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Zucchini in batter with garlic

1619

Kitchen European

Calorie content 224.9 kcal

Portions 7 port.

Cooking time 40 minutes

Proteins * 9.7 g

Fats * 14.2 g

Carbohydrates* 31.4 gr.

Content

For the recipe, you need young zucchini with a thin skin that does not need to be peeled (for old ones, you will have to cut the skin and remove the seeds), as well as cheese, flour and garlic needed to make batter. Thanks to the "fur coat", the flesh of the zucchini will remain juicy and tasty, and the cheese-garlic batter will delight you with its delicate, piquant crust. This is a delicious recipe!

Ingredients

Zucchini 1 - 2 pcs. Egg 2 pcs. Sour cream 3 - 4 tablespoons Garlic 2 - 3 teeth. Salt taste Ground black pepper taste Parmesan cheese 70 - 100 gr. Wheat flour or potato starch 3 - 5 tablespoons Vegetable oil for frying

Cooking process

Wash the zucchini, dry it, cut into rings about 1 centimeter thick and put in a colander or bowl. Add salt to taste and a little ground pepper to the zucchini. Stir everything well and leave for 10-15 minutes so that the zucchini mugs begin to let the juice start.

While the zucchini is infused, make a batter: in a bowl, beat eggs, salt, sour cream, finely chopped garlic with flour. You should have a stringy dough.

Pour finely grated hard cheese into the batter, stir everything.

Dip the zucchini in flour, then in batter.

Heat oil in a skillet, fry the zucchini over medium heat so that there is a crust on top, but also so that the middle does not remain soggy. Do not spare the oil, the zucchini will not absorb it more than necessary.