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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Reviewer:

PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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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Reviewer:

ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Concord, California, USA

Reviewed: Apr. 1, 2009

i added turmeric, cayenne pepper, and cumin to the mix. also, only used cornmeal. to make it more "batter" like, i added milk to the whole thing (flour mixture on veggies). Also, I did this with chicken and it worked great!

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Reviewer:

lrelarkin

Reviewed: Jan. 27, 2009

Turn up the heat to medium-high if not high. They seemed to be too mushy on the early pieces and after I turned up the heat they were tender-crisp.

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Reviewer:

Teagan's Mom

Reviewed: Dec. 28, 2008

The flavor was a little bland but I would probably make them again and double the spices.

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Reviewer:

Michelle

Reviewed: Nov. 22, 2008

My husband made these one evening as an after thought. They were tasty. He double dipped them to get more of the crunch crust on the zucchini. We had some left over and ate them another day and they were still great after reheating them in the oven for 10 minutes.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Sep. 24, 2008

I never rate this low but this was just awful doesn't stick gritty no flavor just terrible not at all what i expected or wanted

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Reviewer:

DOMINANYC

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Coxsackie, New York, USA

Reviewed: Sep. 18, 2008

Do this simchannas way and its a 5 star. Dip in eggwash than flour than eggwash again. Garlic salt and pepper and fry. Plus make sure to pat with paper towels. Now thats how mom useda make!!*mmmm* P.S. These are also very addicting and So far my all time favorite way to use up my zucchini.

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Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Sep. 14, 2008

this recipe was great! i made it for my family and they loved it because it wasnt smothered in the breading and you could still taste the zucchini. a must try!

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