Sharon Halpers Fried Zucchini Recipes

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.

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.

ZUCCHINI FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

SHARON HALPER'S FRIED ZUCCHINI

Steps:

• Sift the flour into a large bowl. Add the salt, olive oil, egg yolks, nutmeg, wine and water, one ingredient at a time, stirring well after each addition. Stir until the batter is smooth. Cover and let stand in a cool place for 2 hours.
• Fill a heavy pot or deep fryer with 2 inches of vegetable oil. Place over high heat and heat to 360 degrees using a deep-fat thermometer.
• While the oil is heating, place the egg whites in a small bowl and beat them until they are stiff but not dry. Fold the whites into the batter.
• Working in batches, dip the zucchini sticks into the batter and carefully drop them into the hot oil. Fry the sticks, turning them occasionally, until they are golden, about 2 to 3 minutes. Remove them from the fat and drain on double-layered paper towels. Continue until all the zucchini is fried.
• Transfer the zucchini to a serving plate covered with a paper towel and sprinkle them with coarse salt. Garnish with lemon wedges and serve immediately.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
• In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
• Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

MICHAEL'S FRIED ZUCCHINI

Steps:

• Slice zucchini into thin rounds, sprinkle with salt, and set aside to sweat.
• Dredge with corn meal.
• Sauté in oil on medium high heat.
• Drain and allow to cool just slightly.
• Serve.

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.