When the Fried Patisserie and Zucchini is served, someone always declares that they only want "just a little bit". Panír is a democratic institution: it turns squash and zucchini into Sunday main characters in no time. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Peel and seed the pattypan squash; slice the courgette only if needed; the slices should be of similar thickness. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Salt the slices for 15 minutes, then carefully pat the released moisture dry. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll in flour, egg and breadcrumbs. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry in 170 °C oil until golden brown, drain and serve with dip. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Dry the desalted slices with a paper towel, because water and hot oil can make a loud noise.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.