Zucchini fried in batter. Zucchini in batter fried in a frying pan with garlic Zucchini fried in a frying pan in batter

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, again zucchini - 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 crispy, then 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!

Cheap and accessible products sometimes make incredibly tasty dishes. One such recipe is zucchini in batter. Fast and tasty - that's for sure!

This original dish is suitable for breakfast, a snack during the day or a light diet dinner. By changing the ingredients of the batter, you can create a unique dish.

The main products remain only zucchini, eggs and wheat flour.

Additional mayonnaise, fresh herbs, cheese (hard or processed), milk or sour cream.

Zucchini in batter (quick and tasty) - general cooking principles

You can prepare a dish from any zucchini. Fresh and last year's will do. Old vegetables must be cored and peeled. Young specimens do not need to be cleaned. The vegetable must first be thoroughly washed, all excess removed and dried. You should not prepare a dish from zucchini with dark spots or from very soft vegetables. Before rolling in batter, the vegetable can be cut into cubes, semicircles, cubes or circles.

Any flour for batter is suitable; it is not necessary to sift it. It is better to take fresh eggs. Both chicken and quail will do.

Crispy batter is obtained with the addition of beer or sparkling water. Just be sure to add these drinks to the dough immediately after opening the lid. If the bubbles all disappear, the dish will not be crispy.

You need to fry the zucchini in batter in a well-heated frying pan with oil for no more than 4 minutes on each side. They should brown, but not burn.

Quick and tasty zucchini in batter with cheese

Ingredients:

200 g fresh zucchini;

One chicken egg;

50 g of premium wheat flour;

50 g hard cheese (for example, Russian);

2-3 tbsp. l. mayonnaise sauce;

6-8 g salt;

50 ml sunflower oil.

Cooking process:

1. Rinse and wipe the zucchini. Trim off the edges. Since they are young, there is no need to remove the seeds. Also, do not peel vegetables. Slice the zucchini into thin round pieces.

2. Break an egg into a separate bowl and grate hard cheese into it. Instead of hard cheese, you can use any processed or soft curd cheese. Add mayonnaise and flour. Season with salt. Add spices if desired. Beat the mixture well with a hand whisk until the mixture has a homogeneous structure.

3. Dip zucchini mugs one at a time into the cheese batter. So that they are evenly covered with the mixture. Stir a little.

4. Heat the oil in a frying pan and fry the zucchini on both sides.

5. Place battered zucchini on a paper towel to remove excess fat. The batter, like the zucchini itself, absorbs a lot of oil when fried.

Quick and tasty zucchini in milk batter

Ingredients:

One fresh zucchini or zucchini;

One chicken egg or three quail eggs;

4 tbsp. l. premium quality wheat flour;

40 ml milk of any fat content;

50-60 ml sunflower oil;

A pinch of spices;

5-8 g salt.

Cooking process:

1. Rinse the zucchini in water and wipe with a napkin. If there are any uneven or dirty areas on the skin, they can be cut off. Also remove the tail and the place where the flower was. Divide the vegetable with a knife into pieces no more than 6-7 mm thick. The pieces can be round or semicircular, as well as bars.

2. For the batter mixture, in a clean bowl, mix cold milk (if it is warm, the flour may boil) with the egg. Beat until smooth. Add wheat flour and mix well (you can do this using a mixer). There should be no lumps or pieces of unmixed flour. Another option is to replace part of the wheat flour with buckwheat or any other cereal. Combine the mixture with salt and spices. Mix.

3. Place the zucchini pieces into a bowl with the batter.

4. Heat a frying pan with oil. Place the first pieces along with the batter mixture. Fry on both sides. Then repeat the procedure a second time. Fry until done. If desired, you can pat the fried pieces with a paper towel to remove any remaining fat from frying.

Zucchini in batter with beer - quick and tasty

Ingredients:

One ripe zucchini;

4-5 tbsp. l. beer;

One raw egg;

3-4 tbsp. l. wheat flour;

4-5 g of spices;

60 ml sunflower oil.

Cooking process:

1. Process the zucchini. Rinse in cold water and dry. Since a mature vegetable is used, it should be peeled and the seeds removed. And cut the pulp into thin pieces.

2. For a crispy batter, crack an egg into a bowl. Add beer (light or dark) and flour. Beat with a whisk or fork until the mixture is smooth. Add salt and seasonings to your own taste. Mix. A crispy batter is obtained if there are a lot of carbon dioxide bubbles in the beer. Stale beer will not give the desired effect.

3. Heat the oil in a frying pan.

4. Dip the zucchini pieces into the batter and immediately place them in the pan. When the first batch of vegetables gets crispy on one side, turn them over. Cover the pan with a lid and reduce heat. This is done so that mature, hard zucchini softens a little.

5. During the frying process, you can turn the pieces in the batter several more times until they are fully cooked.

Zucchini in green batter - quick and tasty

Ingredients:

One young zucchini;

A bunch of parsley;

A couple of sprigs of dill;

2-3 mint leaves;

One raw egg;

3 tbsp. l. wheat flour;

6-8 g salt;

A pinch of spices;

40 ml sunflower oil;

20 g butter.

Cooking process:

1. Process all the greens (parsley, dill and mint - you can choose others if you wish). Sort it out and put it in a cup of cold water. Only young, undamaged leaves with a fresh, bright green color are suitable for the recipe. Rinse them in a cup and take them out. Drain the water and rinse the greens again. Place on a kitchen towel to dry slightly. Then place in a blender bowl and grind into a mushy mass. To make the grinding more efficient, add mayonnaise.

2. Stir egg, salt and spices into the green mixture. Add flour and mix well until the mixture is smooth.

3. Rinse the zucchini and cut off the ends. Cut the vegetable into thin slices up to 9 mm thick.

4. Dip the zucchini pieces into the green batter mixture. Mix.

5. Pour sunflower oil into the frying pan and add butter. Place on the fire and wait until the latter melts.

6. Place the pieces in batter and fry first on one side, then on the other. A crispy crust should appear on the surface of the zucchini.

7. Repeat everything with the remaining pieces of zucchini.

8. Place the zucchini on a plate and serve hot.

Zucchini in batter with sour cream

Ingredients:

300 g young zucchini;

One raw egg;

1 tbsp. l. mayonnaise;

1 tbsp. l. sour cream of any fat content;

20 g wheat flour;

1 tsp. corn starch;

A pinch of ground pepper;

Salt to taste;

Cooking process:

1. Start by preparing the vegetable. Rinse and dry it. Remove the skin and cut into small cubes.

2. Break the egg into a cup and beat it until smooth. Add mayonnaise, sour cream, salt and ground pepper. Add sifted wheat flour and cornstarch. Mix everything so that all particles are mixed.

3. Add zucchini pieces to the batter mixture and stir.

4. Heat the oil in a frying pan and spoon out the zucchini-batter mixture with a tablespoon (or teaspoon), forming small round pancakes. Fry them quickly on both sides until characteristic golden brown. Zucchini should be soft.

5. Using a wooden spatula, transfer the pancakes to paper towels.

Zucchini in batter with breading

Ingredients:

One young zucchini;

Two eggs;

60 g wheat flour;

50 g breadcrumbs;

60-70 ml sunflower oil.

Cooking process:

1. Rinse and wipe the zucchini. Cut into thin slices.

2. Prepare three bowls for the batter. Place wheat flour in the first one.

3. Break the eggs into another bowl and add mayonnaise. Stir with a fork until the mixture is homogeneous. Season with salt and spices to your own taste.

4. Pour breadcrumbs into a third bowl. You can use store-bought ones or homemade ones from regular unsweetened crackers.

5. Pour oil into a frying pan and heat.

6. Dip the zucchini pieces one by one into flour on both sides, then into the egg mixture. Lastly, add the breading.

7. Immediately place in heated oil and fry on both sides until cooked. Serve hot.

Zucchini in batter (quick and tasty) - tricks and useful tips

To ensure that the zucchini is thoroughly fried, you should not cut them coarsely.

You can add any spices or herbs to your zucchini batter to suit your taste.

The batter must be thoroughly kneaded so that there are no lumps of flour in it.

It is better to add salt directly to the batter. It is not recommended to salt the zucchini themselves, otherwise they will release juice.

Zucchini dipped in batter should only be placed in a frying pan with well-heated oil.

For even faster and tastier cooking of zucchini in batter, you can use a grill pan.

It is better to place the finished zucchini in batter on a plate lined with paper napkins. They will absorb all unnecessary oil.

If desired, zucchini can be cooked together with minced meat. This makes the dish much more satisfying.

It is better to serve ready-made zucchini in batter right away, while the crust is still crispy.

A mixture of garlic and mayonnaise or sour cream works well as a sauce for zucchini.

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.

Grind 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 coat them 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 to the other side 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 is 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 on 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.

, http://recipes-housewives.rf, http://bigpovar.com, https://vaneevasdorove1.ru, http://tvoirecepty.ru, https://finecooking.ru, http://zhenskiy-sait .ru, http://every-holiday.ru, http://namenu.ru

All recipes are carefully selected by the culinary club of the website website

Hello, dear readers! Do you know how to make zucchini batter in various ways, so as to diversify the taste of an ordinary dish and saturate it with new aromas. Its preparation does not take much time, but the result is delicious and beautiful vegetables. By the way, in Japan the batter is called tempura; its recipe was imported from Portugal back in the 16th century.

Observing all the nuances, we get a vegetable in the dough that remains tender and retains its juices. In the classic version, it is a mixture of eggs and flour. However, having shown imagination, with the help of various additives, we change its taste.

To get hearty and flavorful dishes, you need to use the following little tricks:

1. It is better to carry out the frying process in a deep fryer; if not, then using a frying pan with thick walls is allowed.
2. The oil must be well heated. You can check this by dropping a small portion of the dough; it should start to sizzle.
3. It is better to cut vegetables into thin slices so as not to lengthen the cooking process.

Liquid batter makes light and crispy dishes. If the dough is made thicker, then after frying it will look like bread.

The most ordinary

For preparation we take the following products:

• flour - 50 g;
• egg – 2 pcs.;
• salt to taste.

Then, mix all the ingredients until smooth. You can get creative and add basil or cilantro.

By preparing zucchini according to this recipe, you will get small pies with filling inside.

We take all the ingredients as in the classic version, only add 3 cloves of garlic.

Cooking process:

1. Place all ingredients in the mixer bowl and turn on the appliance.
2. Squeeze the garlic, add flour and continue the process until foam appears.
3. The result should be a thick dough.
4. Wash the zucchini and cut into slices.
5. Dip the vegetable pieces into the resulting batter and fry.

You can add a little yeast to the dough to make it ethereal.

Thanks to the carbon dioxide contained in beer, the simple dough turns out fluffy and crispy.

Grocery list:

• flour – 150 g;
• egg – 2 pcs.;
• butter – 100 g;
• beer – 100 g;
• salt, pepper to taste.

Cooking steps:

1. Take a deep cup and add flour.
2. Beat the eggs.
3. Remove the butter from the refrigerator in advance so that it comes to room temperature.
4. Mix all the ingredients and add warm beer, preferably light varieties. Dark will add bitterness to the dish.

For frying, use well-heated vegetable oil, otherwise the zucchini will become too greasy. There will be no alcohol in the finished dish.

Soda and paprika

We will need:

• egg – 1 pc.;
• sparkling water – 100 ml;
• flour - 150 g;
• paprika – 10 g;
• garlic – 2 cloves;
• salt, red hot pepper.

Preparation:

1. Beat the eggs with seasonings, first squeezing in the garlic.
2. Add rye flour and cold mineral water.
3. Stir the mixture until smooth.
4. It is better to fry vegetables from this dough in a deep cauldron, as they will splatter a lot.

Egg-free batter, an excellent solution for fasting people. A small caveat: this dough should not be prepared for future use.

Preparation:

Mix flour with any liquid, it could be milk, kefir or fruit juice. Asian dishes use tea as a base. Latin Americans use coffee or cocoa. You can add spices to your taste. The consistency of the dough should be like pancakes. This recipe can be used by those who have excluded products of animal origin from their menu.

It's quite easy to prepare, but you need to know a few secrets so that the dough doesn't flake off in the pan. To do this, take four chicken eggs, salt and pepper.

I also add adjika seasoning, it adds tartness to the dish. Beat them well to form a thick foam, then our zucchini will be fluffy.

Grate the cheese on a fine grater, I like the Mazda better, its sweetish taste goes well with vegetables. Add 50 g of mayonnaise and 150 g of flour, stir until the lumps disappear. In such a dough, the dish will turn out not only satisfying, but also beautiful.

A great recipe for those who love crunch.

Ingredients:

• egg yolk – 1 pc.;
• corn starch - 2 tbsp;
• soy sauce – 2 tbsp;
• star anise – 3 pcs.;
• lemon juice to taste.

Preparation:

1. Beat the egg with a mixer.
2. Add the remaining ingredients and continue the process.

For those who love spicy sensations, you can add red, hot pepper.

It turns out to be a very dense dough that allows you to preserve the tender pulp of the vegetables.

To do this, take:

• flour – 150 g;
• yolks – 3 pcs.;
• heavy cream – 250 ml;
• seasonings to taste.

Cooking phases:

1. Grind the eggs with salt and pepper.
2. Add flour, sugar and mix well.
3. The result is a thick paste.

If cream is not available, you can replace it with milk.

This dough will make your dish more satisfying, so it cannot be classified as dietary.

The following products are needed:

• egg – 2 pcs.;
• medium-sized potatoes - 3 pcs.;
• salt, flour, black and ground pepper.

Cooking steps:

1. Beat the yolks with a mixer, adding seasonings.
2. Peel the potatoes and grate them on a fine grater.
3. Mix all ingredients.

Add flour gradually, achieving the desired effect. A flowing dough will be more airy, while a thick dough will weigh down the vegetables.

After dipping the zucchini in the batter, additionally roll them in crushed crackers. For breading, you can choose crushed nuts, sesame seeds, cumin grains or ordinary sunflower seeds. The same applies to flour; use barley, corn or oatmeal. Then your dish will get a new extravagant taste.

For the winter.

But, since the first non-greenhouse harvests are already appearing in most of our country, I think it’s time to pay attention to other seasonal vegetables.

Therefore, today’s selection completes the cycle of zucchini articles. And to make this ending bright, I offer you a selection of delicious and aromatic zucchini in batter with garlic.

This is an excellent snack for both everyday cooking and special occasions. Because it is not only very tasty, but also very elegant.

As you can see, the batter can be prepared in completely different ways, so I’m sure everyone will find their own recipe.

Zucchini in batter in a frying pan with garlic, cheese and egg

I'll start with my favorite recipe. After all, what could be better than a combination of cheese and garlic? Probably just cheese, garlic and sour cream.

Ingredients:

• Zucchini - 1 piece
• Egg - 2 pcs
• Sour cream - 3-4 tbsp. l.
• Garlic - 2-3 cloves
• Salt - 1 tsp. for zucchini and a pinch for batter
• Pepper - a pinch
• Hard cheese - 50 g
• Flour (or potato starch) - 3-5 tbsp. l.
• Vegetable oil - for frying

Preparation:

1. If necessary, peel the zucchini (if it is very hard), cut it into rings about 1 centimeter thick and place in a colander. Add a teaspoon of salt, a pinch of pepper, mix and leave for 10-15 minutes so that the vegetables release their juice.

2. While the vegetables are settling, prepare the batter by whisking eggs, sour cream, salt, chopped garlic and flour in one bowl.

Add enough flour to obtain the consistency of pancake batter: thick but still fluid.

3. Add grated cheese to the prepared batter and mix.

4. Now take the zucchini rings, roll them first in flour, and then in batter. Pre-dipping the rings in flour allows the batter to better adhere to them and not slide off.

5. Place the zucchini in a heated frying pan with vegetable oil and fry over medium heat on both sides for 2-3 minutes until golden brown.

There should be enough oil so that it reaches the middle of the thickness of the rings.

6. Place the finished circles on a paper towel to absorb excess oil.

Zucchini in cheese batter is ready. Bon appetit!

Cooking fried zucchini with garlic and mayonnaise

One of the simplest (but no less delicious) of the recipes presented in the selection. Only flour and eggs are used as batter - nothing extra.

It will take no more than 30 minutes to prepare from start to finish.

Ingredients:

• Zucchini - 2 pcs.
• Egg - 2 pcs
• Flour - 3 tbsp.
• Salt pepper
• Vegetable oil
• Mayonnaise - 100 g
• Garlic - 4 cloves

Preparation:

1. Cut the zucchini into half-centimeter rings, add a teaspoon of salt and leave to release the juice for 15 minutes.

2. Then roll the zucchini in flour. In order to do this faster and more evenly, you need to put the rings in small batches in a plastic container with a lid, add flour to them and shake several times.

3. Dip the boned rings into a bowl with beaten eggs and immediately place them in a heated frying pan with vegetable oil.

Fry over medium heat for 2-3 minutes on each side until golden brown. Then we put it on a plate and grease each zucchini on top with a sauce made from mayonnaise and garlic mixed together, squeezed through a press.

Ready. Bon appetit!

Making sauce with sour cream and pickled cucumber

No less important than the battered zucchini itself, the sauce with which they are served is also important for the final result.

Ingredients:

• Zucchini - 1 piece
• Vegetable oil - 80 ml for batter
• Egg - 1 pc.
• Wheat flour - 3 tbsp.
• Sour cream - 2 tbsp.
• Salt - 1 tsp.
• Garlic - dried
• Salted gherkin - 1 pc.

Preparation:

1. Wash the zucchini, cut off the tails, peel if necessary and cut into strips. Salt, add a pinch of pepper, a pinch of dried garlic, mix and leave to marinate for 10 minutes.

2. Prepare the batter by mixing eggs with sour cream and flour. We achieve the consistency of thick sour cream without lumps.

3. Now roll the zucchini in flour, then in batter and immediately place in a heated frying pan.

4. Fry over medium heat in a large amount of vegetable oil (so that the zucchini literally floats in it) on both sides until golden brown.

5. Prepare the sauce by mixing 2 tablespoons of sour cream with finely grated pickled cucumber. Salt and pepper if desired.

That's all. Bon appetit!

Recipe for zucchini in a frying pan in kefir batter

When mixing the batter, it is not necessary to use sour cream. Kefir and even natural yogurt are perfect.

Ingredients:

• Young zucchini - 2-3 pieces
• Garlic - 2-3 cloves
• Salt pepper

• kefir or yogurt - 100 g
• Eggs - 2 pcs
• Flour - 3-4 tbsp.
• Vegetable oil for frying

• Sour cream - 4 tbsp.
• Greens - a small bunch
• Garlic - 2 cloves
• Salt - to taste
• Pepper - to taste

Preparation:

1. The first steps differ little from the previous recipes: cut the zucchini into rings or slices half a centimeter thick, add a teaspoon of salt. But there is a difference: you need to add crushed garlic along with salt and, after mixing everything together, leave the zucchini to marinate for 20 minutes so that they are saturated with the garlic aroma.

Prepare the batter by mixing kefir, eggs and flour in one bowl. Add flour in portions, and not all at once, in order to gradually achieve the consistency of thick sour cream.

2. When the zucchini have settled, roll them in flour, then dip them in batter and place in a heated frying pan with a small amount of vegetable oil.

3. Fry over medium heat on both sides for a couple of minutes until golden brown.

To make the batter more fluffy, you can reduce the heat to low and simmer the zucchini under a closed lid for 4-5 minutes on each side.

Then place them on a paper towel to drain excess fat.

4. Well, all that remains is to make the sauce. It's easy. You just need to mix sour cream, chopped herbs, pressed garlic in one bowl, salt and pepper to taste.

Ready. Bon appetit!

Recipe for zucchini in batter with garlic and herbs: quick and tasty

Garlic can be added not only to the sauce with which zucchini is served, but simply chopped, mixed with herbs and the resulting mass grated into rings fried in batter.

To do this, you need to fry the zucchini in batter using any of the methods described above.

Then chop a small bunch of herbs and mix it with a couple of cloves of garlic, pressed out.

Rub the greens into the batter using light circular movements.

After this, you need to wait 10-15 minutes so that the garlic aroma is well saturated.

Ready. Bon appetit!

Video on how to cook zucchini stuffed with meat in batter

This is a complete lunch dish prepared in an original way. Surprise your family.

Step-by-step recipe for snacks with garlic and tomatoes

Well, the last recipe for today is a wonderful snack in the form of small sandwiches with tomatoes. Very beautiful and very tasty.

Ingredients:

• Zucchini - 3 pcs.
• 1 tomato
• 3 cloves garlic
• Mayonnaise - 100 g
• 2 eggs
• Flour for breading
• Salt - 1 tsp.

Preparation:

1. Cut the zucchini into rings, add a teaspoon of salt, mix and leave to release the juice for 15 minutes.

2. The batter will be regular egg batter. That is, eggs do not need to be mixed with flour. Just whisk them in a separate bowl.

3. Roll the zucchini in flour, then dip it in egg batter and place in a heated frying pan with vegetable oil.

4. Fry on both sides for 3-4 minutes until golden brown, then place the rings on a paper towel.

5. Prepare the sauce by mixing mayonnaise with chopped garlic.

6. And assemble the sandwiches by smearing the zucchini with mayonnaise, putting a tomato ring in the middle and covering with a second zucchini.

Top with a little more mayonnaise and the appetizer is ready. If desired, you can decorate with a leaf of greenery. Bon appetit!

So how? Got an appetite? I have - yes, I'll go heat up the frying pan.

So that's all for today, thank you for your attention.