Print Recipe
 Fried Vegetables with Dry Potatoes Recipe
Very appetizing, hearty and spicy vegetable salad with garlic, spicy and dry potatoes.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Tatar Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Tatar Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Zucchini, eggplant and tomato cut into circles.
    Zucchini, eggplant and tomato cut into circles.
  2. Put the eggplant in a bowl and pour boiling water, add salt (1 tbsp). Cover the bowl with a lid and set aside for a time from 30 minutes to 1 hour, it all depends on the variety of eggplant. Then wash the eggplant circles, squeeze them out and put them on a napkin.
    Put the eggplant in a bowl and pour boiling water, add salt (1 tbsp). Cover the bowl with a lid and set aside for a time from 30 minutes to 1 hour, it all depends on the variety of eggplant. Then wash the eggplant circles, squeeze them out and put them on a napkin.
  3. Boiled potatoes are peeled from the skin and cut into slices.
    Boiled potatoes are peeled from the skin and cut into slices.
  4. Put the potatoes in a bowl and sprinkle with: breadcrumbs and ground seasoning (coriander, cumin), salt and mix gently.
    Put the potatoes in a bowl and sprinkle with: breadcrumbs and ground seasoning (coriander, cumin), salt and mix gently.
  5. In vegetable oil, fry the hot pepper and garlic until the aroma appears. Then we remove the vegetables and leave the oil. Fry the potatoes in garlic oil until Golden brown.
    In vegetable oil, fry the hot pepper and garlic until the aroma appears. Then we remove the vegetables and leave the oil. Fry the potatoes in garlic oil until Golden brown.
  6. Eggplant and zucchini slices are fried on both sides in vegetable oil and spread on a paper napkin. We salt the vegetables, only when we turn them over, only one side.
    Eggplant and zucchini slices are fried on both sides in vegetable oil and spread on a paper napkin. We salt the vegetables, only when we turn them over, only one side.
  7. Arrange the eggplant and zucchini slices on a warm serving platter. In the middle, spread the dry potatoes and decorate the dish with tomato slices and herbs.
    Arrange the eggplant and zucchini slices on a warm serving platter. In the middle, spread the dry potatoes and decorate the dish with tomato slices and herbs.
  8. Bon Appetit!
    Bon Appetit!
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