the zucchini is being fried.
Step 2:
Wash, dry and finely chop the dill.
Step 3:
In a bowl, combine sour cream, mayonnaise, dill, garlic passed through a press, as well as salt and pepper.
Step 4:
Mix everything well. Let the sauce brew.
Step 5:
To cook delicious zucchini in batter with garlic, prepare the necessary ingredients. For this dish, the usual pale green zucchini, zucchini, and yellow zucchini are suitable. It is important that the zucchini are not very large, fresh, with a thin skin and small seeds.
Step 6:
Wash the zucchini thoroughly. Young tender skin can not be cut off. Dry the vegetables, cut off the ends of the zucchini and cut along the cubes. The bars should be of such length that they fit into a frying pan and are not very thick, so that they have time to fry well and quickly.
Step 7:
Now prepare the batter. If you visually see that one egg for the batter will not be enough or the egg is small, take two. Dry garlic powder can be replaced with 1 clove of fresh garlic passed through a press, but fresh garlic can burn in a frying pan, so such a replacement is undesirable. If you have enough garlic in the sauce, then you can not add garlic to the batter at all.
Step 8:
In a bowl, whisk the egg with milk.
Step 9:
Add flour (I advise you to sift it through a sieve to avoid lumps) and mix thoroughly until smooth. Add dry garlic, salt and pepper to the batter and mix again. The consistency should be semi-viscous and fluid, about like dough for pancakes.
Step 10:
Roll each piece of zucchini in flour from all sides. Depending on the size of the zucchini, a little more flour may be needed. If you want to speed up the process, I advise you to put the zucchini in a bag, add flour to them, tie the bag and shake it well. So the flour will be evenly distributed over all the zucchini.
Step 11:
Then dip the zucchini into the batter from all sides.
Step 12:
Heat the vegetable oil in a frying pan. Put the zucchini in batter and fry on all sides over medium heat until golden brown.
Step 13:
Put the finished zucchini on paper napkins to absorb excess fat.
Step 14:
Serve fried zucchini in batter with sour cream and garlic sauce. Very tasty! Enjoy your meal!

The concept of seasonality of vegetables and fruits is gradually erased: after all, even in winter you can find fresh zucchini, eggplant or strawberries in stores. Therefore, today, in the middle of winter, we will fry young zucchini in batter and serve them with sour cream and garlic sauce.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.