Fried zucchini

Name: Fried zucchini
Ingredients: 2 medium zucchini (600 g); 1 teaspoon salt; 4 eggs; 1/4 teaspoon ground pepper; 1 pinch sweet paprika; 150 g plain flour; 200 ml frying oil

Salad - Fried zucchini by Dafina O. - Recipia

Fried zucchini is usually served warm or cooled, as a snack or side dish. The thicker rounds are dipped in flour and egg twice, then fried until golden and crisp on the outside and soft in the middle; the salt, pepper and paprika go into the egg, and the centre stays tender. I prefer them at room temperature, with mujdei, a Romanian garlic sauce, on the side. Prep: 20 minutes. Cook: 24 minutes. Rest: 20 minutes. Total time: 64 minutes. Serves: 4. About 300 kcal and 12 g protein per serving.

Ingredients

2 medium zucchini (600 g)
1 teaspoon salt
4 eggs
1/4 teaspoon ground pepper
1 pinch sweet paprika
150 g plain flour
200 ml frying oil

Preparation

1. Peel the zucchini and cut them into rounds about 1 cm thick. 2. Sprinkle the rounds with 1/2 teaspoon of salt and leave them for 10 minutes, until moisture collects on the surface. 3. Beat the eggs with 1/2 teaspoon of salt, the pepper and paprika. Put the flour on a plate. 4. Heat the oil in a frying pan. Dip each slice in flour, egg, flour again and egg again, then fry the rounds in batches for 3 minutes on each side. Allow about 24 minutes in total; they’re ready when the coating is golden. 5. Transfer them to paper towels and leave to cool for 10 minutes before serving.

Notes

Store in a sealed container in the fridge for up to 3 days; the coating softens, and a dry frying pan reheats them better than the microwave. For a gluten-free version, use 150 g gluten-free flour; eggs are allergens, and regular flour contains gluten. Serve them with mujdei and tomato salad. Choose small, firm zucchini with smooth skin; larger ones have more seeds and the flesh can be watery. With very large zucchini, remove the soft centre before cutting them into rounds. Drying them after salting is the step many people rush: pat each slice thoroughly, because moisture makes the flour stick in patches.

Frequently asked questions

Why does the coating come off during frying?

Leave the slices, already dipped in flour and egg, on a plate for 5 minutes before putting them in the pan. The coating will adhere better to each slice.

How can I tell if the oil is hot enough?

Keep it around 170°C. If the oil isn’t hot enough, the slices tend to absorb more.

Can I use yellow zucchini?

Yes, they work just as well; choose young ones, under 20 cm, so the flesh is firm and the seeds are small.

Does it work with eggplant too?

Yes. Cut the eggplant into 8 mm slices, salt them for 20 minutes and dry them well before coating.