Zucchini like fried potatoes

[Bon Appetit!]

Zucchini like fried potatoes

Category: Vegetable and fruit dishes

Ingredients
zucchini	on demand
vegetable oil or pork fat for frying	Little
salt pepper	taste
garlic	optional
greens	taste

Cooking method

• If you have zucchini, namely old, good zucchini, with a thick, tough skin, then I suggest preparing them this way. Delicate zucchini won't turn out like that.
• We clean the zucchini from the rind and core. I remove the inner, fibrous part (such threads) without much enthusiasm. I love the taste after searing.
• So, we peeled the zucchini and we need to cut them. The pieces should be about a centimeter thick.
• Pour oil into a frying pan, if you are not vegetarians or do not fast, then I advise pork fat, or even fry pieces of fresh lard before melting the fat and, in the future, there will be zucchini with cracklings. But I was already distracted.
• We turn on the heating and, when the oil has warmed up well, pour our zucchini and do not touch it until a golden crust forms on the bottom. Mix, leave again until a crust forms. While the process is going on, clean the garlic and chop it finely. If anything, I like to cut the plates and catch, then, those that had the imprudence to fry. I like.
• When you see that the crust has formed on the other surface, add garlic, add salt, keep on fire for 1 minute and turn it off. We cover with a lid and let it go for another minute.
• Remove the cover. We begin to set the table. During this time, the zucchini will reach a little more, but will not become too soft. Sprinkle with herbs and serve.
• An excellent substitute for those who, for one reason or another, avoid potatoes.
• They are also good cold, but I like freshly cooked ones the most.
• Salt, be sure at the end, so that the zucchini do not give juice and do not soften and retain their shape.
• Bon Appetit!
• Cook, for your loved ones, with love and pleasure

The dish is designed for

according to the need and availability of products

Time for preparing:

15-20 minutes

Cooking program:

frying

Note

Delicate, crispy crust and juicy flesh inside ... I really like it, I hope you like it too.

[Giraffe]

Giraffe, great, I just have a balcony floor of such zucchini and I don't know what to do with them

But I don't have it anymore ...

Mmm !!! Here's the same option for a vegetable marrow, which gets confused underfoot))
Tanya, thanks !!!

For me, this year, nothing is confused. There has never been such a crop failure. And on all fronts at once.

I didn't have zucchini at all. Good people give it away. Moreover, such sirlooms are huge. Here's how to fry potatoes for them))

[Natasha]

Successful hunting cooking Kaa Natasha

Successful hunting Kaa

Uh-huh, Tan. As I cook, I will unsubscribe my cheat))))

The recipe is not confusing tomorrow I will make

Do-do. Your squash is perfect for this.

Tanya, today I have fried zucchini. Salted with Adyghe salt, at the very end, turned it off and left it under the lid to sweat. It turned out not at all wet. Ruddy, and really, like potatoes. On a bite - aldente. I didn't expect it to be so great. And the husband was moaning, it would be better to breaded in flour and fried in whole layers (circles, semicircles)
When I tasted these ready-made ones, I said that it was really tasty.
There are still zucchini in the basement, I will fry like this. The main thing is not red tape.
Yes ... fried on pork lard.

There is a song on the lard.

There is a song on the lard.