Ingredients with Measurements:
- 2 large potatoes, peeled and sliced into thin rounds
- 1 small zucchini, sliced into thin rounds
- 2 tablespoons of red pepper paste (biber salçası)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the red pepper paste, salt, and black pepper. Mix well.
2. Add the sliced potatoes and zucchini to the mixing bowl and toss until they are coated in the pepper paste mixture.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Once the oil is hot, add the coated potatoes and zucchini to the skillet.
5. Fry the vegetables for 5-7 minutes on each side or until they are golden brown and crispy.
6. Once the vegetables are cooked, remove them from the skillet and place them on a paper towel-lined plate to remove excess oil.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 2g
Sodium: 520mg
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- If you don't have red pepper paste, you can substitute with tomato paste or harissa.
Variations:
- You can add other vegetables such as onions, bell peppers, or eggplant to the recipe.
- For a spicier version, you can add chili flakes or cayenne pepper to the pepper paste mixture.
Tips and tricks:
- Make sure to slice the potatoes and zucchini into thin rounds so that they cook evenly.
- Don't overcrowd the skillet when frying the vegetables to ensure they cook evenly and become crispy.
Storage instructions:
- Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a preheated oven at 350°F for 5-10 minutes or until they are heated through.
Presentation ideas:
- Serve the vegetables on a platter with a sprinkle of chopped parsley or cilantro for added color and flavor.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- This dish pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with a side of rice or a fresh salad.
Troubleshooting advice:
- If the vegetables are not crispy, make sure the oil is hot enough before adding them to the skillet.
Food safety advice:
- Make sure to wash the potatoes and zucchini thoroughly before slicing them.
Food history:
- Biber salçası is a traditional Turkish red pepper paste that is used in many dishes in Turkish cuisine.
Flavor profiles:
- This dish is savory and slightly spicy from the red pepper paste.
Serving suggestions:
- Serve hot as a side dish or as a main course with a side of rice or salad.
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Region: Turkish