Hg Faux Fried Zucchini Recipes

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.

FRIED ZUCCHINI

Steps:

• Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
• Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
• Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.

KETO FRIED ZUCCHINI (ALMOND FLOUR)

Steps:

• In a small bowl, add water and eggs together and beat well. Set aside.
• In another small bowl, add almond flour and grated Parmesan cheese and mix well.
• Preheat a large skillet (cast iron pan as shown) with a 1/3cup coconut oil on medium high heat. If your pan is larger, you may need to add extra oil. The oil should be deep enough that the slices do not sit on the bottom of the pan directly and need a little oil under them. This helps with sticking.
• Slice zucchini squash into 1/4" slices.
• Dip zucchini slices into egg and then flour mixture, coating both sides. Shake off any excess.
• Using tongs, place round in hot oil and cook for 2-3 minutes on each side until browned. USE A METAL SPATULA to flip zucchini over, which helps prevent the flour and parmesan from sticking to the pan and unsticking from the zucchini.
• Drain on paper towels and season with salt. Serve with ranch dip.

OVEN-FRIED ZUCCHINI

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
• Wash, trim, and slice the zucchini into 1/2-inch-thick rounds.
• Beat the egg in a small bowl.
• Spread the breadcrumbs out in a shallow dish. Stir the Parmesan cheese, salt, basil , and pepper into the breadcrumbs.
• Dip 5 to 6 zucchini slices into the beaten egg.
• Transfer to the breadcrumb mixture, pressing on both sides to coat.
• Shake off excess and place the coated rounds on the prepared baking sheet.
• Repeat with the remaining zucchini slices.
• Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
• Bake for 8 minutes. Using tongs, turn the zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown. Allow the zucchini to cool on the pan for 2 minutes.
• Serve hot as a side dish or appetizer and enjoy.

FRIED ZUCCHINI

Steps:

• 1. Depending on the size of your skillet, use enough oil in a skillet to make it about 1/2" deep. I always use olive oil.
• 2. Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices.
• 3. Beat the eggs and milk mixture until well blended.
• 4. Mix the flour and a small amount of salt and pepper in a large bowl.
• 5. Dip the zucchini in the egg and milk mixture.
• 6. Then flour each slice well. Shake off any excess flour before adding to your hot oil.
• 7. Heat the oil to medium-high, when the oil is hot enough, carefully drop in the zucchini one at a time. Here is a good tip to test the hot oil: Use the handle of a wooden spoon or a wooden chopstick. When the oil has pre-heated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool a bit. If you don't see any or very few bubbles pop up - then the oil is not hot enough.
• 8. Turn the zucchini on each side after letting the bottom brown well prior to turning (or you will lose your batter). The zucchini slices are done when they are a nice golden brown on each side.
• 9. Drain on paper towels. Serve hot with some of your favorite dipping sauces!
• 10. Holly's Dipping Sauces: Here are a couple of my tried and true recipes for dipping sauce ~ Holly's Hot Horsey Sauce: Using about 1/2 cup of mayonnaise, add about 1-2 Tbsp of prepared horseradish (I buy the small jars of prepared horseradish in the condiment section of my grocery store) and mix well. Horsey Ketchup Sauce: Use approximately 1/2 cup of your favorite ketchup and add between 1-2 Tbsp of fresh prepared horseradish. Ranch Dill Dip: Using about 1/2 cup of ranch dressing, add fresh diced dill and mix well. Cucumber Ranch and Herb Dip: Using about 1/2 cup of ranch dressing, add approximately 1/4 cup diced cucumber, 3-4 sprigs of diced cilantro, basil, and oregano. Mix well.

FRIED ZUCCHINI COINS

Steps:

• Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
• Beat the eggs in another bowl.
• Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
• Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

FRIED ZUCCHINI

Steps:

• Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese, salt and pepper in a shallow bowl. Stir to combine.
• Place the eggs in a second bowl.
• Dip the zucchini sticks in the egg, then roll in the breadcrumb mixture until completely coated.
• Heat 2 inches of oil in a deep pan to 350 degrees F.
• Fry 6-8 pieces of zucchini at a time for 2-3 minutes or until golden brown. Repeat with remaining zucchini.
• Place the cooked zucchini on paper towels to drain.
• Sprinkle with parsley, then serve immediately with marinara sauce on the side.

EASY PAN-FRIED ZUCCHINI

Steps:

• Slice the zucchini into ½ cm/ 0.2 inch thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour.
• Heat 2-3 tablespoons oil or lard in a non-stick or cast iron pan. The oil should be enough to cover the bottom of the pan in a thin layer.
• Drag each zucchini slice through the beaten eggs just before placing it in the pan.
• Fry on medium-low heat for about 3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. If they turn too dark too soon, turn the heat even lower.
• Next batch: Remove from the pan and fry the next batch adding more fat if necessary. Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
• Serve: Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread. Or cold in sandwiches.

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:

• 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.

FAUX- FRIED ZUCCHINI

Steps:

• 1. Beat raw eggs in a large bowl until well mixed.
• 2. Slice zucchini into 1/4 inch thick rounds.
• 3. Dip zucchini in egg batter.
• 4. Place on greased cookie sheet or cake pan in one layer.
• 5. Sprinkle grated Parmesan on zucchini slices.
• 6. Sprinkle bread crumbs evenly over zucchini slices.
• 7. Bake at 450 degrees for 15 minutes. Let cool. Separate with a knife and serve.

ZUCCHINI FRIES FOR 2

Steps:

• Cut zucchini into 3x1/2x1/2-in. pieces. In a shallow bowl, whisk egg white. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip zucchini in egg white, then roll in flour mixture., Place zucchini on a baking sheet coated with cooking spray; spray with additional cooking spray. Bake at 425° for 18-22 minutes or until golden brown, turning once. Serve with marinara sauce.

HG FAUX FRIED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Place cereal in a blender/food processor. Add ranch mix and 1/4 teaspoon each of garlic powder, onion powder, and oregano. Add a dash each of salt and pepper. Grind to a breadcrumb-like consistency. Transfer to a medium bowl and set aside. In another medium bowl, combine egg substitute with a dash each of garlic powder, onion powder, oregano, salt, and pepper. Stir thoroughly and set aside. Slice zucchini into 1/2 wide circles. Blot any excess moisture. Spray a large baking sheet with nonstick spray. Coat zucchini in seasoned egg substitute. One at a time, give zucchini a shake to remove excess egg substitute, coat with crumbs, and lay flat on baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through baking, or until outsides are crispy and zucchini is cooked through.