Pan-Fried Zucchini
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
The perfect recipe for when zucchinis are still young and easy to fry, simply sliced into rounds without worrying about removing the seeds. An elementary cooking process, the only challenge is to flip all the rounds on the skillet in time so they become tender with delicious dark grill marks. Serve hot, accentuating the warm tenderness of the zucchinis with cold sour cream.
Ingredients
- Young zucchini - 17.6 oz
- Wheat Flour - to taste
- Vegetable Oil - 1 fl oz
- Sour Cream - 5.3 oz
- Dill - 3 sprigs
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the young zucchini, peel them if the skin is thick; if it is thin, leave it as is. Slice them into rounds about 5–7 mm thick.
Step 2
Salt the zucchini, mix them well, and let them sit for 10 minutes.
Step 3
Heat vegetable oil in a skillet.
Step 4
Coat the circles in flour.
Step 5
Place the zucchini in the skillet, shaking off any excess flour, and fry for 2–3 minutes on each side until golden brown.
Step 6
Place the cooked zucchini on a paper towel to absorb excess oil.
Step 7
Finely chop the dill.
Step 8
Mix the sour cream with chopped dill and crushed garlic. Season with salt and pepper to taste. Serve the zucchini with the sour cream sauce.
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