Reviewed: Aug. 18, 2009

I used a mixture of half cornmeal and half flour. It still gave the crispiness of the cornmeal but without it being gritty. I would make this again.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 13, 2009

This is good but I think (and the family agrees) that it is actually better without the cornmeal. Thank you for the recipe!!!

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XYNESHIA

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Reviewed: Aug. 10, 2009

I put flour on the zucchini 1st, then I used a milk and egg mix & The cornmeal, bread crumbs, kosher salt and pepper.. Fried adn YUM! Thanks!

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KatyC80

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

I've never had fried zuchini, so I don't have anything to compare it too, but I thought it turned out pretty decent. I made it for just myself, so next time I will try it on someone else. I used the milk wash and added a little flour to the cornmeal like others suggested, and didn't have any real problems with the process. I do feel like it could use some more flovor in the breading but I haven't figured out what yet.

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Erika Farmer

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

My mother did zucchini like this all her life. She would slice it and put it in a single layer in a dish and sprinkle sugar on it to draw it's natural moisture. She also mixed some flour into the cornmeal. We liked it somewhat crunchy and sprinkle parmas. cheese on top. We couldn't wait for her to put it on the drain/paper towel!!

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scoop

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Reviewed: Jul. 12, 2009

I mix half flour and half corn meal.I also put salt in that.Dip in egg wash first.I cook mine in a small deep fryer.They are golden and taste really great.

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Foxygrandma cooks

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Reviewed: Apr. 2, 2009

This is a great base recipe. You can always add to the cornmeal to make it a little more spicy or a little more savory. The cornmeal breadding is meant to be light. If you want a thicker coating-dredge in egg.

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Pitt2Fidget

Cooking Level: Intermediate

Home Town: Dauphin, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 24, 2009

I tried this and was pleasantly surprised. I took the suggestion of another reviewer and used a "wash" with milk first before dipping the zucchini in the cornmeal. I also added flour to the cornmeal, which I think made for a better coating. Will try other suggestions next time but we all agreed this one was easy enough and pretty tasty.

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Phillygirl

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

I'm only giving this four stars because the proportions are off on ingredients and I think that the preparation of these could be improved upon. My mom has been making this for years but we always use an egg wash. So I used one small zucchini (enough for me since nobody else was going to eat any) and cut it into round slices about 1/4" thick. Then I dredged them in egg beaters (about 1/4 cup was plenty) then in about 1/2 cup cornmeal in which I added the salt, pepper and some garlic powder and onion powder. I heated an even layer of olive oil in the frying pan until water drops sizzled and added the slices and kept an eye on them and turned them when they had browned on the first side, maybe about 4 to 5 minutes. then I browned the other side and then put them on a cookie rack over paper towel to drain. They came out tender on the inside and flavorful and crunchy on the outside. Ate them with some ranch dressing for dipping and they totally took care of my craving for fried zucchini.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Oct. 26, 2007

terrible, better with flour alone.

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Nikki Huxoll

Cooking Level: Expert

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Reviewed: Sep. 15, 2007

Very healthy excellent taste. I found if zucchini is rinsed and wet the cornmeal sticks much better.

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food

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Reviewed: Aug. 23, 2007

Not a success. The cornmeal doesn't adhere and is very gritty all by itself on the zucchini. I enjoyed a recipe that used seasoned breadcrumbs as the breading and an egg wash dunk to get the breadcrumbs to stick better than this alternative.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 23, 2007

Be sure to dip the zucchini in an egg & milk mixture first. I've been frying them for years and it works well to hold the coating on.

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Aug. 16, 2007

The cornmeal doesn't stick to the zucchini very well, and they burn real quick. Also, if you don't eat them right away, they turn soggy and grainy from the cornmeal. If I do try this again, I'll modify it the way other reviews have suggested. Thanks for letting me try though.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2006

It does not work real well with cornmeal. You must use cornflake crumbs. Dip the zucchini slices in an egg/milk mix, cover with cornflake crumbs and then fry. This is the right way to do it. Trust me. Been doin' it for years.

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mudbugs

Cooking Level: Expert

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Reviewed: Jul. 3, 2006

Didn't like this... the cornmeal never got soft - added a grainy texture that my husband and I found off-putting. Next time, will try flour instead.

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 20, 2006

I've tried frying zucchini with a bread crumb coating (like with eggplant) and was never pleased with it, I hadn't thought of using cornmeal but thanks for this recipe because it turned out great! Makes a great snack.

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