Reviewed: Aug. 10, 2005

It was very good and crispy, however I did let it sit overnight and also replaced half of the cornmeal for bread crumbs. My zucchini did not seem to make the batter after only 30 minutes, but when i waited over night it was perfect. Good way to eliminate those extra egg calories.

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Teenie61

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 18, 2005

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.

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TEACHERMOM37

Cooking Level: Expert

Living In: North Syracuse, New York, USA

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Reviewed: Apr. 7, 2005

everyone loved the zucchini. I also used the same recipe and made fried squash too!!!Wonderful recipe!!!

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LeslieK

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Reviewed: Feb. 25, 2005

Neither the zucchini nor the onion would take the coating, except for a few zucchini sticks. I dipped all the pieces that didn't have a coating into an egg mixture and re-floured them. I ended up with yummy onion rings and soggy sticks - I didn't know what to look for in the sticks, so they cooked too long. Other than that, it's the closest thing to A&W's zucchini sticks that I've seen.

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Tiffan in San Diego

Living In: San Diego, California, USA

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Reviewed: Dec. 24, 2004

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.

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ROBYNB75

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Reviewed: Sep. 13, 2004

I made a couple of changes. First I used whole wheat flour instead of white and second, I baked these ( just cannot bring myself to fry). They came out tasty but I do think needed some more seaoning. Next time I think I'll add some spicy seasoning to the mixture.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 11, 2004

This recipe didn't work at all for me. I ended up with some greasy zuchinni, minus the golden breading. When I used the remaining cornmeal/flour mixture on egg washed zuchinni, it worked much better, but I didn't care for the texture of the cornmeal. I would stick with the traditional flour, egg wash, flour method.

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HLARA

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2004

I loved it! I nibbled nearly 1/2 before we sat down to dinner! I just used flour and fried it in a little oil and a little butter until crisp. The fresh butter helps it crisp and gives it a good flavor. Loved the crispy onion. Reminded me of onion rings. I'd never thought of putting onion in with the zucchini. Thanks so much! I might make more tonight. YUM!

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Flashsmith

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Reviewed: Jun. 30, 2004

This was good, although I will cut down on the oil next time. Great taste!!

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KHNBABY

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Leola, Pennsylvania, USA

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Reviewed: Sep. 13, 2003

After taking the advice of other cooks, I added milk to give the batter some consistency. I also had to add quite a bit of salt to resuce the dish from the bland taste. (I used Seasoned Salt). A pretty tasty dish, we will try this recipe again.

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 16, 2003

This recipe was somewhat tasty, but I prefer a crispier coating.

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BAHAPPY12

Cooking Level: Expert

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Reviewed: Aug. 14, 2003

This was okay, but not exactly what I was looking for. Next time I'll try the flour, eggwash, flour batter that another reviewer suggests or a good ol' Southern beer batter. All in all, not a bad recipe, just not what I was hoping for.

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Laura Retta

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Reviewed: Aug. 4, 2003

This is a great recipe. I did add milk to help coat it just before deep frying and it worked great!! Thank you for the recipe Jon.

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DANDERS

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Reviewed: Jul. 15, 2003

This recipe was excellent...although the batter did not stick entirely to the zuchinni, it fried up very nicely and gave it such a wonderful flavor. Also, I did not have corn meal on hand, so I added a 1/2 c. of corn meal muffin mix.

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GRAN2ZEM

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Reviewed: Apr. 22, 2003

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.

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Simchanna

Home Town: Bloomington, Indiana, USA

Living In: Long Island, New York, USA

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Reviewed: Sep. 8, 2002

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.

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CAROLYN JOHNSON5

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Reviewed: Aug. 19, 2002

My family loves this recipe. The zucchini turns out nice and crispy. I did eggplant too and it was wonderful.

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Aug. 17, 2002

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.

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GRAMMY001

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Reviewed: Jul. 24, 2002

This recipe was very good and easy. Even my 4yr. old son liked it.

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LUNA1

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Reviewed: Jun. 12, 2002

This recipe is great. I did just like the directions except before frying i dipped the veggis in a beer than back into the leftover cornmeal mixture, easy and tasty.

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DAD43KIDS

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