FRIED ZUCCHINI
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
PARMESAN FRIED ZUCCHINI
Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but equally delicious prepared ahead of time and served at room temperature.
Provided by lilcupcake
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 11.4 g, Cholesterol 68.7 mg, Fat 8.2 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.7 g
FRIED ZUCCHINI
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
Provided by Jon
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g
FRIED ZUCCHINI WITH TZATZIKI
Conjure up a taste of Greece with this simple recipe for pan-fried zucchini served with refreshing tzatziki. Time does not include chilling.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- First make the tzatziki. Place the cucumber in a colander. Drizzle over the vinegar and sprinkle with salt. Stand over a plate and leave to drain for 1 hour. Pat dry with kitchen paper or on a clean tea-towel.
- Mix the cucumber with the yogurt, garlic, mint and freshly ground pepper, then taste and add more salt if it needs it. Chill until required.
- Just before serving the tzatziki, fry the zucchini. Heat the olive oil in a large, heavy-based frying pan.
- Add the sliced zucchini and fry over brisk heat until golden-brown on both sides.
- Drain on kitchen paper, season with salt and serve at once with the tzatziki.
ZUCCHINI FRIES WITH TZATZIKI
Provided by George Zikos
Time 40m
Number Of Ingredients 6
Steps:
- First cut the zucchini into fry shapes.
- Pour the panko breadcrumbs into a bowl and season with salt, pepper, oregano, and mint.
- In a separate bowl whisk the eggs together.
- Heat olive oil on medium heat.
- Dip each zucchini into egg, then breadcrumbs, and fry until golden brown, about 5 minutes. Don't crowd the pan with too many.
Nutrition Facts : Calories 177 kcal, Carbohydrate 27 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 82 mg, Sodium 263 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
ZUCCHINI CHIPS WITH TZATZIKI SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
- Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
- Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
- Serve with Tzatziki and lemon wedges.
- In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.
ZUCCHINI-POTATO LATKES WITH TZATZIKI
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go. I got this off of msn and it is just great comfort food..enjoy.
Provided by kittycara
Categories Potato
Time 40m
Yield 2 rounds, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Coat a baking sheet with cooking spray.
- Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
- Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
- Form the mixture into 12 patties.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes.
- Carefully transfer the latkes to the prepared pan, browned-side down.
- Repeat with the remaining 1 tablespoon oil and patties.
- Transfer the latkes to the oven.
- Bake until firm and heated through, 10 to 12 minutes.
- Meanwhile, prepare tzatziki:.
- Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl.
- Serve the latkes with the tzatziki on the side.
Nutrition Facts : Calories 84.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 25.9, Carbohydrate 15.1, Fiber 2, Sugar 1.2, Protein 3.6
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