- Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
- Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
- When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 5.1 mg, Sugar 2.6 g
EASY FRIED ZUCCHINI
- Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
- Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
Provided by Jon
Number Of Ingredients 8
- Place zucchini and onions in a medium bowl and mix together.
- In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
- Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
- In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Provided by Giada De Laurentiis
Yield 4 servings
Number Of Ingredients 6
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
- Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees Fvegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.
Provided by Alex Guarnaschelli
Yield 4 to 6 servings
Number Of Ingredients 10
- 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.
NEELY'S FRIED ZUCCHINI
- Preheat oil in a deep-fryer to 350 degrees F.
- Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
- Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
- For the sauce:
- Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.
- 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.
Nutrition Facts : Calories 173.3, Fat 11.5, SaturatedFat 1.9, Cholesterol 70.5, Sodium 122.6, Carbohydrate 13.4, Fiber 1.9, Sugar 3.1, Protein 5.2
WORLD'S BEST FRIED ZUCCHINI
I have loved this ever since I was a little girl. It takes a while to make but it's really easy and totally worth it. Cooked zucchini is the best!! **However, I must mention that I use garden zucchinis for this recipe that tend to be quite a bit larger than those purchased in a grocery store. If you are using smaller zucchinis, you will need less of the coating mixture.
Provided by LauraLou
Yield 4-6 serving(s)
Number Of Ingredients 6
- Heat electric fry pan to 250°F.
- Mix eggs and milk in bowl.
- Soak handful of zucchini slices in mixture.
- Lightly shake them off and coat them with flour.
- Place each slice in the fry pan with plenty of butter.
- Repeat until all slices are in the pan.
- Cook until each side is dark brown.
- Salt and pepper slices to taste.
EASY PAN-FRIED ZUCCHINI
- Rub zucchini slices with garlic.
- Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
- Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g
- Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
- Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
- Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.
Fried food is probably not on anyone's lists of healthy eats, but you have to start with this: Fat is good for you. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it's high quality and you don't eat it to the exclusion of plants. That's one reason you shouldn't reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)
Provided by Mark Bittman
Categories brunch, dinner, lunch, quick, side dish
Yield 4 servings
Number Of Ingredients 9
- Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
- Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
- Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
- Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
- Garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 56 grams, Carbohydrate 90 grams, Fat 65 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 11 grams, TransFat 0 grams
FRIED ZUCCHINI BATTER
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
Provided by CindiJ
Yield 1 large zucchini, 6 serving(s)
Number Of Ingredients 8
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
- This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7
UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS
An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.
Provided by William Uncle Bill
Yield 4 serving(s)
Number Of Ingredients 8
- Wash and trim zucchini, (DO NOT PEEL).
- Cut zucchini into about 2 1/2" long by 1/2" thick strips.
- In a medium-size mixing bowl, beat eggs and milk until fluffy.
- In a plastic bag, add flour, seasoning salt and shake well.
- In a separate plastic bag, add finely crushed saltine crackers.
- Dip zucchini strips in egg mixture.
- Drop into flour mixture and shake well to coat.
- Dip again into egg mixture.
- Drop into crushed crackers and shake well to coat.
- Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
- Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
- Zucchini should be crunchy.
- Serve immediately with Bearnaise Sauce as a dip.
- SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
- NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
- Also, Panko crumbs would be excellent or cornflake crumbs.
- See recipe #382043.
I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 6
- In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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