Fried Zucchini Rounds Food

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

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.

KETO FRIED ZUCCHINI (ALMOND FLOUR)

Steps:

• In a small bowl, add water and eggs together and beat well. Set aside.
• In another small bowl, add almond flour and grated Parmesan cheese and mix well.
• Preheat a large skillet (cast iron pan as shown) with a 1/3cup coconut oil on medium high heat. If your pan is larger, you may need to add extra oil. The oil should be deep enough that the slices do not sit on the bottom of the pan directly and need a little oil under them. This helps with sticking.
• Slice zucchini squash into 1/4" slices.
• Dip zucchini slices into egg and then flour mixture, coating both sides. Shake off any excess.
• Using tongs, place round in hot oil and cook for 2-3 minutes on each side until browned. USE A METAL SPATULA to flip zucchini over, which helps prevent the flour and parmesan from sticking to the pan and unsticking from the zucchini.
• Drain on paper towels and season with salt. Serve with ranch dip.

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.

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.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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.

FRIED ZUCCHINI

Steps:

• 1. Depending on the size of your skillet, use enough oil in a skillet to make it about 1/2" deep. I always use olive oil.
• 2. Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices.
• 3. Beat the eggs and milk mixture until well blended.
• 4. Mix the flour and a small amount of salt and pepper in a large bowl.
• 5. Dip the zucchini in the egg and milk mixture.
• 6. Then flour each slice well. Shake off any excess flour before adding to your hot oil.
• 7. Heat the oil to medium-high, when the oil is hot enough, carefully drop in the zucchini one at a time. Here is a good tip to test the hot oil: Use the handle of a wooden spoon or a wooden chopstick. When the oil has pre-heated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool a bit. If you don't see any or very few bubbles pop up - then the oil is not hot enough.
• 8. Turn the zucchini on each side after letting the bottom brown well prior to turning (or you will lose your batter). The zucchini slices are done when they are a nice golden brown on each side.
• 9. Drain on paper towels. Serve hot with some of your favorite dipping sauces!
• 10. Holly's Dipping Sauces: Here are a couple of my tried and true recipes for dipping sauce ~ Holly's Hot Horsey Sauce: Using about 1/2 cup of mayonnaise, add about 1-2 Tbsp of prepared horseradish (I buy the small jars of prepared horseradish in the condiment section of my grocery store) and mix well. Horsey Ketchup Sauce: Use approximately 1/2 cup of your favorite ketchup and add between 1-2 Tbsp of fresh prepared horseradish. Ranch Dill Dip: Using about 1/2 cup of ranch dressing, add fresh diced dill and mix well. Cucumber Ranch and Herb Dip: Using about 1/2 cup of ranch dressing, add approximately 1/4 cup diced cucumber, 3-4 sprigs of diced cilantro, basil, and oregano. Mix well.

KETO FRIED ZUCCHINI

Steps:

• Preheat oven to 425° F and spray a cast-iron sheet pan with cooking spray.
• Place the Bob's Red Mill Almond Flour on a plate. Mix in the parmesan cheese, Italian seasoning, and garlic salt. In a shallow bowl, whisk together the almond milk and cornstarch.
• Dip each piece of squash into the flour mixture then dunk into the almond milk then dredge through the flour again. Carefully place each piece onto the sheet pan in a single layer. Spray the tops with cooking spray and transfer to the oven.
• Bake for 30 minutes. Remove from oven and serve immediately with warm marinara.

CRISPY FRIED ZUCCHINI

Steps:

• Heat the oil: In a large skillet.
• Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
• Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
• Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

EASY PAN-FRIED ZUCCHINI

Steps:

• Slice the zucchini into ½ cm/ 0.2 inch thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour.
• Heat 2-3 tablespoons oil or lard in a non-stick or cast iron pan. The oil should be enough to cover the bottom of the pan in a thin layer.
• Drag each zucchini slice through the beaten eggs just before placing it in the pan.
• Fry on medium-low heat for about 3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. If they turn too dark too soon, turn the heat even lower.
• Next batch: Remove from the pan and fry the next batch adding more fat if necessary. Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
• Serve: Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread. Or cold in sandwiches.

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 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.

BATTERED DEEP-FRIED ZUCCHINI ROUNDS

Steps:

• In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your zucchini rounds prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip pepper pieces in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several rounds at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all pieces are fried and removed, pat the upper side to remove any further excess oil. Now, place the Battered Deep-Fried Zucchini Rounds on a nice serving dish, and serve with Surfin' Seafood Cocktail Sauce or ketchup. Terrific!!!