Fried zucchini
4 servings
30 minutes
Fried zucchini is a simple yet surprisingly delicious dish of Russian cuisine that captivates with its tenderness and crispy crust. This recipe is especially popular in the summer season when young zucchinis fill the markets and gardens. Historically, zucchinis came to Russian cuisine from Europe but quickly became a favorite ingredient in simple rural dishes. Fried in flour, they acquire an appetizing golden crust, while their softness inside harmonizes with a sour cream sauce that adds a slight tanginess. These zucchinis can be served as a standalone dish or as a side to meat and fish. Their versatility and availability make them an indispensable treat on the family table, while the simple cooking method helps preserve their natural flavor and nutritional properties.
1
For frying, choose medium-sized zucchini with small seeds. Clean the zucchini, slice them about 1 cm thick, salt them, coat in flour, and fry in oil on both sides until golden brown.
- Zucchini: 3 pieces
- Salt: to taste
- Wheat flour: 3 tablespoons
- Vegetable oil: 5 tablespoon
2
If the zucchini turns out to be tough after frying, cover them with a lid and leave on low heat for 5-10 minutes. The cooked zucchini can be topped with sour cream and brought to a boil, or the sour cream can be served separately.
- Zucchini: 3 pieces
