PAN-FRIED ZUCCHINI
Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave.
Provided by Judy Sing
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
- Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
- When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 5.1 mg, Sugar 2.6 g
EASY PAN-FRIED ZUCCHINI
Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.
Provided by Caroline
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Rub zucchini slices with garlic.
- Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
- Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g
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
HOBAK JEON (PAN-FRIED ZUCCHINI)
The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law cook. After her granddaughter was born, she would often trek from Queens, N.Y., armed with groceries and Korean recipes, to Mr. Serpico's Philadelphia apartment. This recipe is inspired by her simple yet satisfying jeon and appears in "Learning Korean," a cookbook chronicling Mr. Serpico's journey with Korean food as an adoptee. There is one twist in his recipe: He adds a fish sauce to the batter, which gives the zucchini a salty depth.
Provided by Elyse Inamine
Categories dinner, vegetables, appetizer, side dish
Time 20m
Yield 4 servings, as banchan or appetizer
Number Of Ingredients 11
Steps:
- Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
- Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
- In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
- In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
- Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.
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