Cheesy Fried Zucchini Bites

Juicy young zucchini in a crispy cheese crust. This dish is difficult to classify as dietary. It is created for gastronomic pleasure. If you love zucchini, try this recipe. Zucchini in crispy cheese batter will definitely not leave you indifferent.
cook time: 40 min
Liam Carson
Cheesy Fried Zucchini Bites

Nutrition Facts (per serving)

188
Calories
14g
Fat
10g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Wheat flour (Focus on batter consistency) 7 tbsp
Hard cheese 100 g
Sunflower oil (Or even more. For roasting) 100 ml
Young zucchini 500 g
Kefir 150 ml
Garlic powder to taste

Recipe instructions

Step 1

Step 1
How to make zucchini in batter with cheese in a frying pan? To prepare the batter, pour kefir into a deep bowl. Kefir can be of any fat content, but the taste and thickness of the batter will depend on this. I have 3.2%. Add dried garlic (it definitely won’t burn in the pan, unlike fresh), salt and hot ground pepper.

Step 2

Step 2
Grate the cheese on a fine grater. The cheese for this batter needs to have a sharp, pronounced taste, since the taste of the finished dish will mainly depend on the batter. Mix the batter.

Step 3

Step 3
Add most of the whole wheat flour to the bowl. Stir and evaluate the consistency of the batter. It should be thick, but not steep. Leave the rest of the flour aside for now to adjust the thickness of the batter later.

Step 4

Step 4
Wash young zucchini under running water. Cut off the ends on both sides and cut the vegetables into circles. The thickness of the slices will depend on the degree of doneness of the zucchini you want to get: crispy or completely soft. I chose about a centimeter thick and my zucchini was crispy inside. Accordingly, for almost one hundred percent softness, you should choose a thickness of about half a centimeter.

Step 5

Step 5
Using a fork, dip the first round of zucchini into the batter. It seemed to me that my batter was too liquid, so I added more flour. Everything will depend on the gluten properties of the individual flour. Focus on the consistency of the batter. It should be good and in sufficient quantity! stick to the zucchini, otherwise whatʼs the point?

Step 6

Step 6
Heat a non-stick frying pan over medium heat. Pour in sunflower oil and process it. Whatever one may say, there should be enough oil; it will determine whether you get a crispy cheese crust or whether the zucchini sticks to the bottom. I poured about 3 mm. oils for each batch. Fry the first training zucchini circles over medium heat for a minute until golden brown.

Step 7

Step 7
Then fry the zucchini on the other side for another minute and a half until done. How to choose a frying pan and oil for frying, read articles on these topics. Links are at the end of this recipe.

Step 8

Step 8
To remove excess oil, place the finished zucchini in cheese batter on paper towels in one layer so that the crust does not become soggy. Fry all the zucchini in the same way.

Additional rubrics

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