Patissons are common, as are zucchini, but for some reason there are significantly fewer recipes with them. I want to correct this strange trend, and I share with you my favorite recipe for fried squash for the winter. Plus, vegetables of any size will do.
Ingredients
- Patisson - 2 kg
- Vegetable oil - 60 ml
- Salt - 2 tsp.
- Vinegar - 80 ml
- Garlic - 6 teeth
Step-by-step cooking recipe
Cut the squash into plates 7-10 mm thick and fry in oil on both sides until browned.
Chop the garlic and you can add spices to taste.
Put the patissons in sterile jars in layers, sprinkling with salt and garlic.
Pour about 20 ml of vinegar into each jar and sterilize the blanks for 20 minutes in boiling water.
Roll up the patissons for the winter.
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