Fried Zucchini Strings Recipes

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.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
• Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
• Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.

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.

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.

Steps:

• Using a julienne peeler or mandoline, cut the zucchini into VERY thin pasta-like strips.
• Discard the center core with the seeds.
• Blot with paper towel to remove as much moisture as possible.
• Heat 3 inches of oil in a deep fryer to 375.
• Add the zucchini strands without over filling the pan.
• Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel.
• Sprinkle with sea salt and serve at once.

Steps:

• Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
• In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
• Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
• Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
• Dip in ketchup or your favorite fry sauce.

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine bread crumbs and cheese topping.
• Dip zucchini strips into egg, then into crumb mixture.
• Place on baking sheet coated with nonstick cooking spray.
• Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.

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.

Steps:

• 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.
• 2. Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices.
• 3. Beat the eggs and milk mixture until well blended.
• 4. Mix the flour and a small amount of salt and pepper in a large bowl.
• 5. Dip the zucchini in the egg and milk mixture.
• 6. Then flour each slice well. Shake off any excess flour before adding to your hot oil.
• 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.
• 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.
• 9. Drain on paper towels. Serve hot with some of your favorite dipping sauces!
• 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.

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:

• Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips. Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
• Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes. Discard garlic.
• While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain. Serve immediately.