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.
1
Wash young zucchinis, peel if the skin is thick; if thin, leave as is. Cut them into slices 5-7 mm thick.
- Baby courgettes: 500 g
2
Salt the zucchini, mix them, and let sit for 10 minutes.
- Salt: to taste
3
Heat vegetable oil in a pan.
- Vegetable oil: 50 ml
4
Coat the circles in flour.
- 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.
- Baby courgettes: 500 g
6
Place the cooked zucchini on a paper towel to remove excess fat.
- Baby courgettes: 500 g
7
Chop the dill finely.
- 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.
- Sour cream: 150 g
- Dill: 3 sprigs
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
