Batter-Fried Zucchini with Garlic (Pan-Fried)

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. You don't have to use only tender young zucchini — mature ones work for this appetizer too; just peel them and scoop out the seeds first.

2. Step 2:

   

   Wash the zucchini; if it's a mature one, peel it and remove the seedy core. Cut the flesh into thin rounds or half-moons — cutting them into half-moons lets you fit more into the skillet, so you can fry more per batch.

3. Step 3:

   

   Make the batter. Put the sour cream in a deep bowl — any fat content you like. If it's very thick, thin it with a little water. Crack in the egg. Add salt and ground black pepper, adjusting the amount to taste and keeping in mind the sauce you'll be serving the zucchini with.

4. Step 4:

   

   Add the garlic, either pressed or grated on a fine grater. Whisk everything together thoroughly with a whisk or mixer until the mixture is smooth and the egg white is fully blended in.

5. Step 5:

   

   Add the sifted wheat flour to the bowl and mix again so it doesn't clump, until the batter reaches the consistency of thick sour cream.

6. Step 6:

   

   Pour the vegetable oil into a skillet and heat it up. Dip the zucchini pieces into the bowl of batter.

7. Step 7:

   

   Lay them into the hot oil (it should be good and hot so the batter sets right onto the zucchini instead of spreading across the pan). Fry the zucchini over medium heat for 3–4 minutes per side, until golden brown.

8. Step 8:

   

   If you want the zucchini very soft inside, cover the pan with a lid for a couple of minutes after flipping to the second side. Frying without a lid, though, gives you a crispier batter. Transfer the battered zucchini to a plate lined with paper towels so the excess oil soaks in, then move them to a serving dish and bring to the table. Enjoy!