Deep Fried Zucchini Food

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

Steps:

• 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.

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!

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.

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.

DEEP FRIED ZUCCHINI

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.

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.

DEEP-FRIED ZUCCHINI BLOSSOMS

Steps:

• Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
• Wash the flowers and dry thoroughly.
• Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
• Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve.

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.

FRIED ZUCCHINI STICKS

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.

DEEP-FRIED ZUCCHINI SPIRALS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
• Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
• Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.

DEEP FRIED ZUCCHINI WITH CREAMY GARLIC DIP

Steps:

• Heat oil to approx 350.
• Coat zucchini slices with flour.
• Dip in egg.
• Coat both sides with bread crumbs and carefully place in oil.
• Repeat with all zucchini slices -- do not crowd the pan.
• Drain on paper towels and serve warm with garlic dip.
• For the Garlic Dip:.
• Combine all ingredients with a whisk till well blended.
• Store in fridge till ready to serve.
• Try and make well in advance of the zucchini as the longer it sits the better it tastes.
• Good refrigerated for up to 3 weeks.

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 ROUNDS

Steps:

• Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
• In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
• Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.

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.

ZUCCHINI FRITTERS

Steps:

• In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

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.

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.