Fried Zucchini With Cucumber Dip Recipes

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
• Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
• For the sauce:
• Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

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.

Steps:

• Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
• Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
• Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
• Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
• In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
• Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
• Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
• When both sides are golden brown, pull from the oil and set on paper towels to drain.

Steps:

• Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
• Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
• Place yogurt in center of large platter. Surround with zucchini and serve.

Steps:

• Heat oil to approx 350.
• Coat zucchini slices with flour.
• Dip in egg.
• Coat both sides with bread crumbs and carefully place in oil.
• Repeat with all zucchini slices -- do not crowd the pan.
• Drain on paper towels and serve warm with garlic dip.
• For the Garlic Dip:.
• Combine all ingredients with a whisk till well blended.
• Store in fridge till ready to serve.
• Try and make well in advance of the zucchini as the longer it sits the better it tastes.
• Good refrigerated for up to 3 weeks.