Fried Zucchini Sticks Food

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.

FRIED ZUCCHINI

Steps:

• Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese, salt and pepper in a shallow bowl. Stir to combine.
• Place the eggs in a second bowl.
• Dip the zucchini sticks in the egg, then roll in the breadcrumb mixture until completely coated.
• Heat 2 inches of oil in a deep pan to 350 degrees F.
• Fry 6-8 pieces of zucchini at a time for 2-3 minutes or until golden brown. Repeat with remaining zucchini.
• Place the cooked zucchini on paper towels to drain.
• Sprinkle with parsley, then serve immediately with marinara sauce on the side.

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.

ZUCCHINI STICKS

Steps:

• Heat oil in a deep saucepan to 350°F. (You should have about 2 inches of oil.)
• On a wide deep plate, whisk together the flour, salt, and pepper.
• On a second plate, whisk together the egg and the water.
• On a third plate, whisk together bread crumbs and parmesan cheese.
• Dredge the zucchini sticks first in the flour mixture, then the egg, and finally the breadcrumb mixture.
• Working in batches, add the 5-6 zucchini sticks to the heated oil and cook for 3 minutes (or until golden brown). Set on a paper towel-lined plate to drain. Serve warm, dipped in marinara sauce.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 475°F Coat a large baking sheet with cooking spray.
• Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
• Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
• Bake on the center rack for 7-10 minutes. Turn the zucchini and coat any floury spots with cooking spray.
• Continue to bake until golden and just tender, about 5 minutes more.
• Serve hot.

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.

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.

KITTENCAL'S FRIED PARMESAN ZUCCHINI STICKS

Steps:

• In a shallow bowl whisk the eggs with water.
• In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
• Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
• Heat oil in a skillet until hot.
• Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
• Transfer to a paper towel-lined plate.
• Serve immediately.

OVEN-FRIED ZUCCHINI STICKS WITH HONEY MUSTARD SAUCE

Steps:

• To make the zucchini sticks: Preheat the oven to 400°F. Coat a baking sheet with cooking spray or oil.
• Trim and discard the ends of the zucchini. Cut the zucchini in half crosswise, then cut each half into 1/4-inch-thick sticks.
• Place the flour in a resealable bag and season with salt and pepper. Place the breadcrumbs in a shallow bowl. Combine the eggs and water in another shallow bowl and beat well.
• Place the zucchini in the bag with the flour and shake well to coat. Dip a piece of the floured zucchini in the egg and then the breadcrumbs, then place on the prepared baking sheet. Repeat with the remaining zucchini. Generously spray the zucchini with cooking spray and bake for 30 to 35 minutes, or until golden brown.
• To make the sauce: Combine the mayonnaise, mustard, and honey in a small bowl and stir until smooth.
• Serve the zucchini hot out of the oven with the sauce alongside as a dip.
• Here is an appetizer you can dig into without blowing your calorie budget. If you make the sauce with low-fat mayonnaise, 10 zucchini sticks with 2 tablespoons of sauce adds up to less than 240 calories.