FRIED ZUCCHINI
Steps:
- Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees Fvegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.
OLD-FASHIONED ITALIAN ZUCCHINI FRITTERS
An old-fashioned Italian zucchini fritter!
Provided by JuJuJenn
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 25
Number Of Ingredients 9
Steps:
- Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
- Heat the oil in a large skillet to 375 degrees F (190 degrees C).
- Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 6.5 g, Cholesterol 45.2 mg, Fat 3.2 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 121.1 mg, Sugar 0.4 g
UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS
An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.
Provided by William Uncle Bill
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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
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.
OLD FASHIONED FRIED ZUCCHINI STRIPS
My mom used to make fried zucchini and I think my grandma (her mom) did too out of all of those great fresh garden picks in Pennsylvania. I love this flavor but wanted to make it my way, with a dipping sauce.
Provided by Melanie B.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce by mixing together all sauce ingredients. Season with salt and pepper to taste.
- Whisk together Buttermilk and eggs in a shallow bowl.
- In a separate shallow bowl, mix together flower, corn meal, salt, pepper, and italian seasoning blend.
- Create a breading station using one hand for wet and another for dry ingredients. Dip each Zucchini Strip in the egg mixture and cover with the dry mixture. Shake off excess.
- Heat Butter and Olive Oil in a large skillet over medium high heat. Fry the breaded zucchini in the pan. Cook on each side for approximately 2 minutes or until browned and crispy on each side. You may need to do this in batches depending on size of pan.
- Serve family style with the dipping sauce.
Nutrition Facts : Calories 287.6, Fat 20, SaturatedFat 6.7, Cholesterol 85, Sodium 1316.5, Carbohydrate 22.4, Fiber 1.9, Sugar 4, Protein 6
EASY FRIED ZUCCHINI
These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.
Provided by Stephsteph
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g
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ITALIAN ZUCCHINI FRITTERS RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
Ratings 24Calories 183 per servingCategory Appetizer
- Rinse zucchini and pat dry. Trim off ends. Cut them horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece in half the long way. Then cut each of those pieces in half the long way. (See photos in post.)
- Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. Each strip should have an edge of green skin on it.
- Place the zucchini strips in a large mixing bowl as you slice them. Let the strips sit in the bowl to dry out for at least 30 minutes.
- In a medium bowl, mix flour with 1 1/3 teaspoons salt and 1/3 teaspoon pepper. In a small bowl, crack your eggs and sprinkle salt and pepper on them. Beat the eggs with a fork or whisk.
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