purplekitty7772008
Well-Known Member
I was bored. And I just picked some zucchini from my garden an hour or so and decided to make some fried zucchini since I haven't made any in a month.
Because, honestly, I was getting way too much zucchini from the garden
and got sick of eating it.
Anywho, I decided to do a tutorial for those that like zucchini but don't know quite how to make it. (and cuz I'm bored)
Here we go!!!
(Just to add, I may edit some things. Photobuckets sometimes automatically copies the wrong IMG code therefore posting a completely different picture)
I will start with a list of ingredients needed.
3 small zucchinis (or however much you want).
I say small zucchini's under 6 inches because the flesh is still tender and sweet. Remember, the bigger the zucchini gets, the more woody the texture gets, and the more bitter the taste.
1 (or 1/2) cup of Parmesan Cheese
1 cup of Italian bread crumbs
1 tsp of basil
Salt and pepper
flour
egg
vegetable oil
First, you need to wash the zucchini well. I skin my zucchini, but you don't have too. Lots of nutritional value in many vegetables is in the skin. Slice the zucchini into thin slices.
After you have sliced the zucchini, beat your egg in a bowl until mixed well, or you can beat until foamy.
Dip the slices of zucchini into the egg.
Next, you're going to mix your bread crumbs, Parmesan cheese, basil, salt and pepper (to taste)
all in a bowl. Mix well. Dip the zucchini slice covered with egg into the bread crumb mix.
Repeat this step to get a nice thick coating of bread crumbs. You want the zucchini to be crunchy.
This can get messy.
Next, season your flour with salt and pepper.
I used my moms "good" salt and pepper.
The kind you grind up with the cap.
Take the zucchini that you just double breaded
and dip into the flour. This step helps keep the breading on and adds a bit of extra flavor.
After it has been coated, stick it in the deep fryer
and fry until brown, or until the desired texture of
crunchiness.
Put the hot zucchini on a plate with paper towels
to get any excess oil off.
let cool for 2-3 minutes. Serve with Ranch.
Last but not least, enjoy your zucchini.
Nothing better than eating organic zucchini straight
from the garden!!!
For some reason, the zucchini in this batch came out very sweet. I didn't mind.
Because, honestly, I was getting way too much zucchini from the garden
and got sick of eating it.
Anywho, I decided to do a tutorial for those that like zucchini but don't know quite how to make it. (and cuz I'm bored)Here we go!!!
(Just to add, I may edit some things. Photobuckets sometimes automatically copies the wrong IMG code therefore posting a completely different picture)
I will start with a list of ingredients needed.
3 small zucchinis (or however much you want).
I say small zucchini's under 6 inches because the flesh is still tender and sweet. Remember, the bigger the zucchini gets, the more woody the texture gets, and the more bitter the taste.
1 (or 1/2) cup of Parmesan Cheese
1 cup of Italian bread crumbs
1 tsp of basil
Salt and pepper
flour
egg
vegetable oil
First, you need to wash the zucchini well. I skin my zucchini, but you don't have too. Lots of nutritional value in many vegetables is in the skin. Slice the zucchini into thin slices.
After you have sliced the zucchini, beat your egg in a bowl until mixed well, or you can beat until foamy.
Dip the slices of zucchini into the egg.
Next, you're going to mix your bread crumbs, Parmesan cheese, basil, salt and pepper (to taste)
all in a bowl. Mix well. Dip the zucchini slice covered with egg into the bread crumb mix.
Repeat this step to get a nice thick coating of bread crumbs. You want the zucchini to be crunchy.
This can get messy.
Next, season your flour with salt and pepper.
I used my moms "good" salt and pepper.
The kind you grind up with the cap.
Take the zucchini that you just double breaded
and dip into the flour. This step helps keep the breading on and adds a bit of extra flavor.
After it has been coated, stick it in the deep fryer
and fry until brown, or until the desired texture of
crunchiness.
Put the hot zucchini on a plate with paper towels
to get any excess oil off.
let cool for 2-3 minutes. Serve with Ranch.
Last but not least, enjoy your zucchini.
Nothing better than eating organic zucchini straight
from the garden!!!
For some reason, the zucchini in this batch came out very sweet. I didn't mind.
