Crispy zucchini with sour cream and herb sauce
(0)
45 min
Under an hour
Sezamo
Dovleceii crocanți sunt alternativa perfectă și mai ușoară la cartofii prăjiți clasici. Acești „cartofi” din dovlecel, înveliți într-o crustă aurie și crocantă, se potrivesc de minune cu un sos răcoritor de smântână și ierburi aromatice proaspete. O gustare rapidă, sănătoasă și plină de savorare, ideală pentru orice moment al zilei!
Ingredients
Preparation method
Preparing the zucchini
Wash the zucchini, dry them well, and cut them into sticks about 6 cm long and 1 cm wide. Season them with some of the salt and let them sit for 20 minutes. Then, wipe off the water they released using paper kitchen towels.
In a saucepan or deep frying pan, heat a generous layer of oil to 180 °C. In a bowl, beat the eggs.
Dredge the zucchini sticks first in flour, then in the beaten eggs, and finally in breadcrumbs. Fry them immediately in the hot oil until golden brown. Remove them onto a plate lined with paper towels to absorb the excess grease.
Chef's tip
For an even crispier crust, make sure the zucchini are well dried with paper towels before dredging them in flour. The sour cream sauce is best if left to cool for at least 15 minutes before serving.
Nutritional values
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