Fried Mozzarella Zucchini Basil And Green Olives Recipes

TYLER FLORENCE'S FRIED ZUCCHINI, MOZZARELLA AND GREEN OLIVES

Steps:

• Place 2-3 inches of vegetable oil in pan with whole garlic cloves (in cold oil) heat to frying temperature (this is about 180°C).
• In 3 separate bowls place flour in one, eggs and milk whisked, and panko breadcrumbs. Salt and pepper each.
• Slice zucchini and cut mozzarella in nice bite sized chunks.
• Bread zucchini, mozzarella and olives by coating in flour, then egg wash then breadcrumbs. (My tip is to use a dry hand and a wet hand, this will keep you from getting big blobs of flour and breadcrumbs on your fingers! I will put more detailed instructions on how I do this below).
• Fry breaded items until lightly golden.
• Serve with a nice sprinkling of sea salt, fresh basil and a squeeze of lemon juice!

FRIED ZUCCHINI AND MOZZARELLA

Steps:

• Beat 2 eggs and 1/4 cup water in a shallow dish. Put 1/2 cup flour in another dish. Mix 3/4 cup breadcrumbs, 2 tablespoons chopped parsley, and salt and pepper in another dish. Cut 1 zucchini into sticks. Dredge in the flour, then in the eggs and breadcrumbs. Repeat with 12 bocconcini. Heat about 1/2 cup olive oil in a large skillet over medium-high heat. Fry the zucchini and mozzarella in batches, turning once, until golden, 2 to 3 minutes. Season with salt. Serve with spicy marinara sauce and lemon wedges.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Steps:

• Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
• Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
• Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
• When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
• Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

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 MOZZARELLA CHEESE APPETIZERS

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.