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Zucchini in batter on a skillet
Instructions
Peel 2 fresh small zucchinis (young ones can be left with the skin on) and slice them crosswise into even rings about 0.7–1 cm thick. Rings that are too thin (5 mm) will fall apart while frying, while ones that are too thick (1.5 cm) won't cook through inside. Using whatever comes to hand (a small cookie cutter, a bottle cap), cut a round hole about 1.5–2 cm in diameter in the middle of each ring – this gives you eye-catching "rings", like the ones at fast-food places.
Put the rings in a deep dish, sprinkle with 1/4 teaspoon of spices and a couple of pinches of salt, and stir gently. Leave for 15–30 minutes at room temperature – during this time the zucchini will release juice, soften and soak up the spices. Once the zucchini has released its juice, carefully drain it off – otherwise the batter won't stick to a wet surface. Pat each ring lightly dry with a paper towel.
Pour 4–6 tablespoons of flour and 200–250 g of breadcrumbs into separate plates – these are the two base stages of the coating. Prepare the batter: in a separate bowl, whisk together 1 raw egg with a pinch of salt, 2 tablespoons of flour from the total amount, and 2–3 tablespoons of water or milk. Add the remaining spices and 1 clove of crushed garlic for aroma. The consistency of the finished batter should be like pancake batter – thick but pourable, coating the spoon evenly.
Dredge each zucchini ring first in flour (a thin layer), then dip it into the batter (let the excess batter drip off for 2–3 seconds). Try to coat the rings thoroughly with a thick, even layer of batter – only then will the zucchini juice stay inside during frying and the rings turn out truly crispy. The flour in the first stage acts as a protective base.
Coat the battered rings in breadcrumbs on all sides, pressing lightly with your palm so the crumbs stick well. Instead of classic breadcrumbs, crumbs from grated stale wheat bread work great – a budget homemade option with a brighter flavour. You can also add grated Parmesan (2 tablespoons) to the crumbs for extra flavour.
Pour 1 cup of vegetable oil into a dry, deep skillet (the layer of oil should be about 1–1.5 cm) and heat it well over medium heat for 2 minutes – check it with a drop of batter: if it sizzles and rises straight away, the oil is ready. Place the breaded rings into the hot oil in a single layer, without overcrowding the pan. Fry until a nice golden colour on one side for 3 minutes, then carefully flip them over with a spatula and fry for another 3 minutes.
Lift the fried rings out of the oil with a slotted spoon and place them on a paper napkin – it will absorb the excess fat, making the dish less greasy and lower in calories. Let them cool for 2–3 minutes.
Serve the finished homemade zucchini rings on a nice serving plate with an aromatic sauce made from mayonnaise or 20% sour cream mixed with finely chopped fresh herbs, 1 clove of grated garlic and a pinch of ground black pepper. This snack is especially good with cold beer or kvass, or as a side to main dishes.
Tips
- 1
Be sure to let the zucchini stand for 15–30 minutes with salt and drain off the released juice – that way they won't "spit" during frying and the batter will stick reliably to the dry surface. This is a critical step.
- 2
The batter should have the consistency of pancake batter – not too thin (it will run off) and not too thick (it will give a rubbery crust). To check: when lifted, the spoon should leave a trail, but the batter should slowly run off it.
- 3
Fry in enough oil (a layer of 1–1.5 cm) for an even golden crust on all sides. Frying in a small amount of oil gives uneven results – some pieces will burn while others stay pale.
- 4
Serve the homemade rings with a classic sour-cream-and-garlic sauce (20% sour cream + crushed garlic + chopped dill + a pinch of salt) or a mayonnaise-based one – this is a traditional Russian pairing.
FAQ
Can I bake zucchini in batter in the oven instead of frying? +
Yes, this is a great diet-friendly option. Lay the breaded zucchini rings on a parchment-lined baking sheet, lightly spray them with olive oil from a sprayer (1–2 tablespoons for the whole batch is enough) and bake at 200 °C for about 20–25 minutes, flipping them once halfway through. The crust won't be as crispy as when fried, but the calories drop from 115 to 75 kcal per 100 g – a good compromise for a healthy-eating menu. For a more golden crust, you can switch on the "grill" mode 3 minutes before the end.
Why cut out the centre of the zucchini rings? +
This is done purely for an attractive presentation – you get eye-catching "rings", like in restaurants and fast-food places. They look neater and more appetising on the plate, especially for a festive table. But you can also fry plain rounds without a hole – it makes absolutely no difference to the taste, and it's even simpler to prepare. Don't throw away the cut-out centre – chop it into small cubes and add it to a salad or stew. Children especially like the round rings – they remind them of their favourite dishes.
Why does the batter fall off the zucchini during frying? +
There are three main reasons: the zucchini was too wet (be sure to let it stand with salt, drain the juice, then pat it dry with a paper towel), there was no initial coating in flour (the flour acts as a base for the batter to stick to), or the skillet wasn't hot enough (the first side should set straight away, within 10–15 seconds). The batter may also have been too thin – add 1 tablespoon of flour. A double coating (flour + batter + breadcrumbs) is essential and is the key to a reliable crust that doesn't fall off during frying.
How long do cooked zucchini in batter keep? +
In the refrigerator, in a closed container, up to 1 day without much loss of flavour. The next day the crust becomes less crispy, but the taste stays pleasant. The best way to reheat them is in the oven at 180 °C for 5 minutes, or in a dry covered skillet for 3 minutes on each side. A microwave will give a rubbery crust and isn't suitable. I don't recommend freezing the cooked zucchini. You can, however, freeze raw breaded pieces for up to 2 months – fry them straight from the freezer, adding 1–2 minutes to the cooking time.
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