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fried zucchini

(5 ratings)
Cowgirl67 avatar
Blue Ribbon Recipe by
Holly Grier- Wallace
@Cowgirl67
OTISCO, IN

I love using up my fresh garden zucchini, which seems to always be more than I can keep up with. These fried zucchini strips go fast, so make plenty and serve 'em up while it's good and hot. I love to make a variety of sauces to go along with the fried zucchini, a few of which I've shared at the end of the recipe. Enjoy!

Blue Ribbon Recipe

This is a good, very basic recipe on how to fry zucchini. There are no frills, but it's delicious. The crust is light and fries to a golden brown. When zucchini is abundant definitely prepare a batch (or two) of these fried zucchini sticks. If you like a thicker crust, double dip the zucchini. After the flour, dip it in the egg again and then the flour again. Serve with your favorite dipping sauce. We opted for Holly's Hot Horsey Sauce and it was fantastic.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 -6
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For fried zucchini

  • 2-3
    small to medium sized zucchini, sliced lengthwise in approximately 1/4
  • 1 c
    all-purpose flour
  • 2
    eggs, beaten
  • 1/4 c
    milk
  • salt and pepper, to taste
  • 1/2"
    olive oil, extra virgin in a skillet
  • dipping sauce (ingredients in instructions)

How To Make fried zucchini

  • Adding olive oil to a skillet.
    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.
  • Zucchini sliced into sticks and seasoned.
    2
    Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices.
  • Egg and milk beaten together in a bowl.
    3
    Beat the eggs and milk mixture until well blended.
  • Flour, salt, and pepper in a bowl.
    4
    Mix the flour and a small amount of salt and pepper in a large bowl.
  • Dipping zucchini into the egg.
    5
    Dip the zucchini in the egg and milk mixture.
  • Coating zucchini in the flour.
    6
    Then flour each slice well. Shake off any excess flour before adding to your hot oil.
  • Frying the zucchini sticks.
    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.
  • Zucchini sticks fried until golden brown.
    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.
  • Draining zucchini sticks on a paper towel.
    9
    Drain on paper towels. Serve hot with some of your favorite dipping sauces!
  • Preparing the dipping sauce.
    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.
  • https://www.youtube.com/watch?v=r7P2cvmeBWg
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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