Fried zuchini in oil
Fried Zucchini in Oil Recipe from Romania - Vegetarian Food
Vegetarian dietIntroduction
Fried zucchini in oil is a simple and delicious dish that can be enjoyed as a snack or side dish. The crispy texture of the fried zucchini pairs perfectly with the tangy lemon juice and salt, creating a flavorful combination.
History
Fried zucchini in oil is a popular dish in Mediterranean cuisine, where zucchini is a commonly used vegetable. The recipe has been passed down through generations, with each family adding their own twist to the dish.
Ingredients
How to prepare
- Peel the zucchini and cut it into thin slices.
- Dry each slice with a cloth, coat them with flour, and fry them in oil.
- Once all the slices are fried, arrange them on a plate and drizzle lemon juice or a little vinegar and salt over them. Serve them hot or cold.
Variations
- Add some garlic powder or paprika to the flour mixture for extra flavor.
- Sprinkle some grated Parmesan cheese over the fried zucchini slices before serving.
Cooking Tips & Tricks
Make sure to dry the zucchini slices thoroughly before coating them with flour to ensure they get crispy when fried.
- Use a non-stick pan and heat the oil to the right temperature before frying the zucchini slices to prevent them from sticking to the pan.
- Do not overcrowd the pan when frying the zucchini slices, as this can lower the oil temperature and result in soggy zucchini.
Serving Suggestions
Fried zucchini in oil can be served as a side dish with grilled meats or as a snack with a dipping sauce.
Cooking Techniques
Frying
Ingredient Substitutions
You can use cornstarch or breadcrumbs instead of flour to coat the zucchini slices.
- Olive oil can be used instead of vegetable oil for a richer flavor.
Make Ahead Tips
You can prepare the zucchini slices ahead of time and fry them just before serving to ensure they are crispy.
Presentation Ideas
Arrange the fried zucchini slices on a platter and garnish with fresh herbs or lemon wedges for a beautiful presentation.
Pairing Recommendations
Fried zucchini in oil pairs well with grilled chicken, lamb, or fish dishes.
Storage and Reheating Instructions
Store any leftover fried zucchini in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or toaster oven to maintain crispiness.
Nutrition Information
Calories per serving
Each serving of fried zucchini in oil contains approximately 180 calories.
Carbohydrates
Each serving of fried zucchini in oil contains approximately 10 grams of carbohydrates.
Fats
Each serving of fried zucchini in oil contains approximately 15 grams of fats.
Proteins
Each serving of fried zucchini in oil contains approximately 2 grams of proteins.
Vitamins and minerals
Zucchini is a good source of vitamins A and C, as well as potassium and magnesium.
Alergens
This recipe contains gluten from the flour used to coat the zucchini slices.
Summary
Fried zucchini in oil is a moderate source of carbohydrates and fats, with a good amount of vitamins and minerals.
Summary
Fried zucchini in oil is a delicious and easy-to-make dish that is perfect for a quick snack or side dish. The crispy texture of the fried zucchini pairs well with the tangy lemon juice and salt, creating a flavorful combination that is sure to please your taste buds.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. It was a simple yet enticing dish - fried zucchini in oil. I had heard of zucchini before, but I had never tried it in this way. The recipe came to me from a dear friend who had learned it from her Italian grandmother. She raved about how delicious and addictive it was, and I knew I had to give it a try.
My friend graciously shared the recipe with me, explaining each step in detail. She told me that the key to making perfect fried zucchini lies in the preparation. The zucchini must be sliced thin and evenly, then coated in a mixture of flour, salt, and pepper before being fried to a golden crisp in hot oil.
I was eager to try my hand at making this dish, so I gathered the ingredients and got to work. As I sliced the zucchini into thin rounds, I couldn't help but feel a sense of satisfaction. There was something meditative about the rhythm of slicing, and I found myself lost in the task.
Next, I prepared the flour mixture, adding a generous pinch of salt and pepper for flavor. I coated each zucchini slice in the flour mixture, ensuring that they were evenly coated on all sides. The smell of the seasoned flour filled the air, making my mouth water in anticipation.
Finally, it was time to fry the zucchini. I heated a generous amount of oil in a large skillet, waiting for it to reach the perfect temperature. When the oil was hot enough, I carefully added the zucchini slices, watching as they sizzled and browned in the hot oil.
As the zucchini cooked, a mouth-watering aroma filled my kitchen. The zucchini slices turned a beautiful golden brown, their edges crisp and delicious. I couldn't resist sneaking a taste, and I was immediately hooked. The zucchini was tender and flavorful, with a satisfying crunch from the crispy coating.
I couldn't believe how easy it was to make such a delicious dish. I knew that this recipe would become a staple in my cooking repertoire, and I couldn't wait to share it with my family and friends.
Over the years, I have made fried zucchini in oil countless times, each batch just as delicious as the last. I have experimented with different seasonings and coatings, but I always come back to the simple combination of flour, salt, and pepper. There is something timeless and comforting about this dish, and it never fails to bring a smile to my face.
I often think back to that first time I saw the recipe for fried zucchini in oil, and how it sparked a love affair with this humble vegetable. I am grateful to my friend for sharing her family recipe with me, and for introducing me to the joy of cooking with fresh, simple ingredients.
As I sit down to enjoy a plate of crispy fried zucchini, I can't help but feel a sense of pride and satisfaction. This dish may be simple, but it holds a special place in my heart. It is a reminder of the power of good food and good company, and the joy that can be found in a shared meal. And for that, I am forever grateful.