QiMeal
Cukinia Smażona
Cukinia Smażona · ready in 36 min · 4 servings · 255 kcal per serving · easy · 7 ingredients
A simple Polish summer side: tender young zucchini salted, dipped in egg with garlic and dill, dusted with flour, and fried until crisp and golden.
- Prep
- 22 min
- Cook
- 14 min
- Total
- 36 min
- Serves
- 4
- kcal
- 255
- Difficulty
- easy
Ingredients · 4 servings
- 800 gZucchini, sliced into 1 cm rounds
- 90 gWheat flour
- 2Egg, beaten
- 2 cloveGarlic, grated
- 10 gDill, chopped
- 8 gSalt
- 50 mlSunflower oil
Equipment
stovetop, knife, cutting board, mixing bowl, shallow bowl, frying pan, tongs, paper towel, colander, tray, fork, spatula
Instructions
- Mise En Place
Gather zucchini, flour, egg, garlic, dill, salt, and oil; set out a knife, board, bowls, pan, tongs, and paper towels. · 5 min
What to look for: All ingredients measured and tools ready on the work surface.
- Salt Zucchini
Slice unpeeled young zucchini into 1 cm rounds, sprinkle evenly with salt, and rest in a colander for 10 minutes. · 12 min
What to look for: Zucchini rounds look glossy and begin to release small droplets.
- Dry Slices
Pat each zucchini round dry with paper towels, removing surface moisture so the coating clings and fries crisp. · 3 min
What to look for: The slices feel dry on the surface, with no visible wet patches.
- Beat Egg
Beat egg with grated garlic and chopped dill until loose and fragrant; place wheat flour in a separate shallow bowl. · 4 min
What to look for: The egg mixture is speckled green with dill and evenly mixed with garlic.
- Coat Rounds
Dip each dry zucchini round in the egg mixture, let excess drip off, then coat both sides lightly in wheat flour. · 8 min
What to look for: Each round has a thin, even flour layer with no thick clumps.
- Fry Golden
Heat sunflower oil in a frying pan over medium-high heat, add zucchini in 1 layer, and fry about 3 minutes per side. · 12 min
What to look for: The coating turns golden brown and the edges look crisp.
- Drain Zucchini
Transfer fried zucchini to paper towels in a single layer, letting excess oil drain while the crust stays crisp. · 2 min
What to look for: The paper towel shows small oil spots and the zucchini remains golden.
- Serve Hot
Serve the zucchini hot while the outside is crisp and the tender center carries the garlic and dill aroma. · 1 min
What to look for: The rounds are stacked lightly, still steaming, with a crisp golden coating.
Nutrition (per serving)
| kcal | 255 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 24 g |
| of which sugars | 5 g |
| Fat | 15 g |
| of which saturated | 2 g |
| Fibre | 3 g |
| Sodium | 841 mg |
Nutri-ScoreB
Allergens
Contains: gluten, eggs
Ingredient substitutions
Zucchini
- Yellow zucchini: Use the same thickness and choose young, thin-skinned vegetables.
Wheat flour
- Fine wheat flour: A finer grind gives a lighter, more even coating.
Egg
- Small egg: Use 3 small eggs if they are much smaller than standard eggs.
Garlic
- Young garlic: Young garlic is milder, so the finished coating tastes slightly sweeter.
Dill
- Frozen dill: Thaw and squeeze dry before mixing into the egg.
Salt
- Fine salt: Use slightly less if the salt is very fine and dense.
