Fried zucchini is a favorite dish for many. But sometimes the cooking process is tiring, and the result, alas, is not quite what you want..
Expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova offers a new frying method that you might like..
Its main feature is the result. The zucchini turns out tender, juicy, a little crispy and dense.
In addition, they are not overcooked, and do not absorb oil.
So, we peel the zucchini and put it in a bowl, where we pour a liter of water and add a teaspoon of vinegar, a teaspoon of salt, a pinch of sugar.
Then we cover a wide dish (you can use a baking sheet or tray) with paper napkins and put the zucchini in.
Leave everything like this for two or three minutes, then turn it over so that the napkin absorbs the moisture from the other side. We wait another five to seven minutes.
This way the density will be preserved while the excess liquid will disappear.
This means that the zucchini will not give off juice in the frying pan, lose density and light crunch, will not stick and burn, and will not absorb a lot of oil.
In addition, the breading will not get soggy. The zucchini will not darken, on the contrary, it will become ruddy, juicy, tender.
As for the breading, in this case you will need the appropriate breadcrumbs, flour and an egg mixed with water (a couple of spoons).
Proportion: for 100 grams of breadcrumbs – one tablespoon of flour. Add (to taste) a little grated cheese.
Fried zucchini is a favorite dish for many. But sometimes the cooking process is tiring, and the result, alas, is not quite what you want..
Expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova offers a new frying method that you might like..
Its main feature is the result. The zucchini turns out tender, juicy, a little crispy and dense.
In addition, they are not overcooked, and do not absorb oil.
So, we peel the zucchini and put it in a bowl, where we pour a liter of water and add a teaspoon of vinegar, a teaspoon of salt, a pinch of sugar.
Then we cover a wide dish (you can use a baking sheet or tray) with paper napkins and put the zucchini in.
Leave everything like this for two or three minutes, then turn it over so that the napkin absorbs the moisture from the other side. We wait another five to seven minutes.
This way the density will be preserved while the excess liquid will disappear.
This means that the zucchini will not give off juice in the frying pan, lose density and light crunch, will not stick and burn, and will not absorb a lot of oil.
In addition, the breading will not get soggy. The zucchini will not darken, on the contrary, it will become ruddy, juicy, tender.
As for the breading, in this case you will need the appropriate breadcrumbs, flour and an egg mixed with water (a couple of spoons).
Proportion: for 100 grams of breadcrumbs – one tablespoon of flour
Fried zucchini is a favorite dish for many. But sometimes the cooking process is tiring, and the result, alas, is not quite what you want..
Expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova offers a new frying method that you might like..
Its main feature is the result. The zucchini turns out tender, juicy, a little crispy and dense.
In addition, they are not overcooked, and do not absorb oil.
So, we peel the zucchini and put it in a bowl, where we pour a liter of water and add a teaspoon of vinegar, a teaspoon of salt, a pinch of sugar.
Then we cover a wide dish (you can use a baking sheet or tray) with paper napkins and put the zucchini in.
Leave everything like this for two or three minutes, then turn it over so that the napkin absorbs the moisture from the other side. We wait another five to seven minutes.
This way the density will be preserved while the excess liquid will disappear.
This means that the zucchini will not give off juice in the frying pan, lose density and light crunch, will not stick and burn, and will not absorb a lot of oil.
In addition, the breading will not get soggy. The zucchini will not darken, on the contrary, it will become ruddy, juicy, tender.
As for the breading, in this case you will need the appropriate breadcrumbs, flour and an egg mixed with water (a couple of spoons).
Fried zucchini is a favorite dish for many.But sometimes the cooking process is tiring, and the end result, alas, is not quite what you wanted.
Expert of the BelNovosti online publication, cook Yulia Arkhipova, offers a new frying method that you may also like..
Its main feature is the result.The zucchini turns out tender, juicy, slightly crispy and plump.
In addition, they are not overcooked and do not absorb oil.
So, we peel the zucchini and put it in a bowl, where we pour a liter of water and add a teaspoon of vinegar, a teaspoon of salt, and a pinch of sugar.
Next, cover a wide dish (you can use a baking sheet or tray) with paper napkins and lay out the zucchini.
Let»s leave everything like that for two or three minutes, then turn it over so that the napkin absorbs the moisture on the other side.We wait another five to seven minutes.
This way the density will be preserved while the excess liquid will disappear.
This means that the zucchini will not give off juice in the frying pan, lose density and light crunch, will not stick and burn, and will not absorb a lot of oil.
In addition, the breading will not get soggy. The zucchini will not darken, on the contrary, it will become ruddy, juicy, tender.
As for the breading, in this case you will need the appropriate breadcrumbs, flour and an egg mixed with water (a couple of spoons).
Proportion: for 100 grams of breadcrumbs – one tablespoon of flour. Add (to taste) a little grated cheese.
After the zucchini ring, dip it in the breading, then in the egg, and then back in the breading.
Well, the final stage is the usual frying process.
