Composition / ingredients
Step-by-step cooking
Step 1:
How to make zucchini in batter with cheese in a frying pan? To make the batter, pour the kefir into a deep bowl. Kefir can be any percentage of fat content, but the taste and density of the batter will depend on it. I have 3.2%. Add dried garlic (it definitely won't burn in a frying pan, unlike fresh), salt and hot ground pepper.
Step 2:
Grate the cheese on a fine grater. Cheese for this batter is needed with a sharp, pronounced taste, since the taste of the finished dish will mainly depend on the batter. Mix the batter.
Step 3:
Add most of the premium wheat flour to the bowl. Mix and evaluate the consistency of the batter. It should be thick, but not steep. Leave the rest of the flour aside for now to adjust the thickness of the batter in the future.
Step 4:
Wash the young zucchini under running water. Cut off the tips on both sides and cut the vegetables into circles. The thickness of the slicing will depend on what degree of readiness of the zucchini you want to get: crispy or completely soft. I chose a thickness of about a centimeter and my zucchini was crispy inside. Accordingly, for almost one hundred percent softness, it is worth choosing a thickness of about half a centimeter.
Step 5:
Using a fork, dip the first circle of zucchini into the batter. It seemed to me that my batter was too thin, and I added more flour. Everything will depend on the gluten properties of a single flour. Focus on the consistency of the batter. It should be good and in sufficient quantity! stick to the squash, otherwise what's the point of it?
Step 6:
Preheat a non-stick frying pan over medium heat. Pour in the sunflower oil and warm it up. Whatever one may say, but there should be enough oil, it depends on whether you get a crispy cheese crust or the zucchini will stick to the bottom. I poured about 3 mm of oil for each batch. Send the first training circles of zucchini to fry on medium heat for a minute until golden brown.
Step 7:
Then fry the zucchini on the other side for another minute and a half until cooked.
Step 8:
To remove excess oil, put ready-made zucchini in cheese batter on paper towels in one layer so that the crust does not get wet. Fry all the zucchini in the same way.
It is worth noting that cheese batter is not the easiest thing to prepare! My first batch of zucchini turned out to be unsuccessful ... That's why I recommend doing a training batch of one or two circles of zucchini. And already according to the situation, adjust the thickness of the batter, as well as the amount of oil in the pan.
Unfortunately, it is hardly possible to reduce the amount of oil here. Then the zucchini will mercilessly burn to the pan - checked.
Partially saves the situation by putting ready-made zucchini on paper towels, but still, the dish turns out to be very high-calorie.
But the batter turns out crispy and fragrant, and the cheese is toasted. Zucchini shades the batter with its freshness. And, of course, it's very tasty!
Bon appetit!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Garlic powder - 331 kcal/100g
- Young zucchini - 24 kcal/100g
