Fried Green Zucchini Recipes

KELLI'S FRIED GREEN ZUCCHINI

Steps:

• Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.
• Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.
• Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.
• To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.

FRIED GREEN ZUCCHINI

Steps:

• In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
• Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
• In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.

FRIED MOZZARELLA, ZUCCHINI, BASIL AND GREEN OLIVES

Steps:

• Pour about 2 inches of vegetable oil into a large, high-sided skillet, add the garlic cloves and place over medium high heat. Heat the oil until 375 degrees F. As the oil heats it will become infused with garlic flavor; once the garlic is browned, remove and reserve it. While the oil is heating up prepare the mozzarella, zucchini, basil and a breading station.
• Cut the ball of mozzarella in quarters lengthwise. Cut each quarter into 1 by 1-inch pieces. Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks. For the breading station, arrange 3 large shallow bowls near the heating oil. Place the flour in 1and the bread crumbs in another. Crack and beat the eggs in the remaining bowl with a splash of water or milk.
• Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg. Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly. Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown. Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot.
• For the zucchini and basil, mix them together in a bowl. Repeat the same process as you did with the mozzarella cubes. Fry until golden all over. Drain alongside the fried mozzarella.
• For the olives, simply repeat the same process.
• Arrange all of the fried items on a platter and serve with lemon wedges

FRIED ZUCCHINI

Steps:

• Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
• Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water.
• Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet.
• When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat.
• Serve immediately with lemon wedges.

STIR-FRIED ZUCCHINI

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

FRIED ZUCCHINI

Steps:

• Combine egg and water in a shallow dish.
• Combine breadcrumbs, basil and garlic powder in another shallow dish.
• Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
• Let set on cooling rack.
• Heat oil in a large nonstick skillet over medium heat.
• Fry zucchini in hot oil for 3 minutes or until lightly browned.
• Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
• (Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.