Breaded zucchini

Name: Breaded zucchini
Ingredients: 1 medium zucchini (250 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 5 tablespoons flour; 1/2 teaspoon dried oregano; 1 egg; 45 ml milk; 60 ml oil; 100 g sour cream; 1 garlic clove

Appetizers - Breaded zucchini by Ortansa M. - Recipia

Breaded zucchini is usually served warm, as a snack or alongside a main course; it has a golden crust and the center stays slightly firm. The flour and egg mixed with milk form a thin coating that browns in no more than a minute on each side. I peel it even when it’s raw, then serve it with sour cream and garlic. Prep: 15 minutes. Cook: 8 minutes. Rest: 10 minutes. Total time: 33 minutes. Serves: 2. Approximately 480 kcal and 8 g protein per serving.

Ingredients

1 medium zucchini (250 g)
1 teaspoon salt
1/2 teaspoon ground pepper
5 tablespoons flour
1/2 teaspoon dried oregano
1 egg
45 ml milk
60 ml oil
100 g sour cream
1 garlic clove

Preparation

1. Wash the zucchini, peel it and cut it into rounds about 5 mm thick. Put them in a colander, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper, then leave to drain for 10 minutes. 2. Put 5 tablespoons of flour on a plate and stir in 1/2 teaspoon of oregano. 3. Beat the egg with 45 ml of milk in a deep plate. Coat each round in flour, egg and flour again, covering the edges too. 4. Heat 60 ml of oil in a frying pan for 2 minutes, until it shimmers. Fry the rounds in batches, no more than 1 minute on each side and about 6 minutes in total, until lightly golden but still firm in the middle. Transfer them to paper towels. 5. Mix 100 g of sour cream with 1 crushed garlic clove and serve alongside.

Notes

Keep in a closed container in the fridge for no more than 3 days; the crust softens, so it’s best to coat them just before frying. For a gluten-free version, replace the flour with 5 tablespoons of rice flour; the egg and milk stay, so the dish contains egg and dairy. I serve them with a simple tomato salad. Choose a small, firm zucchini with fine seeds; larger ones can have a soft, watery center. If the rounds release a lot of water after salting, pat them dry before coating them in flour so the coating doesn’t come off. I wouldn’t skip the flour, egg and flour coating: it needs to cover both sides and the edges.