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