Zucchini fried in batter with minced meat, garlic, cheese, mayonnaise, meat, tomatoes: quick and tasty recipes. How to make batter for zucchini using kefir, beer, milk, yogurt, mineral water, sour cream, eggs: recipes
For this summer appetizer - fried zucchini in batter - any variety of zucchini is suitable: the most ordinary, tender yellow or zucchini. Wash the young zucchini under cold water, cut off the ends on both sides and cut into slices. I usually don’t peel the skin, but if you think it’s tough, cut it off.
Now you need to salt the chopped zucchini. I usually put the circles in a bowl in layers: zucchini - salt, zucchini again - salt again. It seems to me that raw zucchini simply cannot be over-salted, so I always salt it “by eye.” Set the zucchini aside while we prepare the batter.
Batter, of course, can be very different. If you want something crispy, cook it with beer. I have, one might say, a standard version.
I mix the eggs and sour cream in a bowl, beat it a little with a fork, absolutely symbolically. Add salt, a mixture of peppers (You can use any spices to your taste, for example, I like to add utskho-suneli).
In my opinion, the batter benefits greatly if finely chopped greens are added. This time I used dill and parsley - the simplest set that I usually always have in my refrigerator.
And finally, add flour and mix the whole batter. It should come out with a consistency similar to thick sour cream, so regulate the amount of flour needed (besides, how much flour to take will also depend on the thickness of the sour cream). Any components of the batter can be easily changed, for example, instead of sour cream you can take milk (but then significantly more flour) or mayonnaise.
Now it’s time to drain the released liquid from the zucchini and roll the circles in flour. This stage, in principle, can be skipped, but according to my observations, if you roll the zucchini in flour first, then the batter sticks to it much better and does not slide off the zucchini circle.
If you don’t care about “dirty work,” then roll each zucchini separately, but I place them in a small food container, pour a little flour into it (the amount is not indicated in the list of ingredients), close the container with a lid and shake vigorously. As a result: your hands are clean, all the zucchini is covered in flour.
All that remains is to dip each slice of zucchini in the batter and fry, as usual, on both sides in vegetable oil. I usually fry without a lid and on fairly high heat. But I do this because I like the zucchini inside the finished batter to remain a little al dente. If you like softer vegetables, then cover the pan with a lid when frying or simply fry over low heat.
The result is a very bright, tasty, truly summer dish - fried zucchini in batter!
Recipes for delicious fried zucchini are in our selection: with garlic, tomatoes, minced meat, in batter, in a frying pan. Choose the best fried zucchini recipe!
This battered fried zucchini recipe is super easy! It is especially tasty to cook young zucchini. This dish will appeal to both children and adults.
- zucchini (preferably young) - 1 pc.;
- flour - 1 glass;
- sour cream - 6 tbsp. l.;
- chicken eggs - 2 pcs.;
- spiced salt - 1 tsp;
- dill, cilantro - to taste;
- salt, pepper - to taste.
Recipe 2: fried zucchini in batter with garlic (step by step)
Zucchini in batter is a universal dish for both breakfast and dinner, healthy and more dietary than croutons, because the calorie content of zucchini tends to zero). Eat less flour, get the necessary dietary fiber and diversify your menu.
Any variety is suitable for zucchini in batter; a detailed description of the recipe with photos will guide you step by step to an undoubtedly excellent result.
- Young zucchini
- 1 egg
- 2 tbsp. l. flour
- 4 cloves garlic
- black pepper
- Vegetable oil for frying.
For the "sauce":
- 1 tbsp. l. sour cream,
- 4 tbsp. l. mayonnaise
- 2-3 cloves of garlic
You don’t have to peel the young zucchini, you can just wash it and cut it into thin slices - the thinner the tastier.
Sprinkle with salt and leave to salt briefly. In the meantime, let's prepare the batter. Salt and pepper the eggs, add flour and beat with a whisk or mixer until smooth. Stir finely grated garlic into the batter.
Dip the zucchini slices into the batter and place them in a frying pan in well-heated oil so that the batter sets immediately and does not spread. When the batter is fried until golden brown on one side, turn it over, cover with a lid and fry until done.
Make the sauce - mix sour cream and mayonnaise in a ratio of 1:4. Add 2-3 cloves of garlic, squeezed through a garlic press. You can spread the sauce on the zucchini, or dip the zucchini in the sauce, it’s delicious in both cases.
Zucchini in batter in a frying pan with garlic can be both an independent dish and a side dish for meat. If you hate mayonnaise, it is also very tasty with sour cream. You can add chopped herbs and garlic to the sour cream.
Delicious fried zucchini in batter is ready!
Recipe 3: fried zucchini with garlic, tomatoes and mayonnaise
A very tasty and at the same time easy to prepare dish is served as an appetizer. There is nothing easier than frying zucchini wheels until an appetizing golden crust, applying aromatic mayonnaise and garlic sauce to them, putting a tomato on top, garnishing with herbs and inserting a toothpick. It looks beautiful, smells delicious, and disappears from the table very quickly! Read the recipe for fried zucchini with garlic and tomatoes on our website.
- medium sized zucchini;
- a couple of small tomatoes;
- 3 tbsp. mayonnaise;
- a few cloves of garlic (to taste);
- flour - half a glass;
- salt and pepper to taste;
- toothpicks.
Wash the zucchini, cut into thin wheels, approximate thickness 0.5-1 cm.
Thinly slice clean tomatoes into slices crosswise.
Chop the garlic (for this you can use a special press or a fine grater), add it to the container with the mayonnaise, sprinkle with salt and pepper, and stir.
Lightly salt the flour. Each wheel needs to be dipped in flour and placed in a frying pan in heated oil.
Fry for a few minutes until an appetizing golden crust is obtained, turn over, and fry again until crusty.
Place the finished zucchini wheels on a dish or tray and apply mayonnaise sauce on top.
Place a circle of tomato on each wheel of zucchini with mayonnaise and secure with a toothpick.
Delicious fried zucchini with tomatoes and garlic is ready. Bon appetit!
Recipe 4: zucchini fried in a pan with garlic
- Zucchini 1 pc.
- Wheat flour 50 g.
- Vegetable oil 3 tbsp. l.
- Salt 2 pinches
- Ground black pepper 2 pinches
- Mayonnaise 40 g.
- Garlic 1 clove
Cut the zucchini into circles, no more than 2 mm thick.
Salt and pepper the vegetable to your taste.
Then roll all the zucchini pieces in flour and place them in a heated frying pan.
Fry the zucchini on each side until a golden crust appears.
Now you need to prepare the garlic sauce. Peel a few cloves and pass through a press.
Add salt, pepper and a little mayonnaise, mix everything well.
Now place the fried zucchini on a flat dish and brush it with garlic and mayonnaise sauce. Do this whole process with all the zucchini, let them sit for a while, and then you can serve the fried zucchini with garlic.
Recipe 5, simple: fried zucchini, delicious and quick
It is difficult to find a simpler, yet delicious dish than fried zucchini with garlic. To prepare it, you just need to cut the zucchini into rings and fry them in a frying pan. And if you prepare all the ingredients in advance and use two frying pans, then a portion of delicious zucchini with garlic will be ready in just a quarter of an hour.
This appetizer is great hot, warm, or cold. Therefore, there is no need to worry that it will cool down quickly; perhaps you will like it even more.
- Zucchini – 2 pcs.
- Garlic – 1 head
- Mayonnaise – 20 grams or to taste
- Salt - to taste
- Refined vegetable oil - for frying
Wash the vegetables and dry them well, otherwise during frying, when water is combined with hot oil, there will be splashes that will stain the work surface. After this, cut the vegetables into rings 6-8 mm thick. Although, as I wrote above, you can cut them thinner or thicker. Depending on the desired result.
Heat a frying pan with oil and add zucchini to fry. Season them with salt, ground pepper if desired, and fry over medium heat for 5-7 minutes until a characteristic golden crust forms.
After the zucchini, turn it over and fry until golden brown.
Place the finished product on a serving plate.
Peel the garlic and pass through a press. Vary its quantity yourself. If you like more spicy snacks, add more of it; if you like less, refrain from large portions.
Squeeze a drop of mayonnaise onto each ring of fried vegetable. But even here you have the right to determine its quantity, or you can completely exclude it from the list of ingredients.
The appetizer is ready to serve. To complement such a bouquet, adding a bright note of taste, you can place tomato rings on top, sprinkle with chopped green onions or chopped dill, etc.
Recipe 6, step by step: delicious fried zucchini (with photo)
- Zucchini 2 pcs
- Garlic 2-3 cloves
- Olive oil 40 g
- Salt to taste
- Dried oregano to taste
- Ground black pepper to taste
Take the zucchini, cut into thin circles 1.5-2 centimeters thick. Then transfer them to a colander, sprinkle with salt and leave for 1 hour.
Then heat the oil in a deep frying pan and fry the zucchini on both sides until they become soft and golden brown.
We take them out and let the excess oil drain. Keep warm while we fry the rest.
Sprinkle each layer with spices and garlic. Serve the finished zucchini to the table. Bon appetit!
Recipe 7: zucchini fried in a pan with garlic
Cooking fried zucchini with mayonnaise and garlic. They turn out golden brown, with a crispy crust, tender and juicy center, and what a flavor!
For this recipe, I advise you to choose young zucchini, small in size (I have 350 grams each), with thin skin and unformed seeds. Large fruits are also quite suitable, but then you should remove the thick peel from them, remove the seeds along with the fibrous interior, and then cut the pulp into rings, half rings or thin random pieces.
- zucchini - 2 pcs
- vegetable oil - 150 ml
- mayonnaise - 3 tbsp.
- wheat flour - 50 gr
- garlic - 2 cloves
- dill - 3 sprigs
- salt - 0.5 tsp.
- black pepper - 1 pinch
First of all, let's prepare the zucchini (I have 2 fruits, 350 grams each) - they need to be salted and thereby remove excess moisture. Wash the fruits, dry them, cut off the ends on both sides. We cut the zucchini itself into circles, approximately 1-1.5 centimeters thick.
Place the vegetable pieces in a bowl and add salt (I use 0.5 teaspoon). Leave the zucchini to salt for 15 minutes at room temperature. I recommend keeping old zucchini for about half an hour.
During this time, prepare garlic mayonnaise: simply peel a couple of medium cloves of garlic and pass them through a garlic press (you can chop them on a fine grater). Add garlic to mayonnaise. Pepper to taste.
Mix everything thoroughly. If you want, you can add chopped fresh herbs to the sauce right at this stage.
When the zucchini sits, they will release quite a bit of juice - pour it out.
For frying, take a suitable dish (I have a deep frying pan with a diameter of 26 centimeters) and pour all the odorless vegetable oil into it at once. Place floured zucchini in hot oil and fry over medium heat until the underside is browned.
When the underside of the zucchini turns a nice golden color, carefully turn them over and continue frying in oil. Personally, during the frying process, I turn the rounds over several times so that they are evenly covered with a golden brown crust and do not burn.
Place the finished fried zucchini on a flat dish, which I recommend covering with paper napkins (they will absorb excess oil). Similarly, fry the remaining vegetables breaded in flour.
Decorate with sprigs of fresh herbs - I like dill best.
Serve warm, tender, rosy and very aromatic fried zucchini with garlic and mayonnaise. By the way, they are also good cold, but they will hardly survive until they cool down. Cook for your health, friends, and bon appetit!
Recipe 8: fried zucchini with garlic for the winter (step by step with photo)
This recipe is convenient because you don't have to weigh out the zucchini exactly. You can fry a large bowl of slices, and put everything that doesn’t fit in the jars on the table, seasoning with the rest of the garlic, and adding mayonnaise and fresh tomatoes.
For one 0.5 liter jar:
- about 800 g of zucchini (that is, 1 or 1.5 large vegetables),
- 0.5 large head of garlic,
- several sprigs of fresh dill, cilantro or parsley,
- 2 incomplete tablespoons of vinegar (6%),
- 2 tablespoons vegetable oil + oil for frying,
- 0.5 teaspoon salt,
- a little flour.
Cut the washed zucchini into slices. Not too thin so that they don’t fall apart in the jar, but not thicker than a centimeter. It is better to take zucchini with a reserve: let there be extra (you can save it for the family for dinner) rather than not have enough.
Place all the pieces in a bowl and add salt.
Lightly roll each piece in flour (you need to shake it off after this so that it doesn’t crumble in the frying pan and burn there), fry each piece of zucchini in vegetable oil until soft.
Place the finished zucchini in a bowl and let it cool.
Squeeze the garlic, dip the greens in boiling water for a second or two.
Pour vinegar and oil (2 tablespoons each) into the bottom of a sterile jar, add all the greens, as well as some of the garlic.
Place the zucchini in a prepared (scalded with boiling water) jar more tightly, topping it with the remaining garlic. The oil level should rise. If you have laid out all the zucchini and even compacted them, and the oil is still somewhere in the middle of the jar, you can pour another spoonful on top.
Cover the jar with a sterile lid, place it in a pan of water so that the water reaches the jar’s “shoulders” (it’s better to put a handkerchief or piece of gauze on the bottom). Light the stove, bring the water to a boil, lower the heat to medium, and with the water at a moderate simmer, sterilize the jar for 20 to 30 minutes.
Close the jar with a lid, let it cool (you can under a fur coat, but after such sterilization this is not necessary). Fried zucchini with garlic are ready for the winter! Can be sent to the cellar for storage.
Recipe 9: fried zucchini slices with minced meat in a frying pan
- zucchini fruit – 1 pc.,
- minced meat (pork or assorted) – 300 g,
- chicken table egg – 2 pcs.,
- onion – 1 pc.,
- white bread - 1 slice,
- salt and spices to taste,
- breadcrumbs - 1 tbsp.,
- vegetable oil – 3 tbsp.
First, let's prepare the minced meat; even if we take store-bought, we need to grind it again in a meat grinder, adding finely chopped onion and a slice of white bread soaked in milk or water. Next, add salt and spices at your discretion and let the minced meat rest a little.
Next, we wash the zucchini and, without cutting off the peel (we take young fruits), cut it into thin circles, the thickness of which should be no more than 1 cm. Then carefully cut out the middle using a knife or spoon.
Now we make small balls from the minced meat and insert them into the hole of the zucchini. We press down a little with our hands, giving the product shape.
Then beat the eggs and add salt to them.
Dip the stuffed circles into the egg mixture and then sprinkle with breadcrumbs.
Place our zucchini in a frying pan heated with oil.
And fry on both sides over low heat so that both the meat and vegetables are cooked through.
Then we take the products out onto a paper napkin to remove any excess fat and immediately serve them hot.
Recipe 10: zucchini fried in a pan with tomatoes
Ruddy circles of zucchini, topped with homemade mayonnaise with garlic, tomato and thin cheese shavings - well, who can resist. This appetizer is the first to fly off the table. And it doesn’t matter whether it’s a festive table or an everyday one. So, let's quickly prepare the ingredients and prepare everyone's favorite dish.
- zucchini – 2 pcs.,
- tomatoes – 3 pcs.,
- garlic – 2 cloves,
- milk mayonnaise – 3 tbsp.,
- sour cream – 3 tbsp.,
- hard cheese – 100 gr.,
- flour - 1 cup,
- salt, pepper - to taste,
- vegetable oil – 100 ml.,
- greens - to taste.
Take a new plastic bag. Pour about a glass of wheat flour into it. You can also add a couple of pinches of salt and pepper if you wish. There is no need for additional spices here.
Then wash and dry the zucchini. Use young zucchini for frying so that the skin is soft and the seeds are not yet formed. Cut the zucchini into thin slices. Place all the zucchini in a bag with flour.
Close the bag and stir the flour and zucchini for a couple of seconds. This way, each slice of zucchini will be breaded in flour. At the same time, put a frying pan on the fire and heat it with oil. Fry the zucchini in batches, turning them over until each side is golden brown.
Mix homemade milk mayonnaise with sour cream, squeeze a couple of cloves of garlic into it. Mix.
All recipes are carefully selected by the culinary club of the website website
Hello, my dear cooks! It's already summer, and seasonal vegetables have finally appeared on store shelves. Now is the time to add something light to your diet. Today I will share with you my signature recipe for frying zucchini in batter in a frying pan.
Each slice is packed in batter. And when the vegetable inside is baked, it retains its juiciness. Getting a light crunch which I really like. At the same time, I make them so that they look like fluffy pancakes. At the same time with a minimum of fat. The recipe is simple, and I think you can find all the ingredients in your refrigerator.
So, if the zucchini is small and young, then do not peel the skin. And if he is already at an advanced age, then it is better to peel off the peel, because it is a bit harsh.
Previously, I cut the zucchini in the classic way - into circles. But it took a lot of time to prepare the dish. And there was too much oil left on the finished product. I recommend another option - cutting into slices. This way the roasting area will be larger. And they look more beautiful :)
Many people ask the question “how to fry with a minimum of oil.” The answer is simple - cook in a good thick-walled frying pan. I now have just this one from Neva-Metal, our Russian one. It's much better than Tefal's.
First, I pour 4 tablespoons of oil into the pan. During cooking, add oil if there is not enough.
For batter, use natural yogurt 2.5% fat instead of mayonnaise. This makes the dish more nutritious
And be sure to place the fried pancakes on a paper towel. This way, all the excess fat will be absorbed into the paper, which will cause us to swallow more than required.
To create a golden crust, I add a third of a teaspoon of curry. This seasoning contains turmeric, which gives a sunny shine to the fried slices. It also includes a combination of pepper blends, so there's no need to add too much. You can add additional salt to the batter if you like. I tried different options. So far I've settled on not adding extra salt. Before cooking, zucchini rest with garlic and salt for 15 minutes. There is no need to wash them afterwards. Therefore, each slice gets its own portion.
I recommend preparing a light sauce with garlic for the finished pancakes. Take 3 tbsp. sour cream, a clove of garlic, any fresh herbs. Grate the garlic on a fine grater, mix with sour cream and finely chopped herbs. It could be fresh dill, green onions or parsley. If there is no sour cream in the refrigerator, then replace it with yogurt or natural yogurt. Here is such a simple recipe.
Place slices of fried zucchini in batter on a plate, pour over garlic sauce with herbs. And enjoy. And don’t forget to write to me what you did:
Yes, and. Now I have accumulated a lot of delicious recipes, which I will gradually post. See you again!
Ingredients
2-3 servings 45 min. Weight of the finished dish: 700 gr.
| 300 gr | ||
| 7 tbsp. l | 4 tbsp. l. for batter and 3 tbsp. l. for breading | |
| 1 PC | ||
| 200 ml | ||
| 4 tbsp. l | for frying | |
| 1 clove | ||
Step 3. Leave for about 15 minutes. The zucchini will give juice, which you then drain. We don't need him. Step 4. Now let's make the breading. Place 3-4 tbsp in one bowl. spoons of flour. In a second bowl, beat 1 egg with the curry and yogurt. Add 3-4 tbsp flour. Look at the thickness. Step 5. Dip each plate first into flour, then into egg batter. Shake off the excess a little so that there are no single droplets of dough. Place in already heated vegetable oil in a frying pan. Step 6. Fry over medium heat until the pancakes are browned on both sides. Place the finished slices on a plate covered with a paper towel to remove excess fat. Serve this beauty with garlic sauce and fresh herbs. |
Zucchini in batter is a universal dish; it can be eaten for breakfast or dinner; in addition, it is a wonderful side dish for meat and fish. Absolutely any variety is suitable for frying zucchini in egg batter: zucchini, quand, white-fruited, aeronaut, zebra and others. This dish is served with sour cream or a special sauce, which I will tell you about at the end of the recipe.
Wash the zucchini thoroughly. If the zucchini is purchased or large, you can remove the skin from it using a paring knife.
The butts of the zucchini should be cut off. Cut the remaining part into circles slightly less than 1 centimeter thick. Salt each zucchini slice to taste.
Place the chopped zucchini in a deep dish and leave for 15 minutes. After a specified period of time, it will give juice, which must be drained.
Let's leave the zucchini aside and make the batter. In a deep plate, beat 2 eggs, add 100 ml of water, salt and pepper. Mix thoroughly again.
Gradually begin adding flour spoon by spoon, continuing to stir. It is necessary to bring the batter to the consistency of liquid sour cream.
Since my zucchini was large, I fried it in several batches. In addition, I decided to cut each piece in half. So, dip the first batch of zucchini into the batter.
Heat a frying pan with 2-3 tablespoons of vegetable oil. Carefully place the zucchini pieces in the egg batter. Fry the zucchini in batter on each side for 5-7 minutes. Moreover, it is advisable to fry on the second side under a lid so that the zucchini turns out soft.
Place the zucchini on a plate and serve with sour cream or sour cream sauce, which can be prepared from 150 ml of sour cream, 2-3 cloves of garlic and finely chopped herbs (dill, cilantro or parsley).
Bon appetit!
Zucchini, thanks to its neutral taste, can be considered the most versatile vegetable. It goes well with almost any product, and is always ready to decorate a meat, fish, or vegetable dish. But zucchini can also be cooked on its own. Usually they are simply fried. But real culinary masters will definitely make zucchini in batter. They make zucchini in batter in a frying pan, zucchini in batter in the oven.
A simple dish “zucchini fried in batter” can be varied: zucchini in batter with garlic, zucchini with minced meat in batter, zucchini with meat in batter, etc. And if zucchini in batter in a frying pan with garlic is an excellent appetizer on the table, then stuffed zucchini in batter is already a full-fledged main dish. You can offer it to guests at a dinner party; it’s unlikely that anyone will refuse.
Typically, zucchini in batter is served as an appetizer or side dish to a richer, higher-calorie meat dish. It is for this quality that zucchini fried in batter with garlic is good. They will suit the table both cold and hot. But, being the main dish, zucchini stuffed with minced meat in batter should be served hot.
Zucchini gives you the opportunity to experiment, especially with the composition of the batter, which allows you to get a new taste of this wonderful dish every time. In summer and autumn, during the zucchini season, you need to especially actively switch to this vegetable in order to relieve the body and at the same time enrich it with the necessary nutrients.
Cook zucchini in batter more often, find the recipe on our website. Take a closer look at the photographs of the dishes, they will also convince you that the best summer-autumn dish is zucchini in batter. Their photos look very appetizing. Perhaps you have never cooked zucchini in batter before; a recipe with a photo will help you out in this case. Moreover, it is not necessary to try to do something supernatural the first time. The recipe for fried zucchini in batter is what you need. Any recipe will tell you how to fry zucchini in batter in the simplest way. Please also pay attention to the step-by-step instructions for the cook. They make it easier and easier to cook zucchini in batter. A recipe with photos that shows step by step all the stages of preparing the batter and the dish itself is an excellent teaching tool for beginners.
In the meantime, use our tips on how to cook zucchini in batter:
Zucchini is a juicy vegetable, so the batter for them needs to be thick enough;
The taste of the batter depends on the products and spices filling it, as well as on the liquid on the basis of which it is prepared;
Fresh or dried herbs and spices are used to fill the batter. Grated cheese, sautéed onions, and mushrooms are also suitable;
Sprinkle the sliced zucchini with salt and let stand for about 30 minutes. Liquid will come out of the zucchini, which needs to be drained;
In order for the batter to hold better and not drip off the zucchini, they must first be dipped in flour on both sides;
For piquancy, beer batter is sometimes prepared. A prerequisite is that the beer for the batter must be well chilled;
It is better to serve zucchini in batter hot. You can add sour cream and herbs to them.
