Zucchini and Carrot Fry / Kabak ve Havuç Kızartma

Fried Carrot and Zucchini

I can hear many saying “but it is fried”. I know it is not our first choice of cooking, but once in a while it is so good to have. My son – Can, 13 is very interested in cooking. He just bought a new knife, so he kept on asking what he could cut. So I proposed to make this; Zucchini and Carrot Fry Recipe. I love these, escpecially the carrots, when served with cold, garlic yogurt, it is so delicious.

Buy similar sized carrots and zucchinis. They both shouldn’t be too fat. If fat the middle parts of the carrots will not taste very well. Plus if the zucchinis are too fat, it will be difficult to fry without breaking them.

CarrotsZucchini

Cut diagonally to make them look prettier and make them bigger. Cut the zucchinis a little bit thinner than the carrots as carrots will be boiled and half cooked before being fried.

Prepare a dip that has a pudding like thickness and is not too liquid. Once you dip the vegetables shake them, so the extra dip drips down. Fry both sides until golden brown, take out to a paper towel, sprinkle with salt.

Fried Carrot and Zucchinis

Garnish with garlic yogurt. Enjoy as a side dish, cold or warm. 

Zucchini and Carrot Fry / Kabak ve Havuç Kızartma
Print Recipe
Frying is not the first choice of many, however once in a while it is nice to have.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Zucchini and Carrot Fry / Kabak ve Havuç Kızartma
Print Recipe
Frying is not the first choice of many, however once in a while it is nice to have.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
Carrots
  1. Peel the carrots, cut off the stem. Slice diagonally about a centimer thick. Try to cut them to equal sizes.
  2. In a pot bring to boil about 500 milliliter water and a tea spoon of salt. Add the carrots and cook until the carrots are half cooked. Stick a toothpick in to check. Shouldn't be completely soft. Take out set aside, to drain completely.
Zucchinis
  1. Peel the zucchinis, cut off the stem. Slice diagonally less than a centimer thick. Set aside.
Dip
  1. In a bowl, break an egg, mix gently.
  2. Add water, sizzly mineral water and slowly add the flour. Make a smooth dip.
  3. Also add the salt and black pepper. If you want it more salty, increase the salt as you like. Black pepper is optional.
Frying
  1. Dip the zucchinis and the carrots into the dip mixture. Shake to make the excess dip drop down.
  2. Add olive oil into a skillet, heat up slightly.
  3. Fry the zuchhinis and the carrots until fried on both sides.
  4. Take out to dish with paper towel to soak up the excess oil.
Yogurt
  1. Mix the yogurt in a bowl until smooth.
  2. Crush the garlic and add to the yogurt, mix again.
  3. Serve next to the fried vegetables.
Share this Recipe
Powered byWP Ultimate Recipe

Tagged with: , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Zucchini and Carrot Fry / Kabak ve Havuç Kızartma

Zucchini and Carrot Fry / Kabak ve Havuç Kızartma
Print Recipe
Frying is not the first choice of many, however once in a while it is nice to have.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Zucchini and Carrot Fry / Kabak ve Havuç Kızartma
Print Recipe
Frying is not the first choice of many, however once in a while it is nice to have.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
Carrots
  1. Peel the carrots, cut off the stem. Slice diagonally about a centimer thick. Try to cut them to equal sizes.
  2. In a pot bring to boil about 500 milliliter water and a tea spoon of salt. Add the carrots and cook until the carrots are half cooked. Stick a toothpick in to check. Shouldn't be completely soft. Take out set aside, to drain completely.
Zucchinis
  1. Peel the zucchinis, cut off the stem. Slice diagonally less than a centimer thick. Set aside.
Dip
  1. In a bowl, break an egg, mix gently.
  2. Add water, sizzly mineral water and slowly add the flour. Make a smooth dip.
  3. Also add the salt and black pepper. If you want it more salty, increase the salt as you like. Black pepper is optional.
Frying
  1. Dip the zucchinis and the carrots into the dip mixture. Shake to make the excess dip drop down.
  2. Add olive oil into a skillet, heat up slightly.
  3. Fry the zuchhinis and the carrots until fried on both sides.
  4. Take out to dish with paper towel to soak up the excess oil.
Yogurt
  1. Mix the yogurt in a bowl until smooth.
  2. Crush the garlic and add to the yogurt, mix again.
  3. Serve next to the fried vegetables.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

*