Among summer vegetable dishes fried zucchini with garlic and mayonnaise are especially popular. Such a delicacy is prepared from medium-sized vegetables, as large fruits have a stiffer peel and large seeds.

Fried zucchini with garlic and mayonnaise in a pan

To fry zucchini for a family of four, you will need:

  • 2-3 fruits (750-850 g);
  • 1 head of garlic;
  • 1 cup wheat flour;
  • vegetable oil;
  • salt;
  • ground pepper;
  • greenery;
  • mayonnaise (better than home-made).

After preparing all the ingredients, you need:

  1. Wash the fruits, wipe with a clean towel or napkin, if necessary - cut the peel, cut into circles 10-15 mm wide. With a larger width, the vegetable will not be fried and will remain solid.
  2. Pour oil into a preheated pan so that it does not completely cover the circles.
  3. Roll the cut in flour, dip in oil.
  4. Fry the fruits until golden brown (1-2 minutes on each side).
  5. Prepare a dressing of mayonnaise, herbs, pepper, chopped garlic (the amount is chosen to taste) and salt. Raw fruits are not salted so that they do not let the juice prematurely.
  6. Fried, slightly cooled circles are laid out on a plate, coated with garlic-mayonnaise dressing and decorated with greens.

Diced vegetables are fried without flour for 5-7 minutes, stirring often. Grated cheese and fresh herbs are added to the finished dish.

Cooking in a slow cooker

Zucchini fried in a slow cooker is cut into thin slices and cooked with low-fat sour cream.

To prepare them, you will also need:

  • chicken eggs - 2 pcs.;
  • flour - 7 tablespoons;
  • frying oil;
  • garlic - 3 peeled cloves;
  • salt.

The main ingredient is cut into thin slices or circles.

Tasty recipe:zucchini in the oven recipes quickly and tasty

Next you need:

  1. Beat the eggs, add flour, salt, pepper to them.
  2. Turn on the slow cooker in the “Baking” mode, grease the bowl with oil.
  3. Zucchini dip in batter, put on a heated bowl.
  4. After 10 minutes, turn the cut to the other side, bake as much.
  5. Put the fried slices on a dish until cool.
  6. Grind garlic and herbs, mix them with sour cream.
  7. With the finished sour-garlic mixture, coat the top crust.

How to fry with tomatoes

There are several options for cooking zucchini with garlic and tomatoes, the last ingredient in the recipes can be used in the form of slices or gruel chopped in a blender. The easiest option is to decorate each fried zucchini with a circle of tomato.

Directly for frying zucchini with tomatoes you need:

  1. Prepare the tomatoes (wash, remove moisture with a napkin, peel, cut into cubes).
  2. Grind the slices in a blender until a homogeneous gruel is formed.
  3. Grind the garlic, crush the cloves so that the juice goes. Fry with spices in hot oil. Remove from the pan.
  4. Gently pour the pulp from the tomatoes into the pan, simmer for 2-3 minutes.
  5. Fry the main vegetable in the sauce.

You can also put slices of tomatoes and any hard and pre-grated cheese on the finished zucchini. The mass is laid on a baking sheet and for 3 minutes sent to the preheated oven.

Cooking in batter

To cook this vegetable in a batter "in a navy style" you will need:

  • minced meat - 400 g;
  • large onion - 1 pc.;
  • zucchini - 3 pcs.;
  • eggs - 2 pcs.;
  • garlic - 1 clove;
  • flour;
  • spice.

Step-by-step instruction:

  1. The fruits are washed, if necessary, the peel is removed, cut into strips.
  2. Zucchini sliced ​​dipped in beaten eggs and flour.
  3. Garlic is fried in oil for 30-40 seconds.
  4. Pour into a stewpan slicing in batter, fry until soft.
  5. In parallel, onions in a second pan are fried, chopped into small cubes. In the process of frying, it should become light golden, but not brown.
  6. Add minced meat to the onion. Fry for 3-5 minutes.
  7. Fries are mixed. The finished dish is decorated with greens and mayonnaise.

Read also:fried zucchini recipe

Cooking tips and tricks

To make the dish tasty, you need to take into account some rules for choosing and frying such a product.

  1. Zucchini, kuanda, zebra and other available varieties of this pumpkin variety are suitable for cooking in a pan.
  2. Large fruits are more suitable for stews and pancakes, as they have a soft, fleshy core. In order to make the fried pieces whole and not break up, choose a medium-sized product weighing no more than 350-400 g.
  3. Small and large fruits have stiff peel. It is removed with a knife or a peeler.
  4. Sliced ​​pieces are salted after cooking to preserve their juiciness.
  5. The speed of preparation depends on the variety and maturity of the vegetable: young fruits are fried for about one minute on each side, ripe and overripe - 2-3 minutes.
  6. For uniform frying, slices are spread in a pan in one layer. Similarly, in the case of baking fruits.

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