How to properly fry eggplants and zucchini so that they do not absorb oil: not all housewives know
During the season, many people like to treat themselves to wonderful dishes based on fried eggplants and zucchini.
Vegetables have a vibrant flavor that makes eating a very enjoyable experience.
These food products are also valued for their rich composition and ability to have a beneficial effect on the body. But these qualities are questionable due to one unpleasant moment: during heat treatment, vegetables absorb a huge amount of oil.
As a result, diet food turns into a real "calorie bomb".
How can the situation be corrected?
Zucchini do not require any special preparation - just wash them and peel them if necessary. Eggplants are first removed from the bitter taste using cold salted water.
After this, you can begin special preparation, which will be identical in both cases.
For frying, the eggplants and zucchini are chopped into beautiful circles of equal thickness. Then you need to use a trick.
First, the vegetables are processed with a small amount of flour. Then, in a separate bowl, beat 2-3 chicken eggs until smooth. Process the eggplants and zucchini with the egg mixture and boldly begin frying.
