Fried Zucchini With Dipping Sauce Food

CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE

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.

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.

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.

EASY PAN-FRIED ZUCCHINI

Steps:

• Rub zucchini slices with garlic.
• Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
• Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

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.

FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY

Steps:

• In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
• Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
• In a medium bowl, stir together the flour and salt.
• Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
• Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
• Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
• Serve warm with your favorite dipping sauce.
• Enjoy!

FRIED ZUCCHINI WITH CUCUMBER DIP

Steps:

• Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
• Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
• Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
• Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
• In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
• Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
• Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
• When both sides are golden brown, pull from the oil and set on paper towels to drain.

BUTTER FRIED ZUCCHINI

Steps:

• Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
• Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

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.

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.

ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.