Breaded Zucchini

Name: Breaded Zucchini - Ioanina I.
Ingredients: 1 medium zucchini salt; pepper; garlic powder 1 egg flour oil for frying 2 tablespoons sour cream; 1 clove garlic; 1 tablespoon mayonnaise

Appetizers - Breaded Zucchini by Ioanina I. - Recipia

Zucchini fritters are one of the simple recipes I used to make in the summer when I found young zucchinis and didn't need many ingredients for a tasty meal. The slices are seasoned beforehand and left in the fridge for at least two hours, then coated in flour and egg and fried in hot oil. They are served warm with a simple sauce of sour cream, garlic, and mayonnaise. QUICK INFO Total time: at least 2 hours plus time for draining, preparation, and frying Preparation time: about 2 hours for the zucchini to rest, plus ingredient preparation Cooking time: not specified; the slices are fried in hot oil until done Servings: the amount is for one medium zucchini; the number of servings depends on the thickness of the slices and what is served alongside Difficulty: easy Recipe type: light main dish, side dish, or summer snack INGREDIENTS For the zucchini fritters 1 medium zucchini Salt, to taste White pepper, to taste Garlic powder, to taste 1 egg Flour, for coating the slices Oil, for frying For the sauce 2 tablespoons of heavy sour cream 1 garlic clove 1 tablespoon of mayonnaise INSTRUCTIONS 1. Prepare the zucchini Wash the zucchini and cut it in half, then slice each half lengthwise. There’s no need to peel it. The slices should be thin enough to cook in the pan but not so thin that they break easily when coated in flour and egg. Place the slices in a bowl and season with salt, white pepper, and garlic powder. Gently mix to ensure the spices coat all the pieces. 2. Chill the zucchini Cover the bowl with plastic wrap and place it in the fridge for at least two hours. During this time, the zucchini will release moisture, so the draining step is important before frying. Don’t skip this step if you want the slices to be easier to prepare. Raw zucchini contains a lot of water, and excess moisture makes it harder for the flour and egg to stick to its surface. 3. Drain the slices After the zucchini has been in the fridge, drain the liquid that has accumulated in the bowl. Remove the slices and place them on an absorbent paper towel to remove surface moisture. It’s enough to leave them on the towel for a bit and gently pat them dry. There’s no need to press them, as they might break. 4. Prepare the slices for frying Beat the egg in a bowl. Place the flour in another bowl or on a plate. Coat each zucchini slice in flour, then dip it in the beaten egg. Make sure the layer of flour is thin and covers the slices without leaving completely uncovered areas. The amount of flour is not fixed in the recipe. Use as much as needed for all the slices and add more as necessary. 5. Fry the zucchini Heat oil in a pan until hot. Place the prepared slices in the pan and fry them until cooked. Work in batches, without overcrowding the pan. This way, you can turn them more easily, and they won’t overlap. Remove the fried zucchini onto a plate lined with absorbent paper to soak up excess oil. 6. Prepare the sauce In a bowl, combine the heavy sour cream, crushed garlic, and mayonnaise. Mix until you achieve a smooth sauce. The sauce can be prepared while the zucchini is draining or while the slices are frying. The amount of garlic can remain as indicated in the recipe: one clove for the two tablespoons of sour cream and the tablespoon of mayonnaise. 7. Serve Serve the zucchini fritters alongside the sour cream, garlic, and mayonnaise sauce. They are best served warm, immediately after frying, when the slices are still tender and have a fresh crust. WHY I MAKE THIS RECIPE OFTEN I love it because it uses few ingredients and can be made from just one zucchini. The part that takes the most time is chilling in the fridge; otherwise, the steps are simple: seasoning, draining, flour, egg, and frying. The sauce is quick to make and greatly enhances the dish’s flavor. Zucchini fritters can be served as a light dish, side, or snack, depending on the quantity prepared. TIPS Do not peel the zucchini. The skin remains during slicing and frying, just like in the traditional recipe. Draining is important. If the slices remain very wet, the flour and egg may detach more easily in the pan. Place the slices on absorbent paper immediately after frying. This way, they won’t sit in the drained oil and soak up unnecessarily. Don’t over-season before chilling. The zucchini will release moisture, and the salt's flavor may become more intense as the slices lose water. Use a pan where the slices can be turned without breaking. It’s easier to fry multiple batches than to overcrowd them. The oil must be hot before adding the zucchini. If the slices are placed in insufficiently heated oil, they may absorb more oil, and the crust won’t form as well. SUBSTITUTIONS For the sauce, heavy sour cream and mayonnaise are the recommended ingredients in the recipe. If you don’t have mayonnaise, the sauce can be made with just sour cream and garlic, but it won’t have the same consistency and flavor as the original version. White pepper can be omitted if you don’t have it on hand, but the recipe uses white pepper along with salt and garlic powder. VARIATIONS You can adjust the amount of salt, white pepper, and garlic powder according to taste. The spices are added to the zucchini before the chilling period in the fridge. The slices can be cut lengthwise, as described in the recipe. This shape provides longer pieces that are easy to coat in flour and egg and serve with sauce. If you prepare a larger zucchini, the amount of egg, flour, and sauce may not be sufficient. The basic recipe is calculated for a medium zucchini, and the coating ingredients are adjusted based on how many slices you obtain. SERVING IDEAS Serve the zucchini fritters with the sour cream, garlic, and mayonnaise sauce while they are warm. They can be served as a standalone dish or alongside other summer foods. The sauce is served separately, allowing everyone to add as much as they like. If you prepare them as a snack, the slices can be arranged on a platter and served immediately after being drained of oil. FREQUENTLY ASKED QUESTIONS Why should the zucchini be left in the fridge for at least two hours? The zucchini is seasoned and left to release moisture before frying. After this period, the slices are drained and patted dry with an absorbent paper towel, allowing the flour and egg to adhere better. Is the zucchini peeled? No. The zucchini is washed, cut in half, and sliced lengthwise without being peeled. Can I prepare the slices without draining them? It is not recommended. The slices release moisture while in the fridge, and excess moisture can cause the flour and egg coating to detach in the pan. What does the sauce for zucchini fritters contain? The sauce is made from two tablespoons of heavy sour cream, one crushed garlic clove, and one tablespoon of mayonnaise. The ingredients are mixed in a bowl until smooth. Can I keep the zucchini fritters for the next day? They can be kept, but they are best fresh, immediately after frying. As they sit, the crust loses its firmness, and the slices become softer. NUTRITIONAL VALUES The values are approximate, as the recipe does not specify the amount of flour and how much oil is absorbed during frying. The exact number of servings is also not mentioned. For the entire recipe, with one medium zucchini, one egg, and the indicated sauce, the dish may have approximately 700–1,000 calories, depending on the amount of oil absorbed. Approximately, for one serving, if the dish is divided into two portions: Calories: approximately 350–500 kcal Protein: approximately 10–15 g Carbohydrates: approximately 30–45 g Fats: approximately 20–35 g The most significant variation comes from the oil used for frying, the amount of flour, and the sauce with sour cream and mayonnaise. These values should be viewed as guidelines, not as exact nutritional calculations. STORAGE AND REHEATING Zucchini fritters are best on the day they are fried. If any remain, store them in the fridge in a closed container and consume them as soon as possible. After cooling, the crust will not remain as crispy. When reheating, the slices can be placed back in a pan, but the texture will be different from that immediately after frying. The sauce should be stored separately in the fridge in a covered container.

Ingredients

1 medium zucchini salt
pepper
garlic powder 1 egg flour oil for frying 2 tablespoons sour cream
1 clove garlic
1 tablespoon mayonnaise

Breaded Zucchini

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