In these days I had thought a lot to.... some fried vegetables!! How it comes? Just like that...
Easy...
So, finally: I decided to cook, white courgette!
Easy...
But first of all, I did a very quick research about the recipe of seasoned pan-fried vegetables... in various cuisines.
Exemple / For instance:
Pan-fried Zucchini
Pan-fried vegetables (english);
Dovlecei pane
Legume pane (romanian);
Courgettes panées
Légumes panées (french);
Ho-Bak-Jeon
Jeon (korean).
About white courgette or zucchini*.
"Zucchini* (/zuːˈkiːniː/) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. In England, a fully grown zucchini is referred to as a marrow.
Along with certain other squashes and pumpkins, it belongs to the species cucurbita pepo *.
Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.
Culinary uses
"When used for food, zucchini are usually picked when under 20 cm (8 in.) in length, when the seeds are still soft and immature. Mature zucchini can be as large as a baseball bat. The larger ones are often fibrous. A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor
 |
| Several different kinds of zucchini and pattypan squash. Source image: Wikipedia |
Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Zucchini can also be baked into a bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura."
"Dovlecelul*, științific denumit cucurbita pepo, este o plantă erbacee anuală din familia cucurbitaceelor. În Moldova leguma este denumită dovleac iar Cucurbita maxima (dovleacul) este denumit bostan. Planta este originară din America dar în actualitate este sădită pe tot globul pentru fructul folosit în alimentație.
Fructele sunt lunguiețe și variază mult în funcție de varietate. Coaja dovleceilor poate prezenta mai multe culori dar de obicei are tonuri de la alb-verzui la verde închis. Curcubita pepo hibridizează ușor cu alte cucurbitacee.
Dovlecelul este bogat în apă, cca 93%, potasiu, vitamina C și β-caroten."*
*Click to read more on Wikipedia.
My own recipe:
Ingredients / Ingrediente:
- 2 eggs, beaten / 2 ouă bătute
- 1 cup flour / 1 cupă de făină
You can add according to taste / Puteţi adăuga după gust:
- Dill / mărar
- Hot chilli pepper / boia de ardei iute
- Black pepper / piper negru
Sauce / sos:
Sauce / sos:
- Garlic / usturoi;
- 1 tablespoon vegetable oil / 1 lingură ulei floarea soarelui;
- 1 tablespoon vinegar / 1 linguriţă oţet (or according to taste / după gust);
- pinch of pepper and salt / un praf de piper şi sare;
- 1 tablespoon vegetable oil / 1 lingură ulei floarea soarelui;
- 1 tablespoon vinegar / 1 linguriţă oţet (or according to taste / după gust);
- pinch of pepper and salt / un praf de piper şi sare;
- Chilli pepper chopped / ardei iute mărunţit;
- Tomatoes / roşii mărunţite (finely chopped);
- Dill / mărar;
Preparation:
1. The sliced zucchini are coated with the mixture of egg, flour, dill, salt and pepper; - in equal coating both sides.
Shake off the excess and place the sliced zucchini on a plate.
2. Heat the vegetable oil oil in a large skillet over medium heat.
In a large pan - fry the zucchini until the crust browns about 2 minutes on each side.
Season with salt and pepper. (or according to taste)
For sauce:
In a bowl: mix the garlic paste with vegetable oil, vinegar, salt, pepper, chopped tomatoes, chopped dill and chopped chilli pepper.
It can be served hot or cold, even by adding some other side dishes.
Arhiva foto privată/ Private photos archive.
Click to see enlarged views.
©AlexaT&GândCălător.blogspot.com
Click to see enlarged views.
©AlexaT&GândCălător.blogspot.com
Some short excerpts from the research:
“The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color”
…. can be baked, boiled, steamed, and/or microwaved, pan-fried, grilled..
It can be served with or without sauce – different kinds of seasoned sauces or as a substitute for pasta, also.
“Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour and dill.” read about on wikipedia
"Jeon [Pan-fried Delicacies]
- can be made from meat, fish, shellfish or vegetables seasoned with salt and black pepper and dipped in a flour and egg batter before being pan-fried golden brown. Jeon is a familiar yet still very special dish among Koreans."
Excerpts from Hansik - The Taste of Korea
About Ho-Bak-Jeon
Fried Zucchini
Fried Zucchini
“Hobakjeon is a simple, delicious Korean side dish or banchan for an everyday meal. It’s a very common Korean side dish, served along with a variety of other vegetable accompaniments to a meal. In translation, hobak means zucchini and jeon means pancake. It may be called a “pancake” in English, but the taste will be a little different because it is not quite sweet.
Fresh, firm zucchinis are sliced then coated in all purpose flour and finally dipped in beaten egg, to be pan-fried with hot oil on both sides until it gets crispy and golden in color. Since most jeon dishes are kind of bland and the taste gets easily lost, it is usually accompanied by a dipping sauce usually comprised of soy sauce mixed in with vinegar, sliced hot chili peppers and chili pepper flakes (gochugaru). However, each hobakjeon pieces are also delicious when plain or even dipped with ketchup.”
Recipes from other cuisines:
French style
"Ingrédients:
2 courgettes moyennes ou 1 grande
farine
2 oeufs
l'huile pour la friture
sel
Chapelure
Préparation
Eplucher les courgettes, couper en tranches ( épaisseur d'un cm), salé chaque côté, les retourné dans la farine, puis dans les oeufs battus et puis dans la chapelure.Faîtes les frire chaque côté dans l'huile très chaud à feu fort ou moyen.
Conseils
a feu fort les courgettes serons plus croquantes, mi-cuit à l'intérieure. servir avec riz, pommes de terre vapeur persillé ou une salade."
Ingredients for korean dish of
Ho-Bak-Jeon
- 1 zucchini (medium)
- salt and pepper
- salt and pepper
- 2 eggs, beaten
- 1/2 cup flour
- vegetable oil for pan frying
For Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- pinch pepper
- 1/2 cup flour
- vegetable oil for pan frying
For Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- pinch pepper
Hobakjeon or pan-fried white zucchini... ... so this is my own korean fusion:
Hobakjeon or pan-fried white zucchini (courgette) with grilled meat, sesame seeds and my seasoned garlic sauce
(& let's use chopsticks... )
Special thanks.
Thank you & bon appetit!
Courgettes panées / Hobakjeon.
Arhiva foto privată/ Private photos archive.
Click to see enlarged views.
©AlexaT&GândCălător.blogspot.com
Please don't forget the latin saying: "De gustibus non est disputandum".
Your taste is your choice!
