I ask those who count calories to pass by! Fried foods in themselves are not very healthy, but sometimes you want to deviate from the course of proper nutrition. Let's cook zucchini in batter in a frying pan with garlic - a quick and tasty dish. Nowadays there are a lot of zucchini, and I haven’t cooked anything with them, fortunately, there are a lot of recipes too. In addition, the calorie content of your favorite vegetable allows you to add not entirely healthy components to it.
As a rule, fish is made in batter; by the way, you can get acquainted with my recipes, there is a huge variety there.
Cooking features
The batter allows you to make zucchini tender and juicy, appetizing and tasty. However, not everyone succeeds in frying vegetables in it so that they would not be embarrassing to serve. To obtain exactly the result that the cook is counting on, he needs to know and take into account several important points.
- You can fry both young and mature zucchini in batter. Before cooking, it is enough to wash small fruits with still unformed seeds, dry them, and cut them into circles about 7-10 mm thick. Ripe vegetables must be peeled and seeded. It is convenient to remove the peel with a vegetable peeler. To remove seeds, cut vegetables in half lengthwise and scrape out the pulp and seeds with a spoon. Then the vegetable halves are cut into pieces 1 cm thick or slightly less wide. The largest specimens are cut into quarter rings. Cutting into bars is also acceptable.
- The batter will stick better to pieces of vegetables if you dry them with a napkin first. If you dust the vegetables with flour or starch, and then dip them into the batter, it will stick to them very well, as a result of which they will come out as appetizing as possible.
- You can dip vegetables in the batter by lifting them with a fork. This will keep your hands clean.
- Fry the zucchini in batter in a hot frying pan in a sufficient amount of vegetable oil. Its level should reach at least the middle of the vegetable pieces. It is not recommended to cover the pan with a lid while frying zucchini, otherwise you will not get a crispy crust. The flame intensity should be medium.
- Refined vegetable oil is used to fry zucchini. The exception is olive oil, which is used unrefined.
- The time for frying zucchini is determined individually according to their type. It is necessary that they are covered with a golden brown crust on both sides, but not burnt.
- After frying, the zucchini is first laid out on a napkin so that it absorbs excess fat, and only then they are transferred to a dish and served.
You can serve fried zucchini in batter with a sauce based on sour cream, yogurt, or mayonnaise. Some people serve them with sweet and sour sauce.
Option with milk
Vegetables fried according to the technology described below are crispy on the outside and soft on the inside. They have a delicate taste and pleasant aroma. To prepare zucchini in batter with cheese you will need:
- Fresh egg.
- 70 grams of flour.
- 4 small zucchini.
- ½ glass of milk.
- 80 grams of any hard cheese.
- Salt, vegetable oil and spices.
Washed and dried zucchini are cut into not too thick rings, dipped in a batter made from milk, flour, eggs and salt, and then fried in vegetable fat. The browned vegetables are sprinkled with grated cheese and placed in a hot oven for a minute. They are served with any hot sauce.
Types of batter
The word claire means “liquid” in French. This is what they call liquid breading here. It is usually made from eggs and flour, often with the addition of water, milk or other liquid products (for example, cognac, wine, beer). The consistency of the batter should resemble sour cream of varying degrees of fat content. If you take a spoon out of it, it should envelop it. The more viscous the batter you prepare, the more tightly it will cover the vegetables or other foods you fry in it. This snack is reminiscent of filled pies. A less viscous batter allows you to get a crispy crust; zucchini is usually cooked in this way.
After kneading, the batter is usually allowed to stand for 30-60 minutes, then it will become smoother and more elastic. If you put it in the refrigerator for this time, it will acquire the most convenient consistency for working with it.
There are many batter recipes, some options are prepared without eggs or without egg yolks.
- Classic batter . For 2 eggs, take a teaspoon of olive oil, 50 ml of water and about 80 g of pre-sifted flour. Beat the eggs with a whisk with a little salt and water, then combine the liquid base with the flour. Stir until the products turn into a homogeneous mass. Add oil, stir again and use as directed.
- Beer batter without eggs . Sift 250 g of wheat flour, mix it with 0.5 liters of dark beer. Add a pinch of turmeric, salt and pepper to taste. Mix the ingredients well again. It is not forbidden to resort to the help of a blender or mixer.
- Beer batter with eggs . To prepare for 1 egg you will need to take 60 ml of light beer, 20 g of butter, 60-80 g of sifted flour, a little salt and pepper. First you need to separate the white from the yolk, grind the yolk with salt and beer. The resulting mass is added to the sifted flour and stirred until smooth. The resulting dough is combined with melted butter and pepper. At the last stage, separately whipped whites are introduced.
- Chinese batter . Break 2 raw eggs into a bowl and add a spoonful of soy sauce to them. Whisk the ingredients. Add 2 heaping tablespoons of cornstarch. Stir the batter until smooth.
- Protein batter . Beat 5 egg whites until stiff, adding a little salt. Mix the tender protein mass with 3 tablespoons of sifted flour. Pour in a little water to get a batter similar in consistency to thin pancake batter.
- Batter with milk . For 3 eggs you need to take 200 ml of milk and 200 g of flour. First, beat the eggs with milk and salt, then add the sifted flour. When the dough is kneaded, it doesn’t hurt to pour a tablespoon of vegetable oil into it and beat with a whisk.
Zucchini like milk mushrooms - step-by-step recipe
It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!
Ingredients:
- 2 kg of any zucchini (if too large, cut thinner);
- 1 tbsp. l. sea salt;
- 0.5 tbsp. pepper (ground or peas);
- 3 tbsp. Sahara;
- 3 tbsp. refined oil;
- 0.5 tbsp. vinegar 9%;
- garlic and dill to taste.
Preparation:
- Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
- Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
- Sterilize jars and lids.
- Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
- After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.
Zucchini in batter with garlic
Compound:
- zucchini – 0.6 kg;
- chicken egg – 2 pcs.;
- wheat flour – 100 g;
- garlic – 5-6 cloves;
- salt, pepper - to taste;
- refined vegetable oil - how much will be needed;
- fresh herbs - for serving.
Cooking method:
- Break the eggs into a bowl, add salt and ground black pepper.
- Beat the eggs with a whisk until they turn white.
- Sift the flour.
- Adding it to the eggs and stirring, prepare a dough similar in consistency to medium-fat sour cream. You may need a little more or a little less flour than indicated in the recipe (this depends on the quality of the flour and the size of the eggs).
- Peel the garlic cloves. Crush them with a special press. Mix garlic puree into dough.
- Place the batter in the refrigerator for half an hour.
- Wash the zucchini. If they are large, peel them.
- Cut the zucchini into circles 7-8 mm thick. If the seeds in them are large, remove the middle from the circles, obtaining rings.
- Pour oil into a wide frying pan. Warm it up.
- Lifting the zucchini with a fork, dip them into the batter and place them in the boiling oil.
- Cook over medium heat, uncovered, until the zucchini is lightly browned.
- Turn the vegetables over with a spatula and brown the other side.
- Transfer the zucchini from the pan to a napkin to absorb excess oil.
- Add a little oil to the pan and start frying the next batch of zucchini.
When all the zucchini is ready, transfer them to a plate, sprinkle with finely chopped herbs and serve.
Option with kefir
Zucchini in batter with cheese, prepared according to this recipe, have a delicate structure and a golden-brown crispy crust. Thanks to the presence of curry and paprika, they acquire a piquant, moderately spicy taste. To make a dish like this, you will need:
- 3 zucchini.
- 6 tablespoons of flour.
- 100 milliliters of kefir.
- 4 cloves of garlic.
- ½ teaspoon each salt and paprika.
- 100 grams of sharp hard cheese.
- 1/3 teaspoon curry.
Shortly before starting to prepare the zucchini in batter with cheese and garlic, remove the kefir from the refrigerator and leave it at room temperature. Flour, paprika and curry are added to the slightly warmed fermented milk product. Crushed garlic and grated cheese are also sent there. Mix everything well and set aside for fifteen minutes.
After a quarter of an hour, the vegetable cut into rings is dipped into the infused mixture. Fry zucchini in batter with cheese in a frying pan greased with vegetable fat. After this, they are laid out on paper towels, which will absorb excess oil. Serve the finished dish with sour cream or some sauce.
What to cook unusual with zucchini
I devote this section to more labor-intensive recipes and culinary delights from zucchini. What? Difficult, long, scary?)))) However, do not rush to conclusions! After all, any recipe is an instruction. And having working instructions at hand, the attitude towards the cooking process is already easier and, therefore, everything will certainly work out.
So, what can you cook from zucchini that is so unusual? Let's start with zucchini pizza)
Zucchini pizza
I fell in love with this recipe as soon as I tried zucchini pizza for the first time. The zucchini and cheese recipe above can be called a beta version of pizza. However, they still differ in composition.
- 1 zucchini;
- 2 eggs;
- 200-250 gr. flour;
- a teaspoon of soda;
- a couple of tomatoes;
- 250 gr. hard cheese;
- salt/pepper - as always, to taste.
How to make zucchini pizza
First make the base dough. Grate the zucchini on a coarse grater, add salt and let stand for 15 minutes to release the juice. Drain it. Add eggs, flour, soda, pepper. In general, the first part of the recipe is very similar to zucchini pancakes. Only the dough should be less liquid.
It is better to cover a mold with walls with baking parchment. Place the zucchini dough on it. On top are tomato rings (oh yes! Slice them). You can add basil or fresh chopped herbs.
Either cut the cheese very thinly or grate it on a coarse grater. Sprinkle the contents of the mold. Bake the zucchini pizza in a preheated oven at 180-200 degrees until done (about 40 minutes).
But I’ll tell you about this a little later; I still want to make a separate step-by-step recipe. So stay tuned for blog updates.
Zucchini rolls
Do you want interesting tastes from familiar products? Then try making zucchini rolls. There are many variations, thanks to the neutral taste of the zucchini itself.
This blog has ready-made step-by-step instructions for chicken rolls here. However, I suggest trying different fillings: cottage cheese with herbs, for example, or minced fish, or lots and lots of cheese and, for example, spinach, as in the recipe for simple rolls...
Ingredients:
- 2-3 zucchini;
- vegetable oil;
- flour;
- salt pepper;
- filling;
- sour cream – 100 gr. (optional);
- hard cheese – 200 gr.
How to make zucchini rolls
Cut the zucchini lengthwise into thin slices 3 mm thick. Dip them in salted flour and fry in a small amount of vegetable oil. We need to soften the zucchini.
Place the filling into each prepared petal and roll into rolls. Place in baking dish. If desired, brush with sour cream or prepare a sour cream-flour solution for more moisture. Sprinkle cheese on top. Bake in the oven until done (about 20-25 minutes). Zucchini rolls are ready. And you also have one more delicious zucchini dish in your piggy bank.
Zucchini cake - aerobatics
Now about the most exquisite dish from our hero of today's article. Yes Yes! Exactly zucchini cake. This is something incredible, tasty and memorable. Don’t be afraid, decide to make a zucchini cake!
Spicy zucchini - photo recipe
The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:
- bay leaf – 5 medium leaves;
- allspice – 8 peas;
- horseradish leaves;
- parsley sprigs and dill umbrellas (for aroma);
- a few cloves of garlic;
- 2 hot peppers;
- for marinade: salt, granulated sugar and vinegar to taste
Yield: 4 half liter jars.
Cooking method
1. Wash the jars with soda and scald with boiling water along with the lids.
2. Cut the zucchini into half rings and transfer to a container.
3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.
4. Fill the jars with zucchini.
5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.
6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.
