Pan fried zucchini slices, one of the easiest and most delicious ways of enjoying zucchini in summer.
This recipe for fried zucchini slices is probably the most common way of enjoying zucchini in Romania. Lightly battered zucchini slices shallow-fried in the pan, so good you will not be able to stop eating them!
PAN FRIED ZUCCHINI
This is a repost from July 2017.
I could not call this a recipe that it is only typical for the South of Romania – Oltenia, which is the focus point for this two weeks’ series, but I chose to feature it here because for some reason I always relate those Romanian yellow-greenish zucchini with the South of the country and from what I have noticed lately, while searching for ideas for this series, the people of Oltenia do seem to eat more zucchini than the rest of the country.
And if you like, here are two more of my favorite Romanian recipes, typical for the South of the country: Turkey Meatball Vegetable Soup and Leek and Black Olive Stew. Amazing recipes, you should definitely try them!
This fried zucchini recipe is something my grandmother used to make at least 2 or 3 times every summer. It is quick, it only needs four ingredients and it is a very cheap recipe, if the zucchini are in season this will probably not cost you more than 1 or 2 Euros for the whole batch.
And even kids, who would normally not want to have anything to do with zucchini, will enjoy eating these tender battered zucchini slices.
INGREDIENTS FOR THE PAN FRIED ZUCCHINI
- Use either regular Italian style zucchini – the green ones or yellow zucchini of small/medium size. Very large zucchini are not suitable for this recipe as they have too many seeds in the middle. The seeds are too soft and mushy, not very nice to eat.
- Batter the zucchini slices first in flour and drag them through the beaten eggs before giving them to the frying pan.
- My grandmother used to take lard for frying the zucchini slices. But you can use oil instead.
Lard is starting to regain its reputation again, which is a good thing if you ask me.
I am glad that people are finally starting to realize that what makes us ill is not the natural fat, which we have been consuming for thousands of years, but the processed, unnatural things like shortening and margarine, which have been pushed so high only in order to get a small amount of people a very large amount of money at the cost of millions of people’s health and eventually lives. It might sound a bit radical, but I truly believe it!
HOW TO MAKE FRIED ZUCCHINI?
The recipe for pan fried zucchini could not be any easier.
- Slice the zucchini in slices about ½ cm/ 0.2 inches thick. My grandmother used to thinly peel the zucchini. I am not sure if that was necessary because the typical Romanian zucchini have a tougher skin, however, I never peel them when using the regular green or Italian zucchini I buy in Germany, I find their skin pretty soft and it never bothered me in any kind of dish. So it is up to you, if you peel your zucchini or not.
- Give the flour onto a large plate.
- Beat the eggs in a shallow bowl.
- Drag the slices through flour first. Pat the slices with your hands to remove the excess flour. Some people also like to drag the zucchini slices through some dried breadcrumbs as well. You could do that as well, the zucchini will be a bit crunchier then, but I don’t do it because my grandma never did and I like the soft, eggy consistency of the fried zucchini.
- Drag the zucchini slices through the beaten egg.
- Heat the lard or oil in a large skillet or non-stick pan and fry the battered zucchini slices for 2-3 minutes on each side or until golden brown on both sides.
- Use a non-stick or cast-iron skillet to fry the zucchini, this way you can reduce the amount of fat needed for the frying. Only add more lard or oil between the batches, if necessary, and leave the fried zucchini on kitchen towels while you fry the next batch. This way some of the excess fat will be absorbed.
- Only sprinkle the fried zucchin with salt before serving.
HOW TO SERVE FRIED ZUCCHINI?
The Romanian pan fried zucchini can be served as a light summer meal with bread, tomatoes, garlic sauce and, if you like, some crumbled feta on top. I like them both hot or cold.
When cold I use them to make sandwiches for my husband’s work lunch the next day, for instance.
Spread some cream cheese, mayonnaise, hummus or chili sauce on a slice of bread, add the fried zucchini slices, sprinkle with salt and top with a slice of cheese, either feta, Gouda or cheddar. Leave it as an open sandwich or place another slice of bread on top. Absolutely delicious!
- 2 medium zucchini
- 2 tablespoons all-purpose flour
- 2 eggs
- lard for frying (See note)
- sea salt
- Slice the zucchini into ½ cm/ 0.2 inch thick slices.
- Place the flour onto a large plate. Beat the eggs into a shallow bowl.
- Drag the zucchini slices through the flour and pat the slices with your hands to remove the excess flour.
- Heat 1 tablespoon lard or 2 tablespoons oil in a non-stick or cast iron pan. The fat should be enough to cover the bottom of the pan in a thin layer.
- Drag each zucchini slice through the beaten eggs and fry them for about 2 to 3 minutes on each side until golden brown on both sides. Remove from the pan and fry the next batch adding more fat if necessary.
- Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
- Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese and bread. Or cold in sandwiches.
You can also fry the zucchini in vegetable oil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 186 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 93mg Sodium: 171mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 5g