Even though I didn’t grow my own zucchini this year, doesn’t mean I didn’t benefit from almost everyone else around me. So we’ve been getting creative with our zucchini supply, cooking it all kinds of ways. I recently made some really yummy Fried Zucchini that went as a great side dish with our Chicken Pesto Pasta.
Fried Zucchini Recipe
Ingredients:
- 1 large zucchini
- 1/2 cup flour
- 2 egg whites
- 1/2 cup fine bread crumbs
- 3 deep pans – for dipping
- 1 cup extra virgin olive oil
- saute pan
- tongs
Method:
1. First, get your olive oil hot and ready to fry. Place your cup of olive oil into your saute pan on medium heat to 350 degrees.
2. While your oil is heating up, cut your zucchini into 1/4 -1/3 of an inch slices and set aside.
3. In 3 separate pans, add your flour, egg whites, and bread crumbs to each. Line them up in a sort of assembly line for your zucchini.
4. Dip your sliced zucchini into the flour, then egg whites, then bread crumbs.
5. Carefully place your coated zucchini into the hot oil and let fry for 3 or so minutes per side. I like to use a splatter cover to my frying pan, helping keep me oil burn free.
6. Using your tongs, place your fried zucchini onto a paper towel lined plate to cool.
These were fun to make and a really great way to cook our plethora of zucchini. What great recipes do you have for eating zucchini? I might need a few more ideas!
- 1 large zucchini
- 1/2 cup flour
- 2 egg whites
- 1/2 cup fine bread crumbs
- 3 deep pans - for dipping
- 1 cup extra virgin olive oil
- saute pan
- tongs
-
First, get your olive oil hot and ready to fry. Place your cup of olive oil into your saute pan on medium heat to 350 degrees.
-
While your oil is heating up, cut your zucchini into 1/4 -1/3 of an inch slices and set aside.
-
In 3 separate pans, add your flour, egg whites, and bread crumbs to each. Line them up in a sort of assembly line for your zucchini.
-
Dip your sliced zucchini into the flour, then egg whites, then bread crumbs.
-
Carefully place your coated zucchini into the hot oil and let fry for 3 or so minutes per side. I like to use a splatter cover to my frying pan, helping keep me oil burn free.
-
Using your tongs, place your fried zucchini onto a paper towel lined plate to cool.
We tried this tonight with eggplant, yellow squash, and zucchini. We ran out of bread crumbs (crushed garlic and cheese croutons) before we ran out of vegetables!
Okay, I was just told about this site for Zucchini Noodles. I’m making it tonight with an easy pesto sauce:
http://reluctantentertainer.com/2010/08/what-to-do-with-zucchini-make-delicious-noodles/
Will Blog – Thanks for the oven version. Probably more health!
Lindsey – Get ready!!!
I’d probably swap the extra virgin olive oil for Sunflower oil – much healthier and it can stand the hot temperature. Extra virgin olive oil should not be used in cooking – it changes the chemical structure of it. It is great for salad dressings though. I use zucchini’s in a “zucchini slice” which is sort of a crust-less quiche, or just oven baked with the other roast veggies.
Cor! They look very yum, and that’s not just because I haven’t had my dinner yet! Our courgettes, ahem, sorry, zucchini aren’t ready yet due to us living on the planet Hoth, but we should have a truck load in a week or so and I’ll be sure to try this with them!
Yum! Those look awesome! I’m such a sucker for anything fried…someone help me.
Yes Yes I have one. The pictures kind of suck because I posted it when I first started my blog but seriously Marie SO GOOD they are the zuchinni fritters in this recipe
http://inevergrewup.net/thursday-importance-of-the-arts-culinary-skills/
Whoa mama those look so yummy! I’ve always steered our family away from planting zucchini because I don’t like it raw and haven’t had any great recipes for preparing it. This has inspired me! Thanks Marie!
Oh, man, that looks good. Yum!
I do an oven-fried zucchini– its pretty close to this recipe:
http://www.food.com/recipe/oven-fried-zucchini-chips-117874
The Italian dressing adds a lot!