Kabachky Smazheni (Fried Zucchini with Garlic Sour Cream Dip)

Method

1. 1

   Salt the zucchini rounds lightly and let them sit 10 minutes to draw out excess water, then pat dry.

2. 2

   Dredge each round in flour, shaking off the excess, then dip in the beaten egg.

3. 3

   Heat the oil in a frying pan over medium heat until shimmering.

4. 4

   Fry the zucchini in batches, 2-3 minutes per side, until golden and crisp at the edges.

   💡 Don't crowd the pan — the rounds need space or they'll steam instead of crisping.

5. 5

   Drain briefly on paper towels between batches.

6. 6

   Mix the sour cream with the crushed garlic, dill and a pinch of salt for the dip.

7. 7

   Serve the zucchini warm, with the garlic sour cream alongside for dipping.