Recipe

Faroese-style Pan-Fried Zucchini

Savor the Flavors of the Faroe Islands with Pan-Fried Zucchini

4.6 out of 5

Indulge in the unique flavors of Faroese cuisine with this delightful recipe for pan-fried zucchini. The dish combines the simplicity of Romanian-style breaded zucchini with the distinct ingredients and techniques of Faroese cooking.

Vegetarian Dish› Dovlecei pané

European cuisine› Eastern European cuisine› Romanian cuisine

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine› Faroese cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Pescatarian, Gluten-free (if using gluten-free flour)

Allergens

Eggs, Wheat (if not using gluten-free flour)

Not suitable for

Vegan, Dairy-free, Nut-free

Ingredients

In this Faroese adaptation of the Romanian dish, Dovlecei pané, we incorporate traditional Faroese herbs and spices to infuse the zucchini with unique flavors. Additionally, we adjust the cooking technique to pan-frying instead of deep-frying, resulting in a lighter and healthier version of the dish. We alse have the original recipe for Dovlecei pané, so you can check it out.

2 medium zucchini (500g) 2 medium zucchini (500g)
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 eggs 2 eggs
1 teaspoon dried thyme 1 teaspoon dried thyme
1 teaspoon dried dill 1 teaspoon dried dill
1 teaspoon dried parsley 1 teaspoon dried parsley
Salt and pepper, to taste Salt and pepper, to taste
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 22g, 2g
Protein: 6g
Fiber: 3g
Salt: 0.5g

Preparation

1.
Slice the zucchini into 1/4-inch thick rounds.
2.
In a shallow bowl, combine the flour, dried thyme, dried dill, dried parsley, salt, and pepper.
3.
In another bowl, beat the eggs.
4.
Dip each zucchini slice into the beaten eggs, then coat it in the flour mixture, pressing gently to adhere.
5.
Heat vegetable oil in a large skillet over medium heat.
6.
Fry the breaded zucchini slices in batches until golden brown and crispy, about 2-3 minutes per side.
7.
Remove the zucchini slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
8.
Serve hot and enjoy!

Treat your ingredients with care...

Zucchini — Choose firm zucchini with smooth skin for the best results.
Dried herbs — If you prefer, you can use fresh herbs instead of dried ones. Simply double the amount.

Tips & Tricks

For extra crispiness, you can add a tablespoon of cornmeal to the flour mixture.
Serve the pan-fried zucchini with a squeeze of lemon juice for a refreshing tang.
Experiment with different dipping sauces such as tzatziki or aioli to enhance the flavors.