The zucchini in cheese batter

40 min.


  • zucchini – 600 – 700 gr.
  • kefir – 150 gr.
  • egg – 1 PC.
  • flour – 3 to 4 tbsp (70 g. )
  • cheese – 50 gr.
  • salt
  • ground black pepper
  • dried ground garlic – 1 tsp
  • sunflower oil for frying

Step-by-step recipe

Of course it is better to use young zucchini.

Instead of yogurt you can take any other milk product.

Cut zucchini slices or sticks as you like, of a thickness not exceeding 4 to 5 mm.

A little add salt them and leave, so they let the juice.

Meanwhile, let’s batter.

To do this in a bowl pour the yogurt, add the egg, add salt and ground black pepper to taste.

For the batter I prefer to use dried garlic, so added a little dried garlic.

Mix all until smooth.

Add flour and stir until smooth.

The dough should be as for pancakes.

Cheese RUB on a small grater and pour in the batter.

Finally mix everything.

Pour excess juice from zucchini, and you can start to fry them.

Fry the zucchini on a sufficient number of well-heated vegetable oil, pre-dip each slice of zucchini in the batter.

Fry the zucchini on both sides until Golden brown.

It takes 3 to 4 minutes.

Ready zucchini in batter with cheese spread on paper towel to rid of excess oil.

But I want to note that the oil from the pan they strongly do not pull.

And here’s a delicious, crunchy appetizer of zucchini we have.

Zucchini this recipe is good both hot and cold.

They are delicious by themselves, do not require any additional sauces.

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