Zucchini in batter
Description
Frying zucchini is no big deal. The main thing is: don’t slice them too thin, so they don’t fall apart. And don’t go overboard, so to speak—thick slices fry worse. In this case, my zucchini will be what you’d call in a lazy batter. We won’t have to mix anything. Everything is as easy as pie. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
So, we have 2 zucchinis available. First, we wash them, and then, if the skin is already tough, we peel them. My zucchinis are very tender, so I will fry them as they are. Slice the zucchinis into rounds 0.5–0.7 cm thick. Trim off the ends and discard them.
- 2
Step 2
I take a bowl for whisking eggs. If you want to make the batter thicker, then just add a third egg and pour in more flour. So, I whisk the eggs with a fork, adding salt and pepper.
- 3
Step 3
Pour the flour into a separate dish. Dip each piece of zucchini first in egg, then in flour. Coat the zucchini well on both sides so they are like in batter.
- 4
Step 4
Heat a frying pan on the stove. Pour in plenty of vegetable oil so that the zucchini fries as if deep-fried. Place the zucchini slices in the pan and fry them on both sides. Make sure the zucchini does not burn, but also does not remain raw.
- 5
Step 5
Before serving the fried zucchini, I recommend transferring them onto paper towels so the excess fat can drain off. After that, place the zucchini on a plate. They will work well as an appetizer with any savory dish.