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Fried Zucchini with Garlic and Mayonnaise
Instructions
I get all the ingredients ready. I choose young, small zucchini with soft, thin skin.
I wash the zucchini and trim off the ends. I cut the zucchini into rounds about 5–7 mm thick. The thinner I slice them, the crisper they turn out.
I put some flour in a small bowl. I dip each round of zucchini in it and lay it in a frying pan with hot vegetable oil. I salt the zucchini lightly in the pan. I fry the zucchini over medium heat for a few minutes, then turn them over and cook until done. I do not fry the zucchini too hard – once they are lightly golden that is enough, and that way they come out juicier and more tender.
For the sauce, I mix a few spoons of mayonnaise with garlic put through a press, add finely chopped dill, a little black ground pepper and salt to taste. I stir everything well – and the sauce is ready.
I spread the sauce over the rounds of zucchini. You can lay them up in several layers – it looks very appetizing.
I serve the fried zucchini with garlic and mayonnaise freshly made; but if you do need to prepare them ahead, do not spread on the sauce straight away, but only just before serving.Enjoy your meal!
Tips
- 1
Young zucchini are the "secret" to tenderness. Old ones with tough skin need to be peeled and seeded, while young ones can be cut with the skin on.
- 2
Rounds of 5–7 mm are ideal. Any thinner and they fall apart when you turn them; any thicker and they do not cook through inside.
- 3
A flour coating is the "secret" to a crisp crust. Without flour the zucchini "weep" as they fry and give off too much moisture.
- 4
Adding the sauce just before serving is the "secret" to freshness. Zucchini spread with sauce ahead of time go soggy and lose their crunch. The same principle applies to other kinds of summer zucchini snacks.
Video
FAQ
Which zucchini should I choose? +
Ideally young courgettes or white zucchini 15–20 cm long with soft, thin skin. Alternatives: green courgettes (juicier), white "Gribovskie", yellow "Gold Rush" – nice for an attractive presentation. Seed brands such as "Aelita", "Gavrish" and "Poisk" are good quality. Fresh ones are firm, with no dents or blemishes. Large old zucchini need to be peeled and seeded and can be limp. Courgettes with smooth, glossy skin are the "premium" option. Do not use yellow, shrivelled zucchini (they taste bitter) or zucchini with dents. For a "children's" version, choose the most tender young ones. Ones fresh from the garden are especially tasty.
What can replace the mayonnaise in the sauce? +
Alternatives: sour cream 20–25 % (a more "Russian" presentation), plain Greek yoghurt (lighter), a 50/50 mix of sour cream and mayonnaise (balanced), or homemade mayonnaise (the premium option). Brands such as "Prostokvashino" and "Brest-Litovsk" are reliable. Do not use soy sauce (it changes the character of the snack) or sweet-and-sour sauce (too Asian). For a "diet" version, use plain yoghurt + garlic + dill. For a "children's" version, sour cream without garlic. For a "spicy" version, add hot paprika or finely chopped chilli. Serve the sauce separately or spread it on the zucchini – whichever you prefer. Fresh garlic (as in the recipe) is more aromatic than dried.
How long do fried zucchini keep? +
In the fridge in a container with a lid – 1–2 days (without the sauce). With the sauce – 4–6 hours at most (they go soggy quickly). Reheating in a pan with 1 tsp of oil for 1–2 minutes brings back the crunch. The microwave is not recommended (they turn "rubbery"). The freezer is not recommended either (the texture falls apart). Freshly made, they are at their "best" in the first 30 minutes off the pan. Do not leave them at room temperature longer than 2 hours with the sauce. For a "packed lunch", keep them in a container without the sauce and carry the sauce separately. It is ideal to cook them "for one sitting" – fresh and crisp. For a picnic, take them without the sauce and add it on the spot.
What to serve the zucchini with? +
A snack in their own right – with a glass of chilled vodka. With dark or white bread. With boiled potatoes or country-style potatoes. With fried meat or shashlik – a "summer" presentation. With baked or fried fish. With macaroni or pasta – Italian style. With a glass of dry white wine (Sauvignon Blanc) or a light beer. On a picnic – cooled in a container. With borscht or shchi – as an addition. For a "summer dinner" – with a salad of fresh vegetables. With a cup of green tea or a fruit drink. A versatile summer snack for everyday meals and for company.
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