Recipe so long in our family, that frightening be given: several tens of years! My mother-in-law cooked from the first harvest of zucchini from the garden, my husband and his brother also cooked... Now I introduce you to a spicy snack. Zucchini I have April, the most-the most small, but can be and larger borrow-easier to do.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 pieces Zucchini
- 3 pieces Carrots
- 4 cloves garlic
- 1 piece Onion red
- 5 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon Paprika sweet
- 2 pinch Turmeric
- 2 pinch Curry
Ingredients
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Instructions
- Large carrots peel, wash.
- Grate on a fine grater.
- Garlic, if you like, here it is possible more.
- To grate after a carrot or squeeze.
- Onion (not necessarily red) cut into chopped.
- Mix with carrot.
- We begin to fry the filling in vegetable oil with seasonings. Make sure it's not burnt.
- In the meantime, let's do zucchini. Zucchini "milk" to wash, cut into rings directly with skin.
- Let's start with the biggest fry.
- Fry so that were not quite soft, and had something to chew. You can roll in flour, but it will be more caloric and oil will go more.
- Take out on a napkin.
- Here everything is ready for registration.
- On a large plate laid out at first the largest zucchini circles.
- Carrot filling spread on a plate and divide in half. You can leave some for the top. If the zucchini allows you turret and above can do it, then stuffing divided into 3 layers.
- Take a teaspoon of filling and distribute into mugs, lightly press.
- Next is a layer of medium-sized zucchini.
- Carrot filling again.
- The third layer of zucchini the smallest.
- Decorate a pinch of carrots. Alternatively, you can put the pickle on top or a pinch of herbs.
- I showed the principle of turrets, spices can be changed, add greens, the main thing-salt, pepper.
- This is what one serving looks like. Carry on a plate for yourself or a guest. Treat)))
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