Fried Zucchini Salad Recipes

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BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS



Burrata Salad with Fried Zucchini and Vegetable Chips image

This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough.

Provided by AnnaBarnett

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 medium beets
1 medium eggplant
4 tablespoons rapeseed oil, divided, or more as needed
1 pinch flaked salt
1 medium fresh zucchini, thinly sliced
salt and freshly ground black pepper to taste
2 cloves garlic, crushed and finely chopped
4 sprigs parsley, chopped, or more to taste, divided
1 (4 ounce) ball burrata, torn
8 slices sourdough bread, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
  • Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
  • Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
  • Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 43.9 g, Cholesterol 20 mg, Fat 21.2 g, Fiber 8.5 g, Protein 13.4 g, SaturatedFat 6.5 g, Sodium 489.3 mg, Sugar 8.3 g

FRIED ZUCCHINI BLOSSOMS WITH GRILLED VEGETABLE PANZANELLA AND BABY ARUGULA SALAD



Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad image

Provided by Anne Burrell

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 zucchini, sliced lengthwise into 1/4-inch thick slices
3 plum tomatoes, halved
1 red onion, cut into 1/4-inch thick rings
Olive oil
Kosher salt
1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes
1/4 cup red wine vinegar
1 1/2 cloves garlic, smashed and minced
Canola oil
1 cup cake flour
1 tablespoon baking powder
Kosher salt
1/2 cup club soda
1/2 cup goat cheese
4 zucchini blossoms
4 fresh basil leaves
2 cups baby arugula
1 tablespoon olive oil
Kosher salt
Red wine vinegar

Steps:

  • For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.
  • Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.
  • Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.
  • For the blossoms: Heat the oil to 375 degrees F.
  • Whisk together the cake flour, baking powder, pinch salt, and club soda.
  • Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.
  • Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.
  • Fry the basil leaves until just crisped. Set aside.
  • For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.

PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE



Pan-Fried Zucchini with Anchovy Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 zucchini, sliced into 1/3-inch-thick rounds
1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
  • When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

FRIED ZUCCHINI



Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Steps:

  • Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
  • When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
  • Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

EASY FRIED ZUCCHINI



Easy Fried Zucchini image

These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.

Provided by Stephsteph

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchinis, cut into 1/2-inch slices
2 eggs, beaten
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g

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