Butter Fried Zucchini Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 5, 2006
The batter doesn't stick very well to the zucchini. Better if they were deep fried.
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Photo by AHIMMERODER

Cooking Level: Expert

Home Town: Midland, Ontario, Canada
Living In: Victoria Harbour, Ontario, Canada

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Reviewed: Mar. 21, 2005
a little bland, but good
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Reviewed: Oct. 2, 2004
This recipe is confusing. The title says "Butter Fried Zucchini" and the description says "cooked in butter not oil". But then it calls for 3/4 cup *margarine*. I don't use margarine, my choice is butter instead of hydrogenated fat, but butter scorched if you got it hot enough to make the coating crispy and at lower temperatures it just soaks up fat and stays soggy. Oil would have definitely been a much better choice. Maybe if you use margarine this will turn out, but I can't see the benefit, I'll go back to using seasoned bread crumbs and olive oil for my fried zucchini.
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Photo by chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA
Reviewed: Oct. 2, 2004
I am always looking for new ways to prepare vegetables, and this one seemed pretty easy. However, the flour gives the zucchini a bland taste. However, I am going to try it again with thinner slices of zucchini and some sort of herbed breadcrumbs instead of flour.
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Reviewed: Sep. 29, 2004
Pretty good. I would add some more spices next time.
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