Fried Zucchini With Tzatziki Recipes

Steps:

• In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
• Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
• Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
• Serve with Tzatziki and lemon wedges.
• In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.

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:

• Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
• Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
• Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.