BATTER FRIED ZUCCHINI OR SQUASH
Remember the power of ONE for a light, crisp batter. I use any kind of summer squash I have growing in the garden -- zucchini, Yellow Crookneck, Patty Pan, 8 Ball, Papaya Pear, Sunburst, ... . IMO, the best size for frying is when the seeds have begun to develop but before they've gotten large and hard. The immature seeds add depth to the flavor. Cooking time will vary with the size of your frying utensil.
Provided by 3KillerBs
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Clean and cut up zucchini/squash. I like to cut them into sticks rather than slices because that shape fries more evenly in deep fat without need of turning.
- Pre-heat oven to 250.
- Prepare an oven-proof pan by lining it with several paper towels.
- Either heat your deep fryer to the temperature recommended for fried squash in its manual or heat 2 inches of frying grease (I prefer a 50-50 mix of oil and shortening), in your preferred, stove-top, frying utensil -- mine is a cast iron chicken fryer -- until a drop of water thrown into the grease sizzles vigorously but not violently.
- While the grease is heating beat the egg in a shallow bowl. Beat in the milk, seasonings, and finally the flour. The batter will be thin and may have a few lumps.
- Toss a skillet's worth of squash sticks in the batter and coat thoroughly.
- When the grease is ready carefully drop in the battered sticks, being sure not to drop them right on top of each other. If you are in doubt of your ability to do this without burning yourself use tongs.
- Yes, the thin batter will have drippy bits that dangle from the sticks and there will be a lot of little, batter crispies in the grease. The drippy bits are what makes this batter light and crisp where a thicker batter might be heavy.
- If necessary turn the pieces over partway through so as to brown them evenly.
- When nicely brown transfer the sticks to the prepared pan and put them into the oven while you fry the next batch. Do not try to fry too much at once or the temperature of the grease will drop and the coating will end up soggy and greasy.
- When the squash is done serve with grated Parmesan at the table.
- Some people might like ranch or blue cheese dressing instead or a simple dipping sauce made from sour cream, fresh dill, and a bit of lemon juice to thin it.
- This recipe doubles nicely. But if you need more than that I suggest making separate, additional batches since the rising power fades after long sitting.
- Leftovers can be reheated on a baking sheet in a 450 degree oven. The microwave would make them soggy and unpleasant.
- This batter is also good on eggplant, onion rings, and chicken tenders.
- Note: If you do not keep self-rising flour in the house you can use 1 cup all-purpose flour mixed with 1tsp baking powder and a pinch of salt instead.
Nutrition Facts : Calories 100.8, Fat 2.2, SaturatedFat 1, Cholesterol 27.5, Sodium 230.2, Carbohydrate 16.2, Fiber 1.4, Sugar 2.5, Protein 4.5
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
FRIED ZUCCHINI STICKS
Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.
Provided by Emo G.
Categories Side Dish Vegetables Squash Zucchini
Time 23m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk buttermilk and eggs together in a shallow dish.
- Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
- Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
- Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g
BEER BATTER- ZUCCHINI STICKS
Make and share this Beer Batter- Zucchini Sticks recipe from Food.com.
Provided by MARIA MAC
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper.
- Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl.
- Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.
- Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter.
- Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.
Nutrition Facts : Calories 838.7, Fat 73.3, SaturatedFat 9.5, Sodium 1957.4, Carbohydrate 40, Fiber 2.7, Sugar 2.9, Protein 6.2
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