Friedzucchini Recipes

PAN-FRIED ZUCCHINI

Steps:

• 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.

OVEN-FRIED ZUCCHINI

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
• Wash, trim, and slice the zucchini into 1/2-inch-thick rounds.
• Beat the egg in a small bowl.
• Spread the breadcrumbs out in a shallow dish. Stir the Parmesan cheese, salt, basil , and pepper into the breadcrumbs.
• Dip 5 to 6 zucchini slices into the beaten egg.
• Transfer to the breadcrumb mixture, pressing on both sides to coat.
• Shake off excess and place the coated rounds on the prepared baking sheet.
• Repeat with the remaining zucchini slices.
• Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
• Bake for 8 minutes. Using tongs, turn the zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown. Allow the zucchini to cool on the pan for 2 minutes.
• Serve hot as a side dish or appetizer and enjoy.

NEELY'S FRIED ZUCCHINI

Steps:

• 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.

FRIED ZUCCHINI

Steps:

• 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.

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:

• 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 ZUCCHINI BATTER

Steps:

• 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.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

FRIED ZUCCHINI

Steps:

• 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.

FRIED ZUCCHINI

Steps:

• 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.

FRIED ZUCCHINI

Steps:

• Mix flour and cornmeal, set aside. Soak zucchini in buttermilk for at least one hour. Coat in flour mixture. Deep fry until golden brown.

FRIED ZUCCHINI

Steps:

• 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.

EASY FRIED ZUCCHINI

Steps:

• 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.

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.

HOBAK JEON (PAN-FRIED ZUCCHINI)

Steps:

• Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
• Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
• In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
• In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
• Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.

WORLD'S BEST FRIED ZUCCHINI

Steps:

• 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.
• Enjoy!