Sauce for fried zucchini without mayonnaise. Fried zucchini with sour cream and garlic sauce

When they print laudatory reviews about zucchini, they do not always mention the main thing: what we are cooking for this dish... After all, if on a frosty day in January, you will regale your household with cold compote, and 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 for the weather - for the sake of the soul."

It's hot outside. The sun is at its zenith. Your only one comes, heated by the sun, and you to him - with ardor, with heat. It is for this case that there are light, simple technology, rich in vitamins and microelements, unpretentious dishes. And it's a shame that some housewives consider them not "cool". Putting aside all the whispers in your ears about what is best, for example, mozzarella cheese, or best sausage Salami, or tuna fillet, caught two weeks ago and brought to a store or market is a panacea for everyone. fish dishes... Just do not rush into the trendy, grocery pool. Remember - fresh zucchini on your table, is much more useful than frozen tuna, which has lain for 3-4 weeks in the store, and before that another month on the floating base. Therefore, today I have fried zucchini for you in garlic sauce with sour cream.

As you know, frying zucchini is easy and they go well with garlic, instead of buying a sauce for fried zucchini from garlic, cook it yourself according to 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 the preparation of fried zucchini, young fruits of a 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 with a thickness of 0.7-0.8 mm. 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.


A lot of juice will be put into the salt of the zucchini. Therefore, each circle must be dried with a napkin so that the water does not crack in the hot oil in the pan.


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


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

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


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

Make a sauce for grilled zucchini. Put the 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 and pass through a press, or simply grate. 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. Zucchini sauce is ready.


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

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

Hello dear readers, today we will cook everyone's favorite and simple dish, fried zucchini, and add the taste of zucchini garlic sauce.

Everyone loves the summer season for many reasons, one of which is the intense zucchini season. Zucchini is a vegetable that everyone adores, especially girls who watch their figure, as it is quite low in calories. But I admit honestly not in this dish that we will cook. Since the zucchini is fried in a sufficiently large amount of oil, which increases its calorie content several times.

A lot of dishes are prepared from zucchini, whole cookbooks devoted to one only zucchini and dishes from it, starting from the banal simple frying of zucchini, ending with squash jam... But we will not complicate our life, and we will prepare the simplest from the zucchini, namely, we will fry it. Absolutely every child, even a child, can cope with this task, so dear housewives take our youngest chefs and fry zucchini into the kitchen.

Often, zucchini is fried in two ways, with and without flour, well, sometimes it is also fried in an egg. To my taste, as for me, to be honest, there is not much difference, but personally I prefer with flour. This is how we will fry our zucchini.

There is also a big disagreement on the method of slicing who loves slicing as thin as chips, some, on the contrary, are thick enough so that the taste of zucchini is well felt. Again, personally, our cuts will be medium, let's say, as many people like, including me.

As you probably guessed from the title, we will also prepare a very tasty garlic sauce for fried zucchini, it is prepared in just a few minutes, and its taste is simply awesome and perfectly complements the zucchini, well, by the way, you yourself will try and understand everything.

What we need:

• Zucchini - 1 piece;
• Vegetable oil - for frying;
• Wheat flour - 0.5 cups;
• Garlic - 4 cloves (for the sauce);
• Mayonnaise - 5 tablespoons;
• Salt and pepper to taste.

Cooking fried zucchini

One of the most important activities in cooking zucchini is his choice, and precisely the choice of the zucchini itself. Professional chefs start preparing a dish with a choice of products, and personally I believe that this is correct, since what products you use in your dish directly depends on the taste of the prepared dish. So what should be the zucchini, everything is quite simple here, it should not be too old, not very large.

Before cutting the zucchini, wash it thoroughly, cut off the tail and butt, and then use a knife to cut it into circles, about two millimeters each.

Now we take flour, pour it into a plate, and roll each piece of zucchini on both sides in flour.

We take a non-stick frying pan, pour in vegetable oil and heat it up well. Put the zucchini in a skillet in one layer, fry until golden brown on both sides.

Put the finished zucchini on a wide saucer.

Well, in principle, and everything, as you can see, is not much easier, absolutely everyone can cook fried zucchini.

Now let's quickly prepare the sauce itself, which we mentioned above.

We take four small cloves of garlic, peel them, crush with a garlic or pass through a press.

Add 5-6 tablespoons of mayonnaise, a little salt and pepper, mix it all well. That's all now and the garlic sauce is ready, everything is corny simple, but not corny tasty.

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

Ingredients:
Zucchini - 1 kilogram
Mayonnaise - 100 grams
Garlic - 4 prongs
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 from excess moisture and put them on a cutting board. Using a vegetable slicer, cut the zucchini into rings up to 7 millimeters thick.

We put the slices in layers in a deep bowl, while sprinkling them with salt to taste. We leave the zucchini in this form for 10 - 15 minutes, so that they are slightly saturated with salt.

While the zucchini is infused, pour 100 grams of sifted into a deep plate wheat flour... After the required time has elapsed, turn on the stove to the middle level and put a frying pan with 20-30 milliliters of vegetable oil on it. Dip the first batch of zucchini rings in flour and gently dip them into the heated fat.

Fry zucchini on both sides until golden brown - Brown color... Periodically turn them over 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, put them on a paper kitchen towel and let the paper absorb the excess fat.

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

While the fried zucchini is cooling down, proceed to the preparation of the garlic sauce. First, peel 4 garlic cloves and squeeze them through the garlic press into a deep plate. Then we rinse the dill greens under a stream of cold running water, shake the bunch over the sink from excess water, put on a cutting board, finely chop and send the slices to a plate with garlic. Pour in 100 milliliters of mayonnaise there and mix the sauce with a tablespoon until smooth.

Now we take 1 zucchini ring, put about half a teaspoon of garlic sauce on it and distribute the fragrant mass on one side of the zucchini. In the same way, grease the rest of the zucchini with sauce and put them on a large flat plate or in a salad bowl with columns or in an artistic mess. We leave the zucchini in this form for 10 - 15 minutes so that they are saturated with spicy mayonnaise, the aroma of herbs and then serve.

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

step by step recipe with photo

Zucchini is a fairly easy vegetable to prepare. It is stewed quickly, becoming juicy and soft, and also fried quickly. To make it work tasty dish, you can roll the zucchini in a special batter when frying, or you can roll it in flour, so to speak, both simply and on a budget. And for additional taste, we will make sour cream-garlic sauce, it will add spice and piquancy to the fried zucchini.

Ingredients

• 1 medium courgette
• 1/3 cup flour
• refined sunflower oil for frying

For the sauce:

• 3 tbsp. l. sour cream
• 3-4 cloves of garlic (if you like it sharper, take more)

Preparation

1. To prepare this dish, it is better to choose young zucchini, they still have a very milky skin and small seeds that you can eat. But ripe vegetables are fine too.

We eat zucchini and peel off the peel. We cut it into small rings about 1 cm thick.

2. If you do not eat seeds, now is the time to remove them, although this is not necessary. Salt the zucchini and mix the pieces.

We put a frying pan on the fire with sunflower oil warm up. While it is warming up, pour the flour into a comfortable deep bowl. Thoroughly roll each ring in flour and transfer to hot oil.

3. Fry the zucchini without a lid over high heat. This will allow it to grab quickly and become crispy. Then we turn the pieces over, reduce the heat and extinguish for 3-4 minutes under the lid. Important: do not overdo it, otherwise the rings will turn into porridge. As soon as the pulp has become soft, increase the strength of the fire and fry the zucchini until golden brown.

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

This recipe for fried zucchini in batter is very simple! It is especially delicious 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.;
• spicy 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 breakfast and dinner, healthy and more dietary than croutons, because the calorie content of zucchini tends to zero). Eat less starchy foods, get the fiber you need, and diversify your menu.

Any varieties are suitable for zucchini in batter, detailed description recipe with a photo will accompany you step by step until an undoubtedly excellent result.

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

For the "sauce":

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

Young zucchini need not be peeled, it can only be washed, cut into thin slices - the thinner, the tastier.

Sprinkle with salt and leave to salt for a while. In the meantime, let's prepare the batter. Season the eggs with salt, pepper, add flour and beat with a whisk or mixer until homogeneous mass... Mix finely grated garlic into the batter.

Dip the zucchini circles in the batter and put them in a pan in well-heated oil so that the batter immediately grabs and does not spread. When the batter is on one side, it will be fried until golden crust, turn over, cover and fry until tender.

We 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, delicious in both cases.

Zucchini in batter in a pan with garlic can be an independent dish, and garnish for meat. If you hate mayonnaise, it's also delicious with sour cream. Chopped herbs and garlic can be added to sour cream.

Delicious fried zucchini in batter are ready!

Recipe 3: fried zucchini with garlic, tomatoes and mayonnaise

A very tasty and at the same time easy to prepare dish is served on the table as a snack. There is nothing easier than frying zucchini wheels until an appetizing golden crust, apply on them aromatic sauce from mayonnaise and garlic, put a tomato on top, garnish with herbs and insert 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 tablespoons l 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, approximately 0.5-1 cm thick.

Thinly cut the clean tomatoes in circles in the direction of the cross.

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

Lightly salt the flour. Each wheel must be dipped in flour and put into a frying pan in heated oil.

Fry for a few minutes until a delicious golden crust is obtained, turn over, fry again until crisp.

Arrange the finished zucchini wheels on a platter or tray, top with mayonnaise sauce.

On each wheel of zucchini with mayonnaise, put a circle of tomato, secure with a toothpick.

Delicious fried zucchini with tomatoes and garlic are ready. Bon Appetit!

Recipe 4: pan-fried zucchini 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.

Season the vegetable with salt and pepper to your liking.

Then roll all the squash slices in flour and place them in a preheated skillet.

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

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

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

Now place the fried courgettes on a flat dish and brush them with the garlic and mayonnaise sauce. Do this whole process with all the zucchini, let them stand a little, and then you can serve the fried zucchini with garlic to the table.

Recipe 5, simple: zucchini, delicious and fast fried

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

This appetizer is great, both hot, warm and cold. Therefore, you should not worry that it will cool down quickly, perhaps this way 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 well, otherwise, during frying, when water and hot oil are combined, there will be splashes that will stain the work surface. After that, cut the vegetables into rings 6-8 mm thick. Although, as I wrote above, you can cut them both thinner and thicker. Depending on the desired result.

Heat a frying pan with oil and put the zucchini on fried. Season them with salt, optionally ground pepper, and fry over medium heat for 5-7 minutes until they have a characteristic golden crust.

After the courgette, turn over and fry until golden.

Place the finished product on a serving plate.

Peel the garlic and pass through a press. Vary its amount yourself. Love more hot snacks put more of it, less - refrain from large portions.

For every ring fried vegetable squeeze out a drop of mayonnaise. But here, too, you have the right to determine its amount, or you can completely exclude it from the list of ingredients.

The appetizer is ready to serve. To complement such a bouquet, giving a bright note of taste, you can put 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

We take zucchini, cut into thin circles 1.5-2 centimeters thick. Then we put them in 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 are soft with a golden crust.

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

Sprinkle each layer with spices and garlic. We serve the finished zucchini to the table. Bon Appetit!

Recipe 7: pan-fried zucchini with garlic

Cooking fried zucchini with mayonnaise and garlic. They turn out to be ruddy, with a crispy crust, tender and juicy center, and what an aroma!

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 dense peel from them, remove the seeds along with the fibrous inner part, and then cut the pulp into rings, half rings or not thick random pieces.

• zucchini - 2 pieces
• vegetable oil - 150 ml
• mayonnaise - 3 tablespoons
• wheat flour - 50 gr
• garlic - 2 cloves
• dill - 3 branches
• salt - 0.5 tsp
• black pepper - 1 pinch

First of all, we will prepare the zucchini (I have 2 fruits, 350 grams each) - they need to be salted and due to this, remove excess moisture. We wash the fruits, dry them, cut off the tips on both sides. We cut the zucchini into circles, about 1-1.5 centimeters thick.

Put the vegetable pieces in a bowl, salt (I use 0.5 teaspoon). Leave the zucchini to salt for 15 minutes at room temperature... I advise you to keep old zucchini for about half an hour.

During this time we will prepare garlic mayonnaise: just peel a couple of medium garlic cloves and pass them through a garlic press (you can grind 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 lie down, they will let out a pretty decent amount of juice - pour it out.

For frying, we 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 the flour-breaded zucchini in hot oil and fry over medium-high heat until the underside is browned.

When the underside of the zucchini becomes a pleasant golden color, gently turn them over and fry in oil further. Personally, during the frying process, I turn the round pieces several times so that they are evenly covered golden brown and did not burn out.

Put the finished fried zucchini on a flat dish, which I advise you to cover with paper napkins (they will absorb excess oil). Fry the rest of the vegetables breaded in flour in the same way.

We decorate with sprigs of fresh herbs - I like dill more.

We serve tender, ruddy and very fragrant fried zucchini with garlic and warm mayonnaise. By the way, they are good in cold form, only 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 a photo)

The convenience of this recipe is that you don't have to accurately weigh the zucchini. You can fry a large bowl of slices, and put anything 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 can of 0.5 l:

• about 800 g of courgettes (that is, 1 or 1.5 large vegetables),
• 0.5 large heads of garlic,
• a few sprigs of fresh dill, cilantro or parsley,
• 2 incomplete tablespoons of vinegar (6%),
• 2 tablespoons vegetable oil + cooking oil,
• 0.5 teaspoon salt
• some flour.

Cut the washed zucchini into slices. Not too thin, so as not to fall apart in the jar, but not thicker than a centimeter. It is better to take zucchini with a margin: let the extra ones remain (they can be set aside for the family for dinner), than not enough.

Put all the pieces in a bowl and add salt.

Having slightly rolled each piece in flour (after that, shake it off so that it does not crumble in the pan and does not burn there), fry each piece of zucchini in vegetable oil until soft.

Put the prepared zucchini in a bowl and let cool.

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

Pour vinegar and oil (2 tablespoons each) at the bottom of a sterile jar, put all the herbs, as well as part of the garlic.

Place the zucchini in a prepared (scalded with boiling water) jar more tightly, shifting them with the rest of the garlic. The oil level should rise in this case. If you have laid out all the zucchini and even tamped them, and the oil is still holding somewhere in the middle of the jar, you can pour in another spoon on top.

Cover the jar with a sterile lid, put it in a pot of water so that the water reaches the "shoulders" of the jar (it is better to put a handkerchief or a piece of gauze on the bottom). Light the stove, bring the water to a boil, lower the heat to medium-low, and with a moderate boil of water, sterilize the jar for 20 to 30 minutes.

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

Recipe 9: fried zucchini with minced meat in a pan

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

First, let's prepare chopped meat, even if we take a purchased one, then it needs to be ground again in a meat grinder, adding finely chopped onions and a slice soaked in milk or water white bread... Next, add salt and spices at your discretion and give the minced meat a little rest.

Next, we rinse 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 with a knife or spoon.

Now we make small balls from minced meat and insert them into the hole of the zucchini. Press down a little with your hands, shaping the product.

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

Put our zucchini on a frying pan preheated with oil.

And fry on both sides over low heat, so that both meat and vegetables are fried.