BATTER FRIED ZUCCHINI OR SQUASH
Remember the power of ONE for a light, crisp batter. I use any kind of summer squash I have growing in the garden -- zucchini, Yellow Crookneck, Patty Pan, 8 Ball, Papaya Pear, Sunburst, ... . IMO, the best size for frying is when the seeds have begun to develop but before they've gotten large and hard. The immature seeds add depth to the flavor. Cooking time will vary with the size of your frying utensil.
Provided by 3KillerBs
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Clean and cut up zucchini/squash. I like to cut them into sticks rather than slices because that shape fries more evenly in deep fat without need of turning.
- Pre-heat oven to 250.
- Prepare an oven-proof pan by lining it with several paper towels.
- Either heat your deep fryer to the temperature recommended for fried squash in its manual or heat 2 inches of frying grease (I prefer a 50-50 mix of oil and shortening), in your preferred, stove-top, frying utensil -- mine is a cast iron chicken fryer -- until a drop of water thrown into the grease sizzles vigorously but not violently.
- While the grease is heating beat the egg in a shallow bowl. Beat in the milk, seasonings, and finally the flour. The batter will be thin and may have a few lumps.
- Toss a skillet's worth of squash sticks in the batter and coat thoroughly.
- When the grease is ready carefully drop in the battered sticks, being sure not to drop them right on top of each other. If you are in doubt of your ability to do this without burning yourself use tongs.
- Yes, the thin batter will have drippy bits that dangle from the sticks and there will be a lot of little, batter crispies in the grease. The drippy bits are what makes this batter light and crisp where a thicker batter might be heavy.
- If necessary turn the pieces over partway through so as to brown them evenly.
- When nicely brown transfer the sticks to the prepared pan and put them into the oven while you fry the next batch. Do not try to fry too much at once or the temperature of the grease will drop and the coating will end up soggy and greasy.
- When the squash is done serve with grated Parmesan at the table.
- Some people might like ranch or blue cheese dressing instead or a simple dipping sauce made from sour cream, fresh dill, and a bit of lemon juice to thin it.
- This recipe doubles nicely. But if you need more than that I suggest making separate, additional batches since the rising power fades after long sitting.
- Leftovers can be reheated on a baking sheet in a 450 degree oven. The microwave would make them soggy and unpleasant.
- This batter is also good on eggplant, onion rings, and chicken tenders.
- Note: If you do not keep self-rising flour in the house you can use 1 cup all-purpose flour mixed with 1tsp baking powder and a pinch of salt instead.
Nutrition Facts : Calories 100.8, Fat 2.2, SaturatedFat 1, Cholesterol 27.5, Sodium 230.2, Carbohydrate 16.2, Fiber 1.4, Sugar 2.5, Protein 4.5
FRIED ZUCHINNI RECIPE - (4.6/5)
Provided by mkuchel
Number Of Ingredients 11
Steps:
- Mix together first eight ingredients until it is the consistency of a pancake batter. May need to add more flour or buttermilk to achieve correct consistency. Dredge sliced zucchini in dry flour. Then dip in batter and finally coat with Japanese panko bread crumbs. Can be made ahead and placed in a single layer on cookie sheet and placed in freezer. Deep-fry in 360°F cooking oil till golden brown. When both sides are golden brown, remove slices from oil and set on paper towels to drain. Serve immediately.
FRIED ZUCCHINI STICKS
Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.
Provided by Emo G.
Categories Side Dish Vegetables Squash Zucchini
Time 23m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk buttermilk and eggs together in a shallow dish.
- Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
- Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
- Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g
CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE
Provided by Tia Mowry
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
- For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
- Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
- Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
- Serve the zucchini fries with the dipping sauce on side.
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
Categories Vegetable
Time 10m
Yield 1 large zucchini, 6 serving(s)
Number Of Ingredients 8
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.
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
KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT
Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4.
Provided by Um Safia
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
- Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
- Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
- Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
- Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).
Nutrition Facts : Calories 105.1, Fat 0.4, SaturatedFat 0.1, Sodium 1183.3, Carbohydrate 22, Fiber 1.6, Sugar 1.5, Protein 3.6
BUTTERMILK BATTER-FRIED ONION RINGS
Make and share this Buttermilk Batter-Fried Onion Rings recipe from Food.com.
Provided by Bev I Am
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut onions into 1/2-inch slices, and separate into rings.
- Set aside.
- Whisk together flour and next 4 ingredients until smooth.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
- Dip onion rings in batter, coating well.
- Fry, a few rings at a time, until golden.
- Drain on paper towels.
- Serve immediately.
DEEP FRIED ZUCCHINI
I was looking for a plain old battered, deep fried zucchini, but most on here are seasoned, or breaded and baked. So here is plain old beer battered zucchini, care of momofukufor2.com She has this amazing sriracha-lime mayonnaise for dipping (I'll put it in as the last step); between that and good old dill dip, these things disappear fast. My serving sizes are off, I just threw numbers in.
Provided by ChloeBaby
Categories Vegetable
Time 15m
Yield 3 deep fried zucchinis, 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat your oil in a high sided pot to 375 degrees over medium high heat.
- Meanwhile, gently toss the zucchini spears with 1 tablespoon of flour.
- Mix together the 1/2 cup flour, salt, baking powder.
- Add the beer and mix gently. Don't worry about lumps.
- When your oil is ready, dip the zucchini in the batter, then fry to a golden brown colour. Make sure to not crowd them in the pot, a few at a time only.
- Drain on paper towel and enjoy.
- Sriracha-Lime Mayonnaise:.
- 2 tbs kewpie mayonnaise (Japanese mayo), 2 tsp sriracha, 2 tsp lime juice, touch of lime zest. Mix all ingredients together.
BATTER-FRIED ZUCCHINI
Make and share this Batter-Fried Zucchini recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.
- PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
- MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
- FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 262.2, Fat 4.1, SaturatedFat 1.9, Cholesterol 61.4, Sodium 396.2, Carbohydrate 46.4, Fiber 2.6, Sugar 2.2, Protein 9.8
ZUCCHINI BUTTERMILK BREAD
I was searching for Zucchini bread to use up some home-grwon zucchini that I had and I came across a recipe that was good, but not great. I decided to modify it and add one of my favorite ingredients, BUTTERMILK. I love buttermilk pound cake and had a recipe for it as well. I love the texture of a light pound cake, but the semi-sweetness of a bread. So, after testing and modifying, I finally have a great recipe, Zucchini Buttermilk Bread. Hope you Like it, I know I do!
Provided by chef_cmontes
Categories Breads
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine butter, oil and sugars; blend together until fluffy.
- In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
- To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
- To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
- Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
- Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.
Nutrition Facts : Calories 562.5, Fat 23.1, SaturatedFat 9.4, Cholesterol 110.4, Sodium 614.8, Carbohydrate 83, Fiber 1.6, Sugar 52.2, Protein 7.3
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