Fried zucchini with walnuts

Category: Vegetable and fruit dishes
Fried zucchini with walnuts

Ingredients

Zucchini
lean mayonnaise
vegetable oil
flour
salt
garlic
walnuts

Cooking method

  • Wash young zucchini, cut into circles, roll the circles in flour, fry in vegetable oil until a good golden-brownish crust.
  • Pass the garlic through a press or grate.
  • Mix with mayonnaise.
  • Lay the fried zucchini pieces in layers on a dish, brush with mayonnaise.
  • Sprinkle each layer with coarsely ground walnuts. I like it better when the zucchini is infused.


Arka
Wow, what a beauty! Looks like cake
My hand actually reached out to look at this recipe for "cake"
GenyaF
And I always sprinkled the layers with greens, but I didn't think about nuts! I'm going to thaw the zucchini ...
Lana
celfh - Tanyusha!
Great dish! Another lean dish !!!
Ilona
Great! And fast and festive, uryatya !!!
celfh
Thank you girls!
I put nuts in patamushta, I need to somehow make up for the protein deficiency
Lana
celfh
Tanya, what kind of lean mayonnaise do you use?
celfh
Quote: Lana

celfh
Tanya, what kind of lean mayonnaise do you use?
Laska mayonnaise. Honestly, I used it for the first time in my life. The husband asked for a winter meat salad. I asked him to buy mayonnaise. As a result, he bought Laska, and when I asked him why he bought lean mayonnaise, he replied: well, he’s lean, so you’re eating salad too. I ask him, is it okay, that there is also language as a component of the salad? In short, they bought normal mayonnaise, but this one had to be attached somewhere. So I added it. In structure, it is completely different from ordinary mayonnaise. Dense, not smudged, neutral taste. In short, starch. But occasionally, in the post there is even nothing
sweetka
I mnu frozen zucchini. how are they thawed, eh?
celfh
Quote: sweetka

I mnu frozen zucchini. how are they thawed, eh?
The light, I think, is like everything else: in the refrigerator.
sweetka
Tanyusha, this year I froze zucchini and blue ones for the first time. but how to defrost them so that they do not turn into jelly, I have not yet researched the issue.
Lana
Quote: celfh

Laska mayonnaise. In structure, it is completely different from ordinary mayonnaise. Dense, not smudged, neutral taste. In short, starch. But occasionally, in the post there is even nothing
Thank you, Tanya.
I have a fast with a relaxation on dairy products, so I make my mayonnaise with milk, if necessary ...
celfh
Quote: sweetka

but how to defrost them so that they do not turn into jelly, I have not yet researched the issue.
Light, that's what I found
You can also defrost the eggplant safely in the refrigerator or at room temperature. Better yet, start cooking them without defrosting. It is not recommended to defrost eggplants in water - all the usefulness will simply "wash out".

Qween
Quote: sweetka

Tanyusha, this year I froze zucchini and blue ones for the first time. but how to defrost them so that they do not turn into jelly, I have not yet researched the issue.

Svetochka, I also freeze zucchini. I cook without defrosting. For example, in the fall I picked boats from zucchini, then I put minced meat directly into the frozen ones, pour gravy and carcass (it turns out just like from fresh zucchini).
If I fry, then I roll the frozen rings in flour, and then in an egg and immediately in a frying pan. If only roll in flour, then the top sticky crust is obtained when fried. The most successful option anyway turns out, if you cook without defrosting.

Such, as in Tanyusha in the photo, cannot be obtained from frozen zucchini. Such babies come from fresh Toko.

Maybe someone is defrosting vegetables somehow magically so that they come out exactly like fresh? I'll be looking out here, holding a medal for advice.
celfh
Quote: Qween

Such babies come from fresh Toko.
So I just bought them today, they are not expensive from us.
sweetka
Quote: celfh

So I just bought them today, they are not expensive from us.
bourgeois! and here we freeze like fools because it's cheaper!
celfh
Quote: sweetka

bourgeois! and here we freeze like fools because it's cheaper!
and we have nothing to freeze, because everything freezes out anyway, does not ripen and does not grow
GenyaF
Quote: Qween

If I fry, then I roll the frozen rings in flour, and then in an egg and immediately in a frying pan. If only roll in flour, then the top sticky crust is obtained when fried. The most successful option anyway turns out, if you cook without defrosting.
Such, as in Tanyusha in the photo, cannot be obtained from frozen zucchini. Such babies come from fresh Toko.
Gold words! : rose: I defrost it slightly so that the rings can be torn from each other, and then into flour and an egg. I'd rather have a new harvest, I want so fresh! And why is not fasting in the summer?
celfh
Quote: GenyaF

And why is not fasting in the summer?
Why not?
Petrov post - from June 11, 2012 to July 11, 2012.
Assumption Fast - from August 14, 2012 to August 27, 2012
GenyaF
Not-her, I only have enough for Great Lent ... And then - in the summer barbecues, crabs, rape, wine ... And all this with friends from the North ..
Irin1
Tatyana! Such a simple recipe, and it turned out so delicious! And my husband also really liked it, although he does not like zucchini. Thank you!
celfh
Irina, to your health!
Marika33
On Saturday there were guests with us, and since there is a fast, I made zucchini with nuts. Everyone really liked it, took the recipe on the menu. I already cooked for my husband and grandson, I also liked it, now I will cook zucchini like that more often.
celfh, thanks for the recipe!
My zucchini:
Fried zucchini with walnuts
celfh
Marina, it is very pleasant that you and your guests liked the zucchini. Health!
I also cook them periodically, sometimes instead of a side dish. I really liked adding cilantro, I take 1/1 with parsley
I'm also in the post and just really like these eggplants.
Eggplant stew
Marika33
Tatyana, I twisted the cilantro and dill, a little garlic. The parsley hasn't grown yet, for consumption. And I didn't have the sauce, I chopped the nuts into crumbs, it turned out to be a very elegant dish and delicious!
Thanks for the link, I cook eggplants this way, even in winter from dried eggplant, I really like it.

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