Neelys Fried Zucchini Recipes

Steps:

• Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
• In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
• In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.

Steps:

• Place zucchini and onions in a medium bowl and mix together.
• In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
• Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
• In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer,flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
• NOTE: I like to dip with homemade wasabi mayo.

Steps:

• Combine egg and water in a shallow dish.
• Combine breadcrumbs, basil and garlic powder in another shallow dish.
• Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
• Let set on cooling rack.
• Heat oil in a large nonstick skillet over medium heat.
• Fry zucchini in hot oil for 3 minutes or until lightly browned.
• Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
• (Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.