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Fried zucchini in a pan with garlic

Pan-Fried Zucchini with Garlic

A tasty, quick dish with a beautiful presentation. Pan-fried zucchini with garlic can be done up nicely enough to serve at a special dinner. Take a look and see for yourself — the perfect appetizer in just minutes!

Maria

Recipe author

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Composition / ingredients

Servings:

Zucchini

Vegetable oil

Flour

Eggs (large)

Garlic powder (optional)

0.5

Flour (or 3)

Ground black pepper

Salt

Milk

Sour cream

Garlic

Dill (2-3 sprigs)

Mayonnaise

Ground black pepper (pinch)

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 52 % 12 g

Carbohydrates 35 % 8 g

148 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry zucchini with garlic? Start with the sauce, so it has time to sit and develop while the zucchini fries.
Step 2:

Wash, dry, and finely chop the dill.
Step 3:

In a bowl, combine the sour cream, mayonnaise, dill, garlic pressed through a garlic press, plus salt and pepper.
Step 4:

Mix everything well and let the sauce rest.
Step 5:

Now gather what you need for the battered zucchini. Regular pale-green zucchini, green summer squash, or yellow squash all work here. Just make sure they're not too big — you want them fresh, with thin skin and small seeds.
Step 6:

Wash the zucchini well. If the skin is young and tender, you can leave it on. Dry them, trim off the ends, and cut them lengthwise into sticks. Make the sticks short enough to fit in the pan and not too thick, so they fry through quickly and evenly.
Step 7:

Now make the batter. If you can see that one egg won't be enough, or the egg is small, use two. You can swap the garlic powder for 1 clove of fresh garlic pressed through a press, but fresh garlic tends to burn in the pan, so it's not the best choice. And if there's already enough garlic in the sauce, you can leave it out of the batter entirely.
Step 8:

In a bowl, whisk the egg with the milk.
Step 9:

Add the flour (I recommend sifting it to avoid lumps) and whisk until smooth. Stir in the garlic powder, salt, and pepper, and mix again. The batter should be semi-thick and pourable, about like pancake batter.
Step 10:

Dredge each zucchini stick in flour on all sides. Depending on the size of your zucchini, you may need a bit more flour. To speed things up, drop the zucchini into a bag, add the flour, tie it off, and shake well — the flour coats every piece evenly.
Step 11:

Then dip each stick into the batter, coating it all over.
Step 12:

Heat the vegetable oil in a skillet. Add the battered zucchini and fry on all sides over medium heat until golden brown.
Step 13:

Transfer the fried zucchini to paper towels to blot off the excess oil.
Step 14:

Serve the battered fried zucchini with the sour cream and garlic sauce. So good! Enjoy!

The idea of seasonal produce keeps fading — even in winter you can find fresh zucchini, eggplant, or strawberries at the store. So today, in the dead of winter, we're frying up young zucchini in batter and serving them with a sour cream and garlic sauce.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo — chili pepper, for one.
Use an oil with a high smoke point for frying. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.