Zucchini pane: breaded zucchini fried in a skillet

Name: Zucchini pane: breaded zucchini fried in a skillet
Ingredients: 2 young fresh zucchini (400 g); 1 level teaspoon coarse salt; 4 large farm eggs; 1/4 teaspoon ground pepper; 4 level tablespoons freshly sifted white flour; 30 ml mineral water; 4 tablespoons oil for frying

Salad - Zucchini pane: breaded zucchini fried in a skillet by Iulia M. - Recipia

Zucchini pane are thin zucchini rounds dipped in beaten eggs mixed with flour and fried quickly in oil. They turn golden at the edges and stay tender in the middle, with a thin crust that holds well to the slice. I eat them best warm, straight from the kitchen paper, while they are still crispy. Preparation: 15 minutes. Cooking: 6 minutes. Resting: 30 minutes. Total time: 51 minutes. Servings: 4. About 200 kcal and 9 g protein per serving.

Ingredients

2 young fresh zucchini (400 g)
1 level teaspoon coarse salt
4 large farm eggs
1/4 teaspoon ground pepper
4 level tablespoons freshly sifted white flour
30 ml mineral water
4 tablespoons oil for frying

Preparation

1. We rinse the zucchini under cold running water, then dry them with absorbent kitchen towels. 2. We slice them into thin rounds, about 3 mm, and place them in a plastic colander. 3. We sprinkle the coarse salt over the rounds and leave them for 30 minutes, until they soften and release their water. 4. Beat the eggs with 1/4 teaspoon of ground pepper, then add the sifted flour and 30 ml mineral water, until smooth. 5. Heat 4 tablespoons of oil in the pan, just enough to cover the bottom. 6. Dip the zucchini rounds in the egg and flour mixture and fry them over high heat, 3 minutes on each side, until golden. 7. Drain them on absorbent kitchen paper to remove the excess oil.

Notes

The batter contains gluten and eggs. Choose small zucchini with thin skin, because the big ones have a lot of core and more water. If you cut them thicker, frying takes longer and the edges can burn before the middle heats up. If the rounds are still wet after the half hour, dry them once more with the towel. Keep them in the fridge for up to 3 days and reheat them in the pan, not in the microwave. They go well with a tomato and cucumber salad, or with a slice of bread on the side.