Reviewed: Nov. 14, 2009

I really liked it. No one else in my family likes zucchini, except in cake when they don't know it's there!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Nov. 6, 2009

I'm sorry I really didn't like this recipe. The batter didn't stick well and I don't think it had very much flavor. Kinda just tasted like greasy zucchini. I ended up rinsing the batter off of the zucchini I hadn't fried yet and steaming it like I normally do. The recipe might have potential if you play around with the ingredients, but my roommate and I were definitely not fans as is.

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Chanty

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Reviewed: Sep. 15, 2009

These were REALLY good! My whole family loved them-- including the "non veggie eater", so this recipe is definately a keeper for us! I followed other reviewers advice and added a little more seasoning to suit our tastes. I also had no problem with the batter sticking, so I didn't have to dip them in egg or milk-- EASY!

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BlessedWithBoys

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

Yummy! Substituted Italian bread crums instead of cornmeal and dipped in egg before breading.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Sep. 5, 2009

Instead of pan frying then I used my deep fryer. A little less healthy I'm sure but they taste awesome.

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DSCHMUCKER

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Reviewed: Aug. 18, 2009

Awesome! I found I liked the zucchini a little better when I sliced it thinner-- stayed crunchy longer. I also used this recipe for GREEN TOMATOES this evening, and they were quite delicious as well-- altho' probably better without the garlic powder. Still quite tasty!

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javaqueen

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Reviewed: Aug. 7, 2009

My boyfriend and I thought these were pretty good. We did add extra garlic powder and a few other seasonings. We let them sit for an hour before we fried them. We made sure that all the pieces were covered. After reading other reviews, we thought we would try to cook them two ways. The first way was Jon's way. The second was dipping them in egg and once again in the cornmeal mix. We really enjoyed Jon's way, especially after letting the pieces cool off. Even though they didn't have a lot of the batter on them they tasted a lot better. Thanks Jon!

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I-M-WUT-I-M

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Reviewed: Aug. 7, 2009

They were good but a little bland, so I added Lawry's salt after they were fried and tasted better.

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kristen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2009

This was a wonderful recipe! If you follow the directions the result will be fantastic - very yummy, not greasy at all. The corn meal adds a nice flavor and my husband loved having "onion rings" with the zucchini!

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niki

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Reviewed: Aug. 2, 2009

I've never really had zucchini, nor was i anxious to try it. This recipe was surprising good. I deep fried them, instead of in the pan. So I made them super crunchy! Hope my mom gets home in time, there might not be any left!!!!

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ChefCapr1

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Reviewed: Aug. 1, 2009

I have been frying zucchini for years, and I have to say this is the best recipe I have ever tried! My whole family loved it. I added garlic salt and seasoned salt for added flavor and I simply tossed everything into a Ziplock bag for 30 minutes. The zucchini had a nice crisp coating and did not soak up a lot of oil unlike a lot of fried zucchini recipes. I can't wait to make more tomorrow night!

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Sharon M.

Cooking Level: Expert

Home Town: Lakeside, Arizona, USA

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Reviewed: Jul. 28, 2009

I've never liked fried zucchini until this. My husband has always made the basic flour/egg recipe and I wasn't too impressed. This, however, was very tasty. Only thing I changed was to sprinkle a little salt on all after done and I didn't do onions at all, although next time I think I will try it.

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MGILLOCK

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Reviewed: Jul. 28, 2009

Easy peasy lemon squeezy! Impressed the hubby with little effort. Used a quart sized ziploc and halved the recipe. Made it two nights in a row.

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 22, 2009

This is a good and EASY way to make fried zucchini. You do need to follow the recipe. I tried without onions once, and the batter didn't form on the zucchini as well as it did with the onions. I was more than happy to wait the 30 min or longer to be able to avoid the mess of dipping in egg or milk.

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MMAINERO

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Reviewed: Jul. 16, 2009

Very simple and delicious! I was out of cornmeal and used crushed croutons instead which added great flavor. I gave the 30 min. wait a try, but did end up dipping in milk and then back through the flour/crouton mixture.

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Kirstin

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Reviewed: Jul. 12, 2009

I was skeptical that this would form a batter without any liquid...but it did!!! It was good. Next time though I'm going to try crushed crackers in place of the cornmeal as my hubby and I aren't huge fans of cornmeal. Also needed to add way more garlic and salt that is called for! Good recipe!

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kms66

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Reviewed: Jul. 8, 2009

After mixing your dry ingredients, toss these all together in a bag! I was hesitant that a batter would form without a liquid ingredient, but it did! Used my deep fryer set at 325 and they were done in about 4 minutes..hit them with salt and parmesean cheese after they are done, I served it with pasta and marinara!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Jul. 8, 2009

It didn't form a batter for me. It could have been because I had them sliced from the night before, not sure. I also used rice flour to make it gluten free. Some I dipped into a egg wash and then coated again and they were ok.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jun. 25, 2009

I agree with another rating that this is a good start. I began with cornmeal, switched to seasoned bread crumbs with some grated parmesan cheese, with the flour. I doubled dipped and dredged towards the end of the batch,it really beefed them up. I used green zucchini and yellow crookneck.I will keep this as my base recipe with the changes, for my zucchini fry ups. Worked very well for onion rings too. Next time I will even try some bell pepper. Thanks.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Jun. 8, 2009

This was a good start. I exchanged the cornmeal for garlic and herb bread crumbs because I didn't have cornmeal and I sauteed a pound of shrimp in the oil after the onions and zucchini were done. There needs to be a way in which a lot more of the batter stays on the zucchini and onions. Just letting the veggies sit for a half hour doesn't allow enough to glom on. The zucchini and onions need to be dredged in egg or milk before making contact with the batter. HOWEVER, both the lightly battered and heavily battered zucchini ended up tasting good: The zucchini I made that didn't retain much batter tastes great once you add a little salt and pepper at the end (because it doesn't retain enough spices from the batter). The zucchini I made that retained a lot more of the batter (I dredged them in water) tasted FANTASTIC. Will definitely make this again with my adjustments. :)

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