In the midst of summer, zucchini can be found in any garden, because this vegetable is stunningly unpretentious, and grows quite quickly. Therefore, the question of what can be cooked delicious zucchini arises at this time with all its sharpness.
Many, probably, will agree that caviar from zucchini is one of the most versatile in use and simple in cooking technique. Well, let alone its taste! What is most remarkable, the taste of the squashes themselves is almost neutral, but it is an excellent background for a mixture of various vegetables, herbs and spices. Do not forget about the benefits of caviar from zucchini. After all, most of the nutrients that the zucchini is rightly proud of are preserved when processed by high temperatures.
Even squash caviar in a pan is quite capable of preserving many vitamins and especially minerals that are good for health. And the taste of the vegetables, fried in a skillet, can not be compared with boiled and even baked in the oven. Below will be described several options for cooking caviar from zucchini in a frying pan with photos illustrating the process.
The first, easiest recipe
This recipe of squash caviar is versatile and the easiest to make, although the caviar from it turns out to be uniquely tasty.Attention! The secret lies only in the fact that, in addition to standard vegetables, a variety of roots and spices are used.
A recipe with a photo of used roots will help you to surprise your relatives and friends with the unique taste of such a well-known and familiar dish such as zucchini caviar.
When searching for the main components, it is necessary to take into account that many of them are interchangeable. And although the spicy taste of squash caviar you can feel only when you follow the recipe exactly, if you can not find all the components, do not worry.
Part of the white roots is completely replaced by an increased content of carrots and onions, and greens and seasonings add those that you and your family like.
- Peeled and peeled zucchini seeds - 2 kg;
- Tomatoes - 0.8 kg;
- Carrots - 0.4 kg;
- Onions (you can also take leeks) - 0.3 kg;
- White roots (parsnip, parsley root, celery root, oat root) - 0.2 kg;
- Vegetable oil - 70 ml;
- Spices (black and allspice in a ground form, ground ginger, cumin (zira), turmeric);
- Greens (parsley, dill, coriander, celery).
That is, zucchini, if possible, should be peeled and from the seeds, if they are mature enough. Young zucchini neither peel nor seed in the cooking process will not interfere.
Carrots and all white roots must be thoroughly washed and skinned with a knife or vegetable peeler.
Onions are cleaned in a standard way from all unnecessary shells covering it.
Tomatoes before cooking taken out of the skin. The easiest way to incise them with a sharp knife crosswise in several places and scald with boiling water. After that, the peel is easily removed.
Greens are simply thoroughly washed and freed from dirt, wilted and yellowing parts.
Zucchini, onions and tomatoes are cut into small pieces or cubes, no larger than 1-1.5 cm. It is easiest to grate carrots and roots on a grater or chop using any kitchen fixture that you have available.
Novice chefs often have a question: “How to roast vegetables for caviar so that they turn out tasty, appetizing and not burnt?” Here are a few secrets and the first one is that only hot oil is used for frying.Important! This oil does not smoke and remains clean and transparent until the end of the process.
The products, fried in hot oil, have no unpleasant taste and their use does not adversely affect digestion.
The second secret is the strict sequence of the order in which the vegetables are placed in the pan.
So, in order to get hot oil, you need to pour any vegetable oil into the frying pan with a layer of about half a centimeter thick and make a medium heat, heat it up so that it does not boil for at least 3-4 minutes. When a barely noticeable white smoke appears over the pan, you can begin the toasting process.
According to this recipe of squash caviar, all the vegetables are added to the pan successively and the first step is to fry the onions. Alone, he languishes for a very short time - literally in 3-4 minutes it is necessary to add carrots and white roots to it. If you have calcined the oil correctly, you do not need to add it. Roots with carrots and onions are roasted for another 5-6 minutes, after which the zucchini, chopped into pieces, is added to them.Important! The zucchini contains quite a lot of liquid, so the process of frying itself will go into the process of stewing.
Stew with regular stirring, preferably for 10 minutes, at the end, chopped tomatoes are added to the roe, as well as salt and sugar to taste. After another 5 minutes, finely chopped greens and seasonings can be added to the roe. Well stirring, simmer another 5-8 minutes depending on the amount of liquid in the vegetable mass. Then cover with a lid and give even the same time to infuse.
If you want to get traditional caviar from zucchini, then after the dish has cooled down a bit, it can be crushed using an immersion blender. If you prefer caviar slices, then the dish can be spread on the vases and enjoy its unique taste.
Second, original recipe
This option of cooking the same dish is somewhat more laborious, but the resulting taste of caviar from zucchini will surely exceed all your expectations. All the ingredients and their quantity by weight remain the same, only one or two tablespoons of wheat flour is added.
All vegetables for cooking caviar from squash in a pan can be cut into cubes or just grate or chop in a food processor. The most important highlight of this cooking method is that chopped vegetables, including tomatoes, (except greens and seasonings) are fried in hot oil in splendid isolation. After roasting (acquiring a pleasant yellow-golden color), each ingredient is transferred to a separate vessel and set aside.Tip! Last flour in a completely dry frying pan flour to a light brown shade.
At the last stage, all vegetables in a fried form are mixed in one pan with a thick bottom, sugar, salt, seasonings and finely chopped greens are added to them. After the final seasoning in caviar, which usually takes about five minutes, the fried flour is carefully poured into the pan and is thoroughly mixed again once heated for 3-4 minutes. The dish can be consumed both hot and cold. Namely, the fried flour gives caviar from zucchini a peculiar creamy taste.
Try to prepare squash caviar on one of the proposed options, and you will want to return to these recipes again and again, because their unique taste can not be forgotten.