Deep Fried Zucchini Sticks Recipes

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UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.

Provided by William Uncle Bill

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Uncle Bill's Deep Fried Zucchini Strips image

Steps:

  • Wash and trim zucchini, (DO NOT PEEL).
  • Cut zucchini into about 2 1/2" long by 1/2" thick strips.
  • In a medium-size mixing bowl, beat eggs and milk until fluffy.
  • In a plastic bag, add flour, seasoning salt and shake well.
  • In a separate plastic bag, add finely crushed saltine crackers.
  • Dip zucchini strips in egg mixture.
  • Drop into flour mixture and shake well to coat.
  • Dip again into egg mixture.
  • Drop into crushed crackers and shake well to coat.
  • Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
  • Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
  • Zucchini should be crunchy.
  • Serve immediately with Bearnaise Sauce as a dip.
  • SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
  • NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
  • Also, Panko crumbs would be excellent or cornflake crumbs.
  • See recipe #382043.

1 medium zucchini, - 8 inches long
2 large eggs, beaten
2 tablespoons whole milk, homogenized
3/4 cup all-purpose flour
1/2 teaspoon seasoning salt
3/4 cup cracker crumb (saltines)
2 cups extra virgin olive oil (for deep frying) or 2 cups vegetable oil (for deep frying)
1 (2 ounce) package bearnaise sauce mix

FRIED ZUCCHINI STICKS

Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.

Provided by Emo G.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 23m

Yield 4

Number Of Ingredients 9



Fried Zucchini Sticks image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk buttermilk and eggs together in a shallow dish.
  • Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
  • Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
  • Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g

oil for frying
¾ cup buttermilk
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
¼ cup Parmesan cheese
½ teaspoon baking powder
¼ teaspoon salt
2 zucchini, sliced into 3-inch sticks

FRIED ZUCCHINI

Provided by Alex Guarnaschelli

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 10



Fried Zucchini image

Steps:

  • Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
  • Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water.
  • Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet.
  • When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat.
  • Serve immediately with lemon wedges.

4 cups canola oil
1 cup toasted Italian breadcrumbs
3 tablespoons grated Parmesan
3 eggs
1 splash cold water
4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
2 cups flour, for dredging
Kosher salt
1 tablespoon paprika, for dusting
1 lemon, cut into wedges

FRIED ZUCCHINI

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



Fried Zucchini image

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.

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

FRIED ZUCCHINI

Fried food is probably not on anyone's lists of healthy eats, but you have to start with this: Fat is good for you. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it's high quality and you don't eat it to the exclusion of plants. That's one reason you shouldn't reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)

Provided by Mark Bittman

Categories     brunch, dinner, lunch, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Fried Zucchini image

Steps:

  • Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
  • Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
  • Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
  • Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
  • Garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 56 grams, Carbohydrate 90 grams, Fat 65 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 11 grams, TransFat 0 grams

4 medium zucchini, about 2 pounds
3 eggs
Salt
Black pepper
1 cup all-purpose flour
3 cups bread crumbs, preferably fresh
Neutral oil, such as canola or grapeseed, for deep-frying
1/4 cup chopped fresh parsley leaves for garnish
2 lemons, quartered, for serving

FRIED ZUCCHINI BATTER

Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).

Provided by CindiJ

Categories     Vegetable

Time 10m

Yield 1 large zucchini, 6 serving(s)

Number Of Ingredients 8



Fried Zucchini Batter image

Steps:

  • In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
  • This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.

Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7

3/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup water
1 egg

ZUCCHINI STICKS

Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.

Provided by KUMLA

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 24

Number Of Ingredients 7



Zucchini Sticks image

Steps:

  • In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
  • In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
  • Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
  • Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 3.6 g, Cholesterol 34.4 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 105.3 mg, Sugar 0.7 g

2 quarts oil for frying
4 eggs
¼ cup heavy cream
½ teaspoon ground black pepper
¼ teaspoon salt
3 zucchini, quartered
¾ cup Italian-style dry bread crumbs

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