So even though zucchini is out of season, I am indulging in deep fried zucchini today and I will share the way to make it. This stuff is restaurant delicious!
Deep Fried Zucchini
1/2 cup flour (or so)
1 tablespoon milk or water
1/2 cup bread crumbs or Panko crumbs (or so)
oil for deep frying
Whisk egg and milk or water together in a shallow dish. I use a pie plate.
Put flour in one shallow dish, egg mixture in a separate dish, and crumbs in a third dish. Cut zucchini in pieces. I like to cut the zucchini like french fries leaving skin on each piece.
Coat the zucchini with flour on all sides. I put all the zucchini in the pie plate with the flour, all at once. I use my hands and fluff them about in the flour, making sure all the pieces separate and get coated on all sides. There is no need to do this one little piece at a time. That method is way too tedious. Makes me tired thinking about it.
Looks like this when they are all coated.
Lift the zucchini out of the flour, leaving all the excess flour behind, and drop them into the egg mixture. Again using my hands I turn them carefully and repeatedly until all pieces are coated with egg on all sides.
Looks like this when you're finished. Be careful not to stir off the flour when you are turning them to coat with egg.
Next, lift the pieces out of the egg and arrange in a single layer on the crumbs. I don't do all of them at once for this stage because it gets too messy and wastes too many crumbs. Turning too many at once in the crumbs can wipe off the coating.
Aren't they lovely? All coated and ready to be cooked. I used bread crumbs. The kind that come in a round cardboard container. I use the unseasoned kind. If you like your zucchini really crunchy try using Panko crumbs. They come in a box. They are super deedooper crunchy and then when you deep fry them, oh man are they crunchy and delicious. Try it both ways and see which you prefer. You really can't go wrong.
Transfer the zucchini to a plate, ready for the hot oil.
I coat them in crumbs in batches and pile them all up on the same plate. Deep fry them in hot oil. If you are using a deep fryer, set it to 375 degrees. If you don't have a deep fryer, you can still do this. I don't own a deep fryer and I make this sort of thing whenever I want to. I use a skillet with oil about 1 1/2 inches deep. As long as the zucchini floats when you drop it in, it is deep enough. The zucchini should not rest on the bottom of the pan.
Set the heat to medium high and be careful to not let the oil get too hot. Touch a zucchini to the oil to see if it sizzles. If it does, you can drop in the zucchini. If it doesn't sizzle, wait another minute or so and test it again. Don't walk away from the stove or leave the oil unattended. My friend burned down her kitchen by walking away from hot oil on the burner and forgetting about it!!
Fry the zucchini in batches. They should be able to float in a single layer. Fry until golden brown and flip them over after a couple of minutes. I use a meat fork to flip them over. When they are golden brown all around, take them out and drain them on paper towels.
Serve these delicious beauties with your favorite Ranch Dressing. If you live anywhere near the BYU Creamery...go get their Ranch Dressing!!! So worth the trip. I also have a really great recipe for homemade ranch dressing, which will beat anything from a bottle at the store. Would you like the recipe? Tell me and I'll post it!
Does that not look completely amazing? Aren't you hungry for deep fried zucchini to feed the family right NOW!? O, I love this stuff. I have plenty of time to make zucchini because I'm serving it with Smothered Steak which I have already ready and in my freezer. (Dinner is Ready, page 84).
More recipes like Deep Fried Zucchini (click the link and then scroll down to see On the Side).