Fried Zucchini Batter Recipe 415 Recipes

CRISPY FRIED ZUCCHINI

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.

CRISPY FRIED ZUCCHINI

Steps:

• Heat the oil: In a large skillet.
• Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
• Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
• Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

FRIED ZUCCHINI BATTER

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.

FRIED ZUCCHINI

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.

EASY FRIED ZUCCHINI

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.

BATTER-FRIED ZUCCHINI

Steps:

• COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.
• PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
• MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
• FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

FRIED ZUCCHINI

Steps:

• Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
• Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
• Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
• Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
• Garnish with parsley and serve with lemon wedges.

BUTTER FRIED ZUCCHINI

Steps:

• Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
• Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

FRIED ZUCCHINI

Steps:

• Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
• Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
• Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.

FRIED ZUCCHINI BATTER RECIPE - (4.1/5)

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.