Zucchini in schnitzel batter

Zucchini in Schnitzel Batter - a delicious and versatile recipe

If you're looking for a simple yet incredibly tasty recipe, zucchini in schnitzel batter is the perfect choice! This recipe strikes a perfect balance between crunchy and soft, transforming zucchini into a savory appetizer or a delicious side dish. The origins of this recipe are lost in the mists of time, but it is clear that the dish has gained popularity due to its versatility and wonderful taste.

Total preparation time: 30 minutes
Cooking time: 10 minutes
Number of servings: 4

Ingredients:
- 1 medium zucchini, fresh and firm
- 2 large eggs
- 4 tablespoons of flour
- 4 tablespoons of cold water (or more, depending on the desired consistency)
- 1/2 teaspoon of salt
- Freshly ground pepper, to taste
- Oil for frying (sunflower or olive oil)

Step 1: Preparing the zucchini
Start by washing the zucchini under cold water to remove any impurities. Use a sharp knife to peel the skin, then scoop out the flesh with a spoon. Cut the zucchini into slices about 1 centimeter thick. These slices will not only taste wonderful but will also become very visually appealing once fried.

Step 2: Preparing the batter
In a large bowl, crack the two eggs. Add salt and pepper, then incorporate the flour. Use a whisk to mix the ingredients, making sure there are no lumps. Then, gradually add the cold water, stirring continuously until you achieve a thicker pancake batter consistency. If the batter is too thick, feel free to add a little more water. The secret is to get a batter that sticks easily to the zucchini but isn't too runny.

Step 3: Frying the zucchini
In a deep skillet, add oil to a depth of about 1-2 centimeters. Heat the oil over medium heat. When the oil is hot (you can check by splashing a little batter - it should sizzle), take a slice of zucchini, dip it in the batter, and carefully place it in the skillet. Fry 2-3 slices of zucchini at a time, making sure not to overcrowd the skillet. Each slice should be fried for about 2-3 minutes on each side until they are golden and crispy.

Step 4: Finishing up
After the zucchini is fried, remove it with a spatula and place it on a plate lined with paper towels to absorb excess oil. Continue with the remaining zucchini until finished.

Serving suggestions
Zucchini in schnitzel batter can be served warm, as an appetizer or side dish alongside chicken or pork schnitzels. You can add a fresh salad of tomatoes and cucumbers for a refreshing contrast. Additionally, a yogurt sauce with garlic and dill or a flavored mayonnaise would add a special touch.

Nutritional benefits
Zucchini is a vegetable rich in vitamins A, C, and K, and is also a good source of antioxidants. It is low in calories, making it an ideal ingredient for a healthy diet. Frying in oil adds caloric intake, but the final result is a delicious appetizer that deserves to be enjoyed in moderation.

Frequently asked questions
1. Can I use larger zucchinis?
Yes, but larger zucchinis may have a softer texture. Make sure to peel them well and remove the seeds.

2. What other vegetables can be used in this recipe?
You can experiment with eggplants, carrots, or even mushrooms. Each vegetable will provide a different texture and taste.

3. How can I make the recipe healthier?
Replace the oil with olive oil spray and bake the zucchini in a preheated oven at 200°C for 20-25 minutes.

4. How can I store fried zucchini?
Fried zucchini can be stored in the refrigerator in an airtight container for 1-2 days. You can reheat them in the oven to make them crispy again.

This recipe for zucchini in schnitzel batter is not only simple but also full of possibilities! I encourage you to experiment with ingredients and sauces, play with spices, and create a unique version of this classic appetizer. Enjoy cooking and savor every bite! Bon appétit!