Fried zucchini with gravy. Fried zucchini with garlic sauce

Fragrant, rosy rounds soaked in a delicate, spicy mixture will not leave you indifferent!

Ingredients:
Zucchini – 1 kilogram
Mayonnaise – 100 grams
Garlic – 4 cloves
Dill – 1 bunch (small)
Vegetable oil – 70 – 80 milliliters
Sifted wheat flour – 100 grams
Salt - to taste

We take 1 kilogram of zucchini, rinse them under cold running water to remove sand and any other contaminants, dry them with paper kitchen towels to remove excess moisture and place them on a cutting board. Using a vegetable slicer, cut the zucchini into rings up to 7 millimeters thick.

Place the slices in layers in a deep bowl, at the same time sprinkling them with salt to taste. Leave the zucchini in this form for 10 - 15 minutes, so that they are slightly saturated with salt.

While the zucchini is brewing, pour 100 grams of sifted wheat flour into a deep plate. After the required time has passed, turn on the stove to medium level and place a frying pan on it with 20 - 30 milliliters of vegetable oil. Dip the first batch of zucchini rings in flour and carefully lower them into the heated fat.

Fry the zucchini on both sides until golden brown. Periodically turn them with a kitchen spatula from side to side for more even frying. When the “rings” of the vegetable become soft and covered with a beautiful blush, place them on a paper kitchen towel and allow the paper to absorb excess fat.

Then transfer them to a large flat plate and cool to room temperature. Fry the remaining zucchini rings in the same way, periodically adding vegetable oil to the pan.

While the fried zucchini is cooling, start preparing the garlic sauce. First, peel 4 cloves of garlic and squeeze them through a garlic press into a deep plate. Afterwards, rinse the dill greens under cold running water, shake the bunch over the sink to remove excess water, place on a cutting board, finely chop and place the slices on a plate with the garlic. Pour in 100 milliliters of mayonnaise and mix the sauce with a tablespoon until smooth.

Now take 1 zucchini ring, put about half a teaspoon of garlic sauce on it and distribute the aromatic mass along one side of the zucchini. Using the same method, coat the remaining zucchini with the sauce and place them on a large flat plate or in a salad bowl in columns or in artistic disorder. We leave the zucchini in this form for 10 - 15 minutes so that they are saturated with spicy mayonnaise and the aroma of herbs and then serve.

Fried zucchini with garlic sauce is served at room temperature or cold, and the latter tastes much better. They are mainly presented as a snack, but such zucchini are also good for a light snack along with some bread and a cup of freshly brewed tea or coffee. They can also be served as a side dish for meat dishes, boiled rice, pasta or porridge from any cereal, it all depends on your taste. Enjoy!

Fragrant, rosy rounds soaked in a delicate, spicy mixture will not leave you indifferent!

Ingredients:
Zucchini – 1 kilogram
Mayonnaise – 100 grams
Garlic – 4 cloves
Dill – 1 bunch (small)
Vegetable oil – 70 – 80 milliliters
Sifted wheat flour – 100 grams
Salt - to taste

Place the slices in layers in a deep bowl, at the same time sprinkling them with salt to taste. Leave the zucchini in this form for 10 - 15 minutes, so that they are slightly saturated with salt.

Then transfer them to a large flat plate and cool to room temperature. Fry the remaining zucchini rings in the same way, periodically adding vegetable oil to the pan.

Step 1: Prepare the zucchini.

Place the slices in layers in a deep bowl, at the same time sprinkling them with salt to taste. Leave the zucchini in this form for 10 - 15 minutes, so that they are slightly saturated with salt.

Step 2: fry the zucchini.

Then transfer them to a large flat plate and cool to room temperature. Fry the remaining zucchini rings in the same way, periodically adding vegetable oil to the pan.

Step 3: prepare garlic sauce.

Step 4: bring the dish to full readiness.

Now take 1 zucchini ring, put about half a teaspoon of garlic sauce on it and distribute the aromatic mass along one side of the zucchini. Using the same method, coat the remaining zucchini with the sauce and place them on a large flat plate or in a salad bowl in columns or in artistic disorder. Leave the zucchini like this for 10 - 15 minutes so that they are saturated with spicy mayonnaise, the aroma of herbs and then served to the table.

Step 5: Serve the fried zucchini with garlic sauce.

If desired, you can add a pinch of ground black pepper or ground white pepper to the garlic sauce. Also, in addition to dill, you can put chopped parsley or green onions in it.

Sometimes zucchini rings are first dipped in a beaten chicken egg, then rolled in flour or breadcrumbs and then fried.

Instead of mayonnaise, you can use homemade sour cream or cream.

The sauce can be served separately in a gravy boat.

Recipes for delicious fried zucchini are in our selection: with garlic, tomatoes, minced meat, in batter, in a frying pan. Choose the best fried zucchini recipe!

This battered fried zucchini recipe is super easy! It is especially tasty to cook young zucchini. This dish will appeal to both children and adults.

zucchini (preferably young) - 1 pc.;
flour - 1 glass;
sour cream - 6 tbsp. l.;
chicken eggs - 2 pcs.;
spiced salt - 1 tsp;
dill, cilantro - to taste;
salt, pepper - to taste.

Recipe 2: fried zucchini in batter with garlic (step by step)

Zucchini in batter is a universal dish for both breakfast and dinner, healthy and more dietary than croutons, because the calorie content of zucchini tends to zero). Eat less flour, get the necessary dietary fiber and diversify your menu.

Any variety is suitable for zucchini in batter; a detailed description of the recipe with photos will guide you step by step to an undoubtedly excellent result.

Young zucchini
1 egg
2 tbsp. l. flour
4 cloves garlic
black pepper
Vegetable oil for frying.

For the "sauce":

1 tbsp. l. sour cream,
4 tbsp. l. mayonnaise
2-3 cloves of garlic

You don’t have to peel the young zucchini, you can just wash it and cut it into thin slices - the thinner the tastier.

Sprinkle with salt and leave to salt briefly. In the meantime, let's prepare the batter. Salt and pepper the eggs, add flour and beat with a whisk or mixer until smooth. Stir finely grated garlic into the batter.

Dip the zucchini slices into the batter and place them in a frying pan in well-heated oil so that the batter sets immediately and does not spread. When the batter is fried until golden brown on one side, turn it over, cover with a lid and fry until done.

Make the sauce - mix sour cream and mayonnaise in a ratio of 1:4. Add 2-3 cloves of garlic, squeezed through a garlic press. You can spread the sauce on the zucchini, or dip the zucchini in the sauce, it’s delicious in both cases.

Zucchini in batter in a frying pan with garlic can be both an independent dish and a side dish for meat. If you hate mayonnaise, it is also very tasty with sour cream. You can add chopped herbs and garlic to the sour cream.

Delicious fried zucchini in batter is ready!

Recipe 3: fried zucchini with garlic, tomatoes and mayonnaise

A very tasty and at the same time easy to prepare dish is served as an appetizer. There is nothing easier than frying zucchini wheels until an appetizing golden crust, applying aromatic mayonnaise and garlic sauce to them, putting a tomato on top, garnishing with herbs and inserting a toothpick. It looks beautiful, smells delicious, and disappears from the table very quickly! Read the recipe for fried zucchini with garlic and tomatoes on our website.

medium sized zucchini;
a couple of small tomatoes;
3 tbsp. mayonnaise;
a few cloves of garlic (to taste);
flour - half a glass;
salt and pepper to taste;
toothpicks.

Wash the zucchini, cut into thin wheels, approximate thickness 0.5-1 cm.

Thinly slice clean tomatoes into slices crosswise.

Chop the garlic (for this you can use a special press or a fine grater), add it to the container with the mayonnaise, sprinkle with salt and pepper, and stir.

Lightly salt the flour. Each wheel needs to be dipped in flour and placed in a frying pan in heated oil.

Fry for a few minutes until an appetizing golden crust is obtained, turn over, and fry again until crusty.

Place the finished zucchini wheels on a dish or tray and apply mayonnaise sauce on top.

Place a circle of tomato on each wheel of zucchini with mayonnaise and secure with a toothpick.

Delicious fried zucchini with tomatoes and garlic is ready. Bon appetit!

Recipe 4: zucchini fried in a pan with garlic

Zucchini 1 pc.
Wheat flour 50 g.
Vegetable oil 3 tbsp. l.
Salt 2 pinches
Ground black pepper 2 pinches
Mayonnaise 40 g.
Garlic 1 clove

Cut the zucchini into circles, no more than 2 mm thick.

Salt and pepper the vegetable to your taste.

Then roll all the zucchini pieces in flour and place them in a heated frying pan.

Fry the zucchini on each side until a golden crust appears.

Now you need to prepare the garlic sauce. Peel a few cloves and pass through a press.

Add salt, pepper and a little mayonnaise, mix everything well.

Now place the fried zucchini on a flat dish and brush it with garlic and mayonnaise sauce. Do this whole process with all the zucchini, let them sit for a while, and then you can serve the fried zucchini with garlic.

Recipe 5, simple: fried zucchini, delicious and quick

It is difficult to find a simpler, yet delicious dish than fried zucchini with garlic. To prepare it, you just need to cut the zucchini into rings and fry them in a frying pan. And if you prepare all the ingredients in advance and use two frying pans, then a portion of delicious zucchini with garlic will be ready in just a quarter of an hour.

This appetizer is great hot, warm, or cold. Therefore, there is no need to worry that it will cool down quickly; perhaps you will like it even more.

Zucchini – 2 pcs.
Garlic – 1 head
Mayonnaise – 20 grams or to taste
Salt - to taste
Refined vegetable oil - for frying

Wash the vegetables and dry them well, otherwise during frying, when water is combined with hot oil, there will be splashes that will stain the work surface. After this, cut the vegetables into rings 6-8 mm thick. Although, as I wrote above, you can cut them thinner or thicker. Depending on the desired result.

Heat a frying pan with oil and add zucchini to fry. Season them with salt, ground pepper if desired, and fry over medium heat for 5-7 minutes until a characteristic golden crust forms.

After the zucchini, turn it over and fry until golden brown.

Place the finished product on a serving plate.

Peel the garlic and pass through a press. Vary its quantity yourself. If you like more spicy snacks, add more of it; if you like less, refrain from large portions.

Squeeze a drop of mayonnaise onto each ring of fried vegetable. But even here you have the right to determine its quantity, or you can completely exclude it from the list of ingredients.

The appetizer is ready to serve. To complement such a bouquet, adding a bright note of taste, you can place tomato rings on top, sprinkle with chopped green onions or chopped dill, etc.

Recipe 6, step by step: delicious fried zucchini (with photo)

Zucchini 2 pcs
Garlic 2-3 cloves
Olive oil 40 g
Salt to taste
Dried oregano to taste
Ground black pepper to taste

Take the zucchini, cut into thin circles 1.5-2 centimeters thick. Then transfer them to a colander, sprinkle with salt and leave for 1 hour.

Then heat the oil in a deep frying pan and fry the zucchini on both sides until they become soft and golden brown.

We take them out and let the excess oil drain. Keep warm while we fry the rest.

Sprinkle each layer with spices and garlic. Serve the finished zucchini to the table. Bon appetit!

Recipe 7: zucchini fried in a pan with garlic

Cooking fried zucchini with mayonnaise and garlic. They turn out golden brown, with a crispy crust, tender and juicy center, and what a flavor!

For this recipe, I advise you to choose young zucchini, small in size (I have 350 grams each), with thin skin and unformed seeds. Large fruits are also quite suitable, but then you should remove the thick peel from them, remove the seeds along with the fibrous interior, and then cut the pulp into rings, half rings or thin random pieces.

zucchini - 2 pcs
vegetable oil - 150 ml
mayonnaise - 3 tbsp.
wheat flour - 50 gr
garlic - 2 cloves
dill - 3 sprigs
salt - 0.5 tsp.
black pepper - 1 pinch

First of all, let's prepare the zucchini (I have 2 fruits, 350 grams each) - they need to be salted and thereby remove excess moisture. Wash the fruits, dry them, cut off the ends on both sides. We cut the zucchini itself into circles, approximately 1-1.5 centimeters thick.

Place the vegetable pieces in a bowl and add salt (I use 0.5 teaspoon). Leave the zucchini to salt for 15 minutes at room temperature. I recommend keeping old zucchini for about half an hour.

During this time, prepare garlic mayonnaise: simply peel a couple of medium cloves of garlic and pass them through a garlic press (you can chop them on a fine grater). Add garlic to mayonnaise. Pepper to taste.

Mix everything thoroughly. If you want, you can add chopped fresh herbs to the sauce right at this stage.

When the zucchini sits, they will release quite a bit of juice - pour it out.

For frying, take a suitable dish (I have a deep frying pan with a diameter of 26 centimeters) and pour all the odorless vegetable oil into it at once. Place floured zucchini in hot oil and fry over medium heat until the underside is browned.

When the underside of the zucchini turns a nice golden color, carefully turn them over and continue frying in oil. Personally, during the frying process, I turn the rounds over several times so that they are evenly covered with a golden brown crust and do not burn.

Place the finished fried zucchini on a flat dish, which I recommend covering with paper napkins (they will absorb excess oil). Similarly, fry the remaining vegetables breaded in flour.

Decorate with sprigs of fresh herbs - I like dill best.

Serve warm, tender, rosy and very aromatic fried zucchini with garlic and mayonnaise. By the way, they are also good cold, but they will hardly survive until they cool down. Cook for your health, friends, and bon appetit!

Recipe 8: fried zucchini with garlic for the winter (step by step with photo)

This recipe is convenient because you don't have to weigh out the zucchini exactly. You can fry a large bowl of slices, and put everything that doesn’t fit in the jars on the table, seasoning with the rest of the garlic, and adding mayonnaise and fresh tomatoes.

For one 0.5 liter jar:

about 800 g of zucchini (that is, 1 or 1.5 large vegetables),
0.5 large head of garlic,
several sprigs of fresh dill, cilantro or parsley,
2 incomplete tablespoons of vinegar (6%),
2 tablespoons vegetable oil + oil for frying,
0.5 teaspoon salt,
a little flour.

Cut the washed zucchini into slices. Not too thin so that they don’t fall apart in the jar, but not thicker than a centimeter. It is better to take zucchini with a reserve: let there be extra (you can save it for the family for dinner) rather than not have enough.

Place all the pieces in a bowl and add salt.

Lightly roll each piece in flour (you need to shake it off after this so that it doesn’t crumble in the frying pan and burn there), fry each piece of zucchini in vegetable oil until soft.

Place the finished zucchini in a bowl and let it cool.

Squeeze the garlic, dip the greens in boiling water for a second or two.

Pour vinegar and oil (2 tablespoons each) into the bottom of a sterile jar, add all the greens, as well as some of the garlic.

Place the zucchini in a prepared (scalded with boiling water) jar more tightly, topping it with the remaining garlic. The oil level should rise. If you have laid out all the zucchini and even compacted them, and the oil is still somewhere in the middle of the jar, you can pour another spoonful on top.

Cover the jar with a sterile lid, place it in a pan of water so that the water reaches the jar’s “shoulders” (it’s better to put a handkerchief or piece of gauze on the bottom). Light the stove, bring the water to a boil, lower the heat to medium, and with the water at a moderate simmer, sterilize the jar for 20 to 30 minutes.

Close the jar with a lid, let it cool (you can under a fur coat, but after such sterilization this is not necessary). Fried zucchini with garlic are ready for the winter! Can be sent to the cellar for storage.

Recipe 9: fried zucchini slices with minced meat in a frying pan

zucchini fruit – 1 pc.,
minced meat (pork or assorted) – 300 g,
chicken table egg – 2 pcs.,
onion – 1 pc.,
white bread - 1 slice,
salt and spices to taste,
breadcrumbs - 1 tbsp.,
vegetable oil – 3 tbsp.

First, let's prepare the minced meat; even if we take store-bought, we need to grind it again in a meat grinder, adding finely chopped onion and a slice of white bread soaked in milk or water. Next, add salt and spices at your discretion and let the minced meat rest a little.

Next, we wash the zucchini and, without cutting off the peel (we take young fruits), cut it into thin circles, the thickness of which should be no more than 1 cm. Then carefully cut out the middle using a knife or spoon.

Now we make small balls from the minced meat and insert them into the hole of the zucchini. We press down a little with our hands, giving the product shape.

Then beat the eggs and add salt to them.
Dip the stuffed circles into the egg mixture and then sprinkle with breadcrumbs.

Place our zucchini in a frying pan heated with oil.

And fry on both sides over low heat so that both the meat and vegetables are cooked through.

When laudatory reviews about zucchini are printed, they do not always mention the main thing: why we prepare this dish. After all, if on a frosty day in January, you treat your household with cold compote, but in their hearts they will prefer tea, (and in severe frosts, or in snowy slush, they will ask for grog) - also with zucchini. I think that many will support me when they say: “A dish to suit the weather – to please the soul.”

It's hot outside. The sun is at its zenith. Your only one comes, heated by the sun, and you come to him in the heat of the moment. It is for this case that there are light, simple in technology, rich in vitamins and microelements, simple dishes. And it’s a shame that some housewives consider them not “cool”. If we discard all the whispers in our ears about what is best, for example, mozzarella cheese, or the best Salami sausage, or tuna fillet caught two weeks ago and brought to the store or market - this is a panacea for all fish dishes. Just don’t rush into the fashionable food pool. Remember - fresh zucchini on your table is much healthier than frozen tuna that has been in the store for 3-4 weeks, and before that another month on the floating base. That's why today I have for you fried zucchini in garlic sauce with sour cream.

As you know, frying zucchini is easy and they go well with garlic; instead of buying garlic sauce for fried zucchini, prepare it yourself using our recipe.

Ingredients

zucchini – 2 pcs.;
sunflower oil – 30 ml;
sour cream – 150 ml;
garlic – 1 tooth;
dill – 5 g;
salt – 0.5 tsp.

Preparation

For preparing fried zucchini, young fruits of small size, weighing 300-350 grams, are best suited. Their skin is thin and the seeds have not yet formed. If you have large zucchini, then you need to remove the thick skin from them, remove the seeds and cut into rings or half rings. So, let's start with zucchini. Wash them, dry them and trim the ends. Then cut into circles 0.7-0.8 mm thick. Place the zucchini in a bowl or plate, sprinkle with salt. Let them sit for 15-20 minutes. Old zucchini should be kept in salt for up to an hour.

Salted zucchini will release a lot of juice. Therefore, each circle needs to be dried with a napkin so that the water does not crackle in the hot oil in the pan.

Start frying. Pour sunflower oil into the pan, heat the pan and add the zucchini.

Fry the zucchini until the bottom is golden brown. Then turn over to the other side and fry until golden brown.

You can fry zucchini in flour, i.e. Dip the circles in flour first. But you can fry without flour.

Place the finished fried zucchini on a paper towel to absorb excess fat.

Prepare the sauce for the fried zucchini. Place sour cream in a bowl.

Sour cream should naturally be fresh and tasty.

Advice. Instead of sour cream, you can use thick unsweetened, preferably Greek yogurt.

Peel the garlic, wash it and pass it through a press or simply grate it. Add to sour cream.

Wash the dill, chop finely and add to a bowl with sour cream and garlic.

Stir in sour cream, garlic, dill. The sauce for the zucchini is ready.

Serve fragrant, tender and very tasty fried zucchini in garlic sauce warm, although they are also delicious cold. The appetizer is simply wonderful.

We have told you the simplest recipe for garlic sauce for zucchini. But there may be more variations in its preparation. You can add chopped lightly salted cucumber. Bell pepper will also add flavor; it should be used in small quantities and cut into small cubes. If you have soft cream cheese, you can also add it by thoroughly mixing it with yogurt or sour cream.