You will need
  • - small zucchini – 1 PC.
  • - chicken eggs – 2 PCs.
  • - olive or sunflower oil for frying zucchini
  • - flour – 2 tablespoons
  • - carbonated water – 2 tablespoons
  • - garlic – 2-3 medium cloves
  • - spices – to taste
  • For zucchini, baked in batter:
  • - wheat flour – 130 grams
  • - eggs – 5 pieces
  • - filtered water – 0.5 cups
  • - salt and spices
  • - sunflower oil – 2 tablespoons
To batter turned out airy and light, whip the eggs with two tablespoons of cold sparkling water, flour powdering there. Then add salt and spices.
To prepare the zucchini in the batter, you need to choose young vegetables with no rough thick skin. But if you still got zucchini already hardened, it does not matter – you should cut it out and remove the core with seeds. Then slice the vegetable mugs 5-7 mm, fine salt and leave to rest in bed for 20 minutes. Drain zucchini liberated juice.
Each slice is carefully dipped in batter, fry in oil until brown. Ready to make zucchini not so fat also possible – it is necessary to lay out the slices on a paper towel or napkins, they will absorb the excess oil. Prepared zucchini, spread on a large platter with layers, seasoned with garlic and dill.
For those people who can not tolerate fried and fatty foods, there is a lightweight version – the zucchini can not fry, and baked in batter. First you need to separate the whites from the yolks and beat them separately from each other. In the bowl with the yolks add the oil and warm water, mix thoroughly and season with salt.
Into the yolk mixture add the sifted flour, beat well and combine with proteins. The resulting batter to cool, roll it vegetables, chopped into slices. Zucchini tempura are cooked in pre-heated oven for about half an hour until soft.