Zucchini in mustard flour batter

Zucchini in mustard flour batter is not only delicious but also healthy. These tender vegetables are packed with B vitamins, vitamin A, vitamin C (ascorbic acid), potassium, and magnesium. They are also rich in fiber, which supports heart health and improves digestion by regulating intestinal peristalsis.

Since zucchini is a low-calorie vegetable, it’s perfect for people on a diet or those aiming to lose weight while still enjoying tasty food.

Making zucchini in a spicy mustard batter turns them into a true delicacy for lovers of bold, tangy flavors. Mustard flour (mustard powder), ground from mustard seeds, has a distinctive spicy taste and is full of health benefits. It contains vitamins A, B, and E, vitamin C, essential minerals like phosphorus, iron, calcium, magnesium, and potassium, as well as amino acids, phytonutrients, and essential oils. Mustard powder helps strengthen the immune system, improves gut health, fights inflammation and boosts overall vitality.

CraftOil offers 100% natural, organic mustard flour, produced in-house on branded stainless-steel mills. Each batch is freshly milled on the day of purchase, packed in eco-friendly kraft paper bags, and shipped directly across Ukraine and Europe.

In addition to mustard flour, the CraftOil catalog also includes cold-pressed mustard oil and different types of mustard seeds (black, yellow, and white). These premium-quality products can elevate the taste of everyday meals and contribute to better health.

Ingredients (for 2 servings)

For prepare you need:

• 1 young zucchini (about 300 g);
• 1 chicken egg;
• ½ tsp salt;
• 3 tbsp milk (or low-fat kefir);
• 1 tbsp wheat flour;
• 1 tbsp mustard flour (mustard powder);
• 1 tbsp vegetable oil (for frying);

Step-by-step cooking instructions

Wash the zucchini, pat it dry with a kitchen towel, trim the ends, and cut into slices about 0.5 cm thick. If the skin is too thick or tough, peel it.

In a bowl, whisk together the egg, salt, and milk (or kefir). Gradually add wheat flour first, then mustard flour, stirring constantly until smooth.

Heat vegetable oil in a frying pan over medium heat. Dip zucchini slices in the batter and fry for 3–4 minutes on each side until golden brown. Do not cover the pan with a lid.

Place the fried zucchini slices on paper towels to absorb excess oil. After 10–15 minutes, transfer them to a serving plate and enjoy.

Notes:

For frying, it’s best to use oils with a high smoke point, such as corn oil or camelina oil. Mustard oil can also be used for an extra-spicy, flavorful twist.

CraftOil also offers a special «Perfect frying» oil set, ideal for cooking and available with just a few clicks in their online store.