Zucchini in a frying pan

4 servings

40 minutes

An ideal recipe for the time when zucchini is still young and it is convenient to fry them, simply cut into circles and not worry about removing the seeds. An elementary cooking process, the whole difficulty of which is to turn all the circles in the pan in time so that they become soft, with appetizing dark scorches. Be sure to serve hot from the oven, shading the hot tenderness of the zucchini with cold sour cream.

Energy value per serving

• Calories: 210.2
• Proteins: 2.2g
• Fats: 18.5g
• Carbohydrates: 8.5g

Ingredients

• Young zucchini: 500 g
• Wheat flour: to taste
• Vegetable oil: 50 ml
• Sour cream: 150 g
• Dill: 3 sprig
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash young zucchinis, peel if the skin is thick; if thin, leave as is. Cut them into slices 5-7 mm thick.

   Required ingredients:

   • Young zucchini: 500 g

2. Salt the zucchini, mix them, and let sit for 10 minutes.

   Required ingredients:

   • Salt:  to taste

3. Heat vegetable oil in a pan.

   Required ingredients:

   • Vegetable oil: 50 ml

4. Coat the circles in flour.

   Required ingredients:

   • Wheat flour:  to taste

5. Place the zucchini in the pan, shaking off excess flour, and fry for 2-3 minutes on each side until golden brown.

   Required ingredients:

   • Young zucchini: 500 g

6. Place the cooked zucchini on a paper towel to remove excess fat.

   Required ingredients:

   • Young zucchini: 500 g

7. Chop the dill finely.

   Required ingredients:

   • Dill: 3 sprigs

8. Mix sour cream with chopped dill and crushed garlic. Add salt and pepper to taste. Serve zucchini with sour cream sauce.

   Required ingredients:

   • Sour cream: 150 g
   • Dill: 3 sprigs
   • Garlic: 2 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste