Reviewed: Jun. 5, 2009

While I haven't tried this recipe, I must include the fact that most cooks/recipes use butter and/or margarine interchangeably. If you don't like margarine, don't use it! For the cook who complained that butter burned/ scorched, most cooks know that. If you don't want to use margarine, mix butter with olive oil. You'll get a butter flavor and it won't burn so easily.

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MSC1

Cooking Level: Intermediate

Living In: Hampton, Virginia, USA

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Reviewed: May 22, 2009

The description lies. No Butter. Enough Said.

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TECHNOCOLOR

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Reviewed: Jan. 27, 2009

I havent tried this recipe..but thought that I would like to share how I fry zucchini. While growing up, one of my best friend was italian. Her mother cooked zucchini alot for part of the meal. She would slice the zucchini approx 1/4 inch thick, dip in beaten egg, then drop into seasoned flour. Which was just salt & pepper added to the flour. She would then fry them in a pan with oil, until golden brown. Then remove to a paper towel to drain. I have always fried my zucchini the same way, and it is awesome. I use canola oil for frying as we also watch our fats. Even my kids love friend zucchini this way.

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heart

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Reviewed: Dec. 21, 2008

This was easy and less messy than most Fried Zucchini Recipes on this site..

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Betty

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

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Reviewed: Jul. 26, 2008

The zucchini is a little bland until you add some seasoning. Garlic salt with parsley is pretty good.

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polly

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Reviewed: Jul. 24, 2008

Really good recipe. Batter worked really well for fried green tomatoes and squash

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Tashana

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: May 4, 2008

This is one of our family's favorite "appetizers". It's definitely a southern thing, even though we live in California (family from Texas and North Carolina though). This is basically the same recipe that I grew up with, except that we just dip the zucchini in milk, not eggs, and then dip in the flour, sprinkle with salt and fry em up! These never, ever make it to the table because we eat them to fast :)

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

Very easy recipe! Most of the ingredients we keep on hand, so I am sure I will make it again. Thank you for sharing.

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loislain

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Dec. 11, 2007

Meh. It's tasty, but no big deal.

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Alex Dickel

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: May 14, 2007

It wasn't bad, but it wasn't the best. You could taste both the egg and the flour fairly well. I didn't add any seasonings. I would recommend add seasonings if you are going to try this out.

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ObscureDreamer

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 27, 2006

Oh my gosh, are there ever good! Mom mom used to make this kinda thing when I was little, and I'd totally forgotten abuot them untill I saw this recipe. Added a little garlic powder, but other then that followed the recipe. Good stuff! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 5, 2006

The batter doesn't stick very well to the zucchini. Better if they were deep fried.

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AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

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Reviewed: Mar. 21, 2005

a little bland, but good

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OLIVEOIL2002

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Reviewed: Oct. 2, 2004

This recipe is confusing. The title says "Butter Fried Zucchini" and the description says "cooked in butter not oil". But then it calls for 3/4 cup *margarine*. I don't use margarine, my choice is butter instead of hydrogenated fat, but butter scorched if you got it hot enough to make the coating crispy and at lower temperatures it just soaks up fat and stays soggy. Oil would have definitely been a much better choice. Maybe if you use margarine this will turn out, but I can't see the benefit, I'll go back to using seasoned bread crumbs and olive oil for my fried zucchini.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 2, 2004

I am always looking for new ways to prepare vegetables, and this one seemed pretty easy. However, the flour gives the zucchini a bland taste. However, I am going to try it again with thinner slices of zucchini and some sort of herbed breadcrumbs instead of flour.

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