They don't absorb oil and don't stick to the pan: here's how to fry zucchini - a new interesting method

Fried zucchini is a favorite dish for many. But sometimes the cooking process is tiring, and the result, alas, is not quite what you want.

Expert of the online publication BelNovosti, chef Yulia Arkhipova offers a new frying method that you might also like.

Its main feature is the result. The zucchini turns out tender, juicy, slightly crispy and dense.

In addition, they are not overcooked and do not absorb oil.

So, we clean the zucchini and put it in a bowl, where we pour in a liter of water and add a teaspoon of vinegar, a teaspoon of salt, and a pinch of sugar.

Next, line a wide dish (you can use a baking sheet or tray) with paper napkins and place the zucchini on it.

We leave everything like this for two or three minutes, then turn it over so that the napkin absorbs the moisture from the other side. We wait another five to seven minutes.

This will maintain the density while simultaneously removing excess liquid.

This means that the zucchini will not release juice in the frying pan, lose its density and light crunch, will not stick or burn, and will not absorb a lot of oil.

In addition, the breading will not get soggy. The zucchini will not darken, on the contrary, it will become ruddy, juicy, tender.

As for the breading, in this case you will need the appropriate breadcrumbs, flour and an egg mixed with water (a couple of spoons).

Proportion: for 100 grams of crackers - one tablespoon of flour. Add (to taste) a little grated cheese.

After the zucchini ring, dip it into the breading, then into the egg, and then into the breading again.

Well, the final stage is the usual frying process.