Best 5 Worlds Best Fried Zucchini Recipes

Indulge in culinary excellence by embarking on a journey to discover the secrets of creating the "World's Best Fried Zucchini." This tantalizing appetizer or side dish, often served at gatherings and events, captivates hearts with its crispy exterior and tender, flavorful interior. The perfect balance of crunch and softness, combined with a symphony of seasonings, transforms ordinary zucchini slices into culinary masterpieces. As you embark on this culinary adventure, you'll unlock the secrets of selecting the ideal zucchini, mastering the art of breading and frying, and exploring a world of dipping sauces to complement this delectable treat.

Let's cook with our recipes!

FRIED ZUCCHINI

Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

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.

WORLD'S BEST FRIED ZUCCHINI

World's Best Fried Zucchini image

I have loved this ever since I was a little girl. It takes a while to make but it's really easy and totally worth it. Cooked zucchini is the best!! **However, I must mention that I use garden zucchinis for this recipe that tend to be quite a bit larger than those purchased in a grocery store. If you are using smaller zucchinis, you will need less of the coating mixture.

Provided by LauraLou

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Steps:

Heat electric fry pan to 250°F.
Mix eggs and milk in bowl.
Soak handful of zucchini slices in mixture.
Lightly shake them off and coat them with flour.
Place each slice in the fry pan with plenty of butter.
Repeat until all slices are in the pan.
Cook until each side is dark brown.
Salt and pepper slices to taste.
Enjoy!

SHARON HALPER'S FRIED ZUCCHINI

Sharon Halper's Fried Zucchini image

Provided by Molly O'Neill

Categories appetizer

Time 2h30m

Yield 6 appetizer servings

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
3/4 teaspoon salt
3 tablespoons olive oil
2 large eggs, separated
Pinch freshly grated nutmeg
1/3 cup dry white wine
1 cup cold water
Vegetable oil for deep frying
3 medium zucchini, cut into 2-inch sticks
Coarse salt
Lemon wedges for garnish

Steps:

Sift the flour into a large bowl. Add the salt, olive oil, egg yolks, nutmeg, wine and water, one ingredient at a time, stirring well after each addition. Stir until the batter is smooth. Cover and let stand in a cool place for 2 hours.
Fill a heavy pot or deep fryer with 2 inches of vegetable oil. Place over high heat and heat to 360 degrees using a deep-fat thermometer.
While the oil is heating, place the egg whites in a small bowl and beat them until they are stiff but not dry. Fold the whites into the batter.
Working in batches, dip the zucchini sticks into the batter and carefully drop them into the hot oil. Fry the sticks, turning them occasionally, until they are golden, about 2 to 3 minutes. Remove them from the fat and drain on double-layered paper towels. Continue until all the zucchini is fried.
Transfer the zucchini to a serving plate covered with a paper towel and sprinkle them with coarse salt. Garnish with lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 546 milligrams, Sugar 3 grams, TransFat 0 grams

EASY PAN-FRIED ZUCCHINI

Easy Pan-Fried Zucchini image

Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.

Provided by Caroline

Categories Fruits and Vegetables Vegetables Squash

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 zucchini, peeled and sliced
1 clove garlic, peeled
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons dry bread crumbs, or more as needed
2 tablespoons olive oil, or more as needed

Steps:

Rub zucchini slices with garlic.
Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g

FRIED ZUCCHINI

Fried Zucchini image

Fried food is probably not on anyone's lists of healthy eats, but you have to start with this: Fat is good for you. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it's high quality and you don't eat it to the exclusion of plants. That's one reason you shouldn't reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)

Provided by Mark Bittman

Categories brunch, dinner, lunch, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 medium zucchini, about 2 pounds
3 eggs
Salt
Black pepper
1 cup all-purpose flour
3 cups bread crumbs, preferably fresh
Neutral oil, such as canola or grapeseed, for deep-frying
1/4 cup chopped fresh parsley leaves for garnish
2 lemons, quartered, for serving

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.

Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 56 grams, Carbohydrate 90 grams, Fat 65 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Use fresh, firm zucchini for the best results.
Slice the zucchini into thin, even pieces so that they cook evenly.
Coat the zucchini slices in a thin layer of flour before frying. This will help them to brown and crisp up.
Use a shallow layer of oil for frying so that the zucchini slices can cook evenly without getting too greasy.
Fry the zucchini slices in small batches so that they don't overcrowd the pan and cook evenly.
Cook the zucchini slices until they are golden brown and crispy, about 2-3 minutes per side.
Drain the zucchini slices on paper towels to remove any excess oil.
Serve the zucchini slices immediately with your favorite dipping sauce.

Conclusion:

Fried zucchini is a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a quick and easy recipe, give fried zucchini a try. You won't be disappointed!