HOMEMADE FRIED ZUCCHINI
These homemade fried zucchini are light, crisp, and nearly imposssible to resist! To achieve the light and crisp texture, the zucchini slices are dipped in milk and then tossed gently in seasoned flour before being fried.
Provided by Laura / A Beautiful Plate
Categories Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won't fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
- Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
- Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
- Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
- Serve the hot zucchini fries with lemon wedges for squeezing.
Nutrition Facts : ServingSize 1 serving, Calories 273 kcal, Carbohydrate 3 g, Protein 1 g, Fat 29 g, SaturatedFat 2 g, Sodium 23 mg, UnsaturatedFat 26 g
SHOESTRING ZUCCHINI FRIES
Categories Vegetable Side Fry Quick & Easy Zucchini Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 servings
Number Of Ingredients 5
Steps:
- Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips. Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
- Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes. Discard garlic.
- While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain. Serve immediately.
ZUCCHINI FRIES
Breaded strips of zucchini get baked in the oven until crispy in this recipe for zucchini fries that are better than take out.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat 2 rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a medium bowl, lightly beat egg whites.
- Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper; serve immediately.
Nutrition Facts : Calories 219 g, Fat 5 g, Fiber 3 g, Protein 14 g
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