Thank you for coming today!
This time, I would like to introduce fried zucchini.
You can enjoy the crispy texture around when it’s freshly fried, and the thick texture inside.
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2 Zucchini (530g)
2 pinches of salt
45ml Soy sauce
60ml Brown rice flour
60ml Potato starch
Total fat 25.59g
Dietary Fiber 3.95g
Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
- Brown rice flour is ground brown rice. It’s more fragrant than rice flour
- You can use rice flour, flour, or potato starch instead of brown rice flour.
This is the brown rice flour I use in my house.
How to make
Cut the length of zucchini in half and cut it vertically.
You can cut it as you like.
If there is, arrange it in a colander, etc.
Sprinkle salt on the cut to remove scum and leave it for about 10 minutes.
If you leave it for a while, water will come out, so wipe it off with thick kitchen paper.
Put soy sauce and grated garlic in a bowl or plastic bag and mix roughly.
Add the zucchini that wiped the water and entangle it.
If you have time, leave it for about 10 minutes.
Put the oil in a frying pan at a depth of about 2 cm and heat it up.
Put potato starch and brown rice flour (or rice flour or flour) in another plastic bag and sprinkle it.
Add only the amount of zucchini in the frying pan at once, sprinkle it and sprinkle it with flour.
Put it in the oil while brushing away the excess powder.
Fry over low heat for about 3 minutes.
About the frying pan used
I’m using Barralini Salina 28cm.
Turn it up and down on the way, and when the whole thing is browned, I’ll take it out.
The rest is fried as well.
Please squeeze the lemon and eat it as you like.
About the vessel
I’m using an ARABIA Paratissi 21cm plate.
Other SNS is also being updated every day!
This one too
Grilled zucchini with cheese
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