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.
CRISPY FRIED ZUCCHINI
Crispy Fried Zucchini is a delicious way to enjoy summer zucchini! Sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy, this crispy fried zucchini will definitely become a family favorite.
Provided by Holly Nilsson
Categories Side Dish
Time 24m
Number Of Ingredients 6
Steps:
- Trim ends off zucchini and slice into ½" slices.
- Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish.
- Pour oil into a pan to ½" deep and heat over medium heat.
- Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
- Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.
- Drain on paper towels. Season with salt if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BATTER-FRIED ZUCCHINI SPEARS WITH BASIL
The fennel mayonnaise (below) makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre. From Gourmet, August 1997.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Vegetables
Number Of Ingredients 13
Steps:
- In a bowl whisk together flour, beer, and salt and season with pepper.
- Halve zucchini crosswise.
- Cut each half into 6 spears and put, skin side down, on a cutting board.
- With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear.
- Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
- In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
- Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.
- Serves 2 generously as an hors d'oeuvre or a side dish.
BATTER-FRIED ZUCCHINI SPEARS WITH BASIL
Categories Beer Appetizer Side Fry Cocktail Party Vegetarian Quick & Easy Mayonnaise Basil Zucchini Summer Sour Cream Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 generously as an hors d'oeuvre or a side dish
Number Of Ingredients 13
Steps:
- In a bowl whisk together flour, beer, and salt and season with pepper.
- Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
- In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
- Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.
FRIED ZUCCHINI BATTER
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
Provided by CindiJ
Categories Vegetable
Time 10m
Yield 1 large zucchini, 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
- This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7
DEEP FRIED ZUCCHINI
I was looking for a plain old battered, deep fried zucchini, but most on here are seasoned, or breaded and baked. So here is plain old beer battered zucchini, care of momofukufor2.com She has this amazing sriracha-lime mayonnaise for dipping (I'll put it in as the last step); between that and good old dill dip, these things disappear fast. My serving sizes are off, I just threw numbers in.
Provided by ChloeBaby
Categories Vegetable
Time 15m
Yield 3 deep fried zucchinis, 5 serving(s)
Number Of Ingredients 7
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.
FRIED ZUCCHINI BATTER RECIPE - (4.1/5)
Provided by jsides
Number Of Ingredients 8
Steps:
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown. This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
ZUCCHINI BACON FRITTERS WITH BASIL-MAYO DIPPING SAUCE
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites, filling your mouth with the scent of summer. (Editors' note: This recipe is solely the creation of Andrea Albin and has not been formally tested by the test kitchen.)
Provided by Andrea Albin
Categories Blender Appetizer Cocktail Party Mayonnaise Basil Bacon Zucchini Summer Deep-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 40 fritters
Number Of Ingredients 18
Steps:
- Make basil mayo:
- Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
- Make fritters:
- Preheat oven to 200°F.
- Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
- Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
- Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
- Serve fritters with basil mayo.
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- Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
- Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.
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