Crispy Buttery Fried Zucchini Recipes

CRISPY FRIED ZUCCHINI

Steps:

• Heat the oil: In a large skillet.
• Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
• Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
• Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

CRISPY FRIED ZUCCHINI

Steps:

• Trim ends off zucchini and slice into ½" slices.
• Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish.
• Pour oil into a pan to ½" deep and heat over medium heat.
• Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
• Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.
• Drain on paper towels. Season with salt if desired.

FRIED ZUCCHINI

Steps:

• Cut the zucchini into rounds: Place the zucchini on a cutting board and use a sharp knife to trim the ends off. Slice the zucchini into 1/2-inch rounds.
• Prepare the breading station: In a shallow bowl or pie pan, stir together the flour, salt, and black pepper. In a separate shallow bowl or pie pan, whisk the eggs until the yolks and whites are combined. In a third shallow bowl or pie pan, stir the Panko and Parmesan together. This will be your assembly line to bread the zucchini.
• Preheat the oven to 215°F. You can keep the fried zucchini warm in the oven as you fry them in batches. Set a wire rack on a baking sheet. You'll place the fried zucchini on it.

CRISPY BUTTERY FRIED ZUCCHINI

Steps:

• Wash then dry the zucchinis. Cut the ends off of each, then slice each into rounds that are 1/3 inch thick. Sprinkle with salt and pepper, then place on a paper towel. Let sit for a few minutes and pat dry any excess moisture with another paper towel.
• Place the eggs in one bowl.
• Place the flour and seasoned salt into another bowl and whisk together.
• Combine the crushed crackers and the cheese in another bowl.
• Place one inch of oil into a a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F.
• Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off. Finish by dredging through the cracker mixture, coating the piece completely. Repeat with the remaining slices.
• Line plate with paper towels and place beside the stove.
• Fry the slices in the preheated oil for 2-3 minutes per side, until golden brown and crispy.
• Place on the paper towels to drain. Serve while still warm and dip in Ranch Dip.

BUTTER FRIED ZUCCHINI

Steps:

• Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
• Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

EASY FRIED ZUCCHINI

Steps:

• Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.