Zucchini Rings with Liver

Prepare the products according to the list.

I used chicken liver, but you can also use turkey, pork or beef.

Rinse the liver, cut off the foil and excess fat. Cut the liver into small pieces.

Use a blender or meat grinder to chop the liver.

Add the egg, salt and ground pepper to the liver. Stir to mix.

Add flour in portions, mixing each time.

Mix until homogeneous. If there are lumps of flour in the mass, you can beat it with a blender until smooth. The liver filling is ready. Set it aside.

Zucchini wash and cut off their "tails" on both sides. Cut zucchini into about 1 cm thick slices.

Use a cookie cutter or a knife to cut out the center of the slices (you won't need the zucchini middles for this recipe).

If you are using young zucchini and the seeds inside are still soft and small, then you can make caviar from the cut pulp, but if the zucchini are mature and the seeds are formed, then the pulp should be thrown away.

Sprinkle zucchini rings on both sides with salt and ground pepper.

Heat vegetable oil in a frying pan. Place zucchini rings in frying pan and fry over medium heat for about 2-3 minutes.

Using a teaspoon, carefully pour liver filling into the middle of each ring. Continue to cook over medium heat for another 2-3 minutes to allow the liver filling to set.

Carefully flip the liver rings to the other side and fry for about 2-3 more minutes.

Done rings lay on paper towels to absorb excess oil.

Prepare zucchini rings in the same way with the remaining zucchini and stuffing.

Zucchini rings with liver are ready. These rings can be served both warm or cold.

Bon appetit