Sauce for fried zucchini without mayonnaise. Fried zucchini with garlic sauce
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 courgettes 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 on it. vegetable oil... 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 golden - Brown... 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 we transfer them to a large flat plate and cool until 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 cloves of garlic 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 with garlic sauce served 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!
Zucchini is prepared in a variety of ways. But the very first recipe that every housewife prepares is fried young zucchini with a thin and spicy garlic sauce. Step by step recipe with photo. Video recipe.
Summer is the generous season of the year that brings abundance fresh vegetables... Therefore, adherents healthy eating and all kinds of diets will be able to diversify their diet. I propose to replenish the menu with an interesting zucchini dish. Since zucchini itself is practically tasteless, while they have a phenomenal ability to absorb the flavor notes of all products, they are combined with a variety of ingredients. Cooking fried zucchini with garlic sauce. This is delicious treat eaten instantly, in a matter of minutes. Fragrant and ruddy rounds soaked in a delicate and spicy mixture will not leave anyone indifferent. Soft, juicy on the inside and golden crispy on the outside, fried zucchini will satisfy the most discerning palate.
To cook them, you need to choose the right vegetables. The best choice is small fruits no more than 20 cm long. Their flesh will be tender, the skin will be soft, and the seeds will be small. Otherwise, the skin will have to be cut and the seeds removed. You can cook zucchini not only in a pan, but also with equal success in a slow cooker. Another alternative is to bake the zucchini in the oven, putting them all at once on a baking sheet. This option is the most dietary, because when baking oil, a minimum amount is required. I do not recommend storing ready-made fried zucchini soaked in garlic sauce in the refrigerator. They will lose their taste, flow and look unappetizing. It is better to immediately cook as much as needed for one meal.
- Caloric content per 100 g - 235 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Cilantro - 6 branches
- Salt - 0.5 tsp or to taste
- Dill - 6 branches
- Garlic - 3 cloves
- Mayonnaise - 50 g
Step by step preparation of fried zucchini with garlic sauce, recipe with photo:
1. Wash the zucchini under running water and dry with a paper towel. Cut off the ends and cut the fruit into rings 5-7 mm thick.
2. Pour vegetable oil into a frying pan and heat well on the stove. Add the zucchini and fry them over medium heat for about 5 minutes until golden brown.
3. Flip over and season with salt. Fry vegetables until tender and golden brown.
4. While the zucchini is roasting, prepare the sauce. Pour mayonnaise into a small bowl.
5. Wash the dill, chop it finely and add to the mayonnaise.
6. Peel the garlic and pass through a press. Also add chopped cilantro. If you wish, you can add any spices, herbs and spices to taste.
7. Stir the sauce well so that all the herbs and spices are evenly distributed. Taste and add the desired spices as needed.
8. Place the fried courgettes on a serving platter.
9. On each zucchini ring, apply garlic sauce and immediately serve the appetizer to the table. You can eat fried zucchini with garlic sauce as independent dish with a slice of bread, so in the company of boiled young potatoes.
See also a video recipe on how to cook fried zucchini with garlic sauce.
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 courgettes 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 wheat flour into a deep plate. 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 carefully dip them into the heated fat.
Fry zucchini on both sides until golden brown. 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 cloves of garlic 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 with garlic sauce is served 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 for meat dishes, boiled rice, pasta or porridge made from any cereals, it all depends on your taste. Enjoy!
Step 1: prepare the zucchini.
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 courgettes 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.
Step 2: fry the zucchini.
While the zucchini is infused, pour 100 grams of sifted wheat flour into a deep plate. 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. 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.
Step 3: prepare the garlic sauce.
While the fried zucchini is cooling down, proceed to the preparation of the garlic sauce. First, peel 4 cloves of garlic 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.
Step 4: we bring the dish to full readiness.
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.
Step 5: Serve the fried zucchini with garlic sauce.
Fried zucchini with garlic sauce is served 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 for meat dishes, boiled rice, pasta or porridge made from any cereals, it all depends on your taste. Enjoy!
Bon Appetit!
If desired, you can add a pinch of black pepper or 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 whipped chicken egg, then doused in flour or bread crumbs and then fried.
Instead of mayonnaise, you can use homemade sour cream or cream.
The sauce can be served separately in a gravy boat.
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 January day, 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 don't rush into a 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 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.
