"If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone." — Jon
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zucchini, quartered and sliced
onion, sliced into rings
ground black pepper
vegetable oil for frying
This is an excellent recipie. Even my son who does'nt like zuchinni said so. I did increase the salt in it. Also I used one zuchinni and one yellow squash. Easy, fast and delicious. Thanks.
I was not impressed with this at all. The *batter* never really formed on my zucchini. And it ended up coming out very bland tasting. I will stick to my traditional way of doing fried zucchini -- slice the zucchini, dip in flour, dip in eggwash, dip in flour again, salt and pepper and fry.
easy recipe. I double dipped the zucchini to give them a thicker coating. I let them sit in the covered bowl for 30 minutes, then quckly dunked them in milk, then back into the breading mix. I also added a little cayenne pepper to give it a little zing. Very good, though!!
Great, Great recipe! The best fried zucchini recipe I have ever tried! Very easy to make, too! I couldn't make mine the night of, so I ended up sticking it in the fridge until the next night. The veggies were pretty soggy looking, but I fried them anyway (since I went through all the work!) and they were delicious! Even the fried onion rings which didn't take the batter as well as the zucchini were yummy! I did double the breading recipe since I had more zucchini than the recipe called for and used half cornmeal, half italian seasoned bread crumbs with the normal, proportional amount of flour. Also added 1/8 to 1/4 cup of parmesan cheese, probably 1/2 to 1 tsp of italian seasoning and increased the garlic powder to 1/2 tsp or more. (I am not an exact measurer, so bare with me here...) I premixed the dry ingredients and put everything in a gallon ziploc bag. So easy! The mess is minimal compared to traditional methods of frying zucchini, so that was a pleasant change! The fried result was crunchy and very flavorful. My husband and 18 month old loved it too!
My family has grown to really like this recipe. Remember to let the mixture sit for 30 minutes so the batter forms on the vegetables, as Jon suggests. We did increase the garlic powder and the salt.
I use italian bread crumbs instead of cornmeal. I added a little salt and adobo to the egg and dip the pieces in the egg, then to bread crumbs. After the oil gets very hot put the pieces in the pan and fry both sides. Remove onto a plate covered with paper towels to absorb the grease and sprinkle with salt while it is still hot. Let cool and enjoy.
This was a great starting off point for a second time fried zucchini attempt. Will fine tune it next time to suit our tastes. I will leave out the onions because they didn't take the batter well and will leave the zucchini in slices instead of quarters to be able to flip them in the pan better. I like this recipe because there is not much mess when it comes to getting the batter on the zucchini.
My family loves this recipe. The zucchini turns out nice and crispy. I did eggplant too and it was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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