Does anyone know how to fry zucchini? Or any other recipes besides bread?

I know how to make bread. I really think i just want to fry the zucchini any suggestions?Does anyone know how to fry zucchini? Or any other recipes besides bread?
FRIED ZUCCHINI


3 Tablespoons oil (or bacon drippings)


1 lb. zucchini - cut into disks (chopped in 1 to 1 1/2 inch pieces)


1 onion (sliced)


1 green pepper (sliced)


Fry on medium heat, stirring frequently, for about 15 minutes.





FRIED ZUCCHINI SQUASH


1 lb. zucchini squash


1 egg


2 Tablespoons milk


1 cup dry bread crumbs


Oil


1/2 cup grated cheese (Romano)


1/4 cup parsley flakes


1 clove garlic, minced


Beat egg and add milk. More milk may be used, if needed. Set this aside. Combine bread crumbs, cheese, parsley and minced garlic. This is coating used for squash. Wash and scrape zucchini. Slice lengthwise into 4-5 slices, depending on size. Dip slices in egg mixture, then into seasoning coating. Fry in hot oil until done. The seasoning bread crumb coating may be used for coating pork chops or chicken, also. Quite delicious.


www.cooks.com





BEER BATTER-FRIED ZUCCHINI


1 medium zucchini, thinly sliced


2 teaspoons salt


1/4 teaspoon pepper


1 cup flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 cup beer


1/4 cup fresh lemon juice


1 cup vegetable oil


Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.


Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saut茅 half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while saut茅ing remaining zucchini. Serve immediately.


www.recipegoldmine.com





ZUCCHINI FRITTERS


3 cups shredded zucchini


2 eggs, slightly beaten


1 small onion, chopped


1/2 cup toasted, chopped pecans


1/2 cup self-rising flour


1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)


Light Olive Oil


Salt


Sour cream, (optional)


In bowl, combine all ingredients except olive oil. In large skillet, heat olive oil to 350潞F. Place mixture by tablespoonfuls into hot olive oil. Cook in batches for 1-2 minutes per side until brown. Remove to a wire rack or baking sheet and keep warm until ready to serve. Sprinkle with salt. If desired, serve with sour cream on the side. Serves 12.


www.hormel.com





OVEN-FRIED ZUCCHINI IN A CHRUNCHY PARMESAN CRUST:


1 Tablespoon extra-virgin 0live oil


1/4 cup fine dried bread crumbs


1/3 cup grated imported Parmesan cheese


1/2 teaspoon dried rosemary, crumbled


2 to 3 dashed cayenne pepper


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


1 large egg


4 small green or golden zucchini


Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the oil and set aside.


In a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well. In a second shallow dish, lightly beat the egg.


Trim the ends of the squash. Cut each squash in half lengthwise. Lay the halves flat and cut in half lengthwise again. Then cut the strips in half crosswise. Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet.


Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature. Makes 4 servings.


www.whatscookingamerica.netDoes anyone know how to fry zucchini? Or any other recipes besides bread?
Slice them 1/2 inch thick Cover with a mixture of salt, pepper,a little paprika and flour. Shake off excess flour and place in a frying pan with 1/2cup of oil . Set heat at medium or the flour will burn. Fry until they are soft and golden brown ENJOY
pour a bit of olive oil in a pan. cut zucchini into thin slice and fry away. simple!
My grandma makes really good fried zucchini and egglant. She taught me to slice the zucchinni thin and the dip it in a beaten egg and then dip it in a mixture of cornmeal and parmasean cheese. (Half and Half). After that fry it in a light layer of oil in meduim heat and then flip over after a couple minutes.
http://www.epicurious.com put zucchini in the search and have a good time.
beer batter.
Just bread it and fry it over medium heat, Its really good if you make a tempura batter and a buttermilk dressing dip. Or you can sautee it. Start with butter or olive oil, maybe a little onion and or garlic. You know whats really good? Zucchini and or squash blossoms. Take the male flowers and lightly bread and sautee them. Its a delicacy. Yummy.
fry zuccinni in any oil or butter, but for a very short time as it will turn to mush
Deep Fried Zucchini with Creamy Garlic Dip





1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)


1/2 cup flour


2 eggs, beaten


1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word here)


Shortening (for deep-frying )





* Either with a garlic press, which will run you about a fin, or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day. However, you can get rid of the odor, by rubbing your hands over a stainless steel sink or spoon.





Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees F until golden.





Serve immediately with Creamy Garlic Dip.





Garlic Dip


1 cup buttermilk


1 cup real mayonnaise (no pretenders)


1 package ranch salad dressing mix


2 garlic cloves, minced





Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks.





Makes 2 to 4 servings
Mix a batch with flour, eggs, and milk.
i just fry it with butter, salt and pepper..yummo
Sprinkle it with salt and pepper wait about 15 minutes then dredge it in cornmeal mix. Wait about 5 minutes and dredge it again then fry it in about 1/4 inch of oil.


You can do the same with yellow neck squash and okra.
I FRY MY ZUCCHINI IN A FRY PAN USING BUTTER,SALT AND PEPPER,ITS THAT EASY. I HOPE THIS HELPS YOU.
I have two pretty yummy zucchini recipes that I think are like what you want


The first is slice the zucchini lengthways to about 1/2 a centimetre thickness (About 1/5 of an inch if you do imperial measuring) a bit thicker is ok, but not too much, then brush on a little good olive oil then grill the slices until starting to brown, serve with a little more olive oil and a good squeeze of lemon, these are also good cold on sandwiches, you could fry them I suppose, but again, use only a little oil, zucchini's really absorb oil!


The other recipe is kind of like a parmigiana fritter thing. Slice the zucchini into thick rounds, then dip first in seasoned flour (which is just flour with salt and pepper), then into some raw beaten eggs, then into breadcrumbs. Fry the pieces in about a centimetre of oil till browned on both sides.


yeah, just make sure you don't use too much oil if the zucchini has no batter or anything, because they just become oily, but a bit of oil is neccessary to bring out the sweetness of the vegetable.


I hope this helps
I like to coat it with a little flour, then fry it in butter. Simple but it gives a little crispness.
1 medium zucchini, 1/4-inch slices, crosswise


(other veggies in pieces, if desired, such as mushrooms, onion rings,


eggplant slices, cauliflower)


several leaves of fresh basil, very coarsely chopped


1 medium red onion, sliced very thin


1 cup grated Parmesan or Romano cheese, grated


vegetable oil for frying





1 cup flour


1 egg


3/4 cup milk (or more if needed)


1 - 2 tsp garlic salt


dash of black pepper





Mix together the flour, egg, milk and seasonings and whisk together. The batter should be the consistency of a medium thick pancake batter. Pour enough oil into a heavy fry pan to a depth of about 1/2'; and heat to high. Dip the slices of zucchini in the batter to fully cover each slice and drop gently into the hot oil. Fry on each side to a golden brown, drain for a few minutes on a paper towel and set in a baking dish in layers. In between each layer sprinkle some Parmesan cheese, spread a few rings of the onion slices and sprinkle a little of the basil leaves. Cover with foil as you fry the remaining zucchini to keep warm and lightly steam. Serve immediately.
Try zucchini cookies:





1 C. sugar


1/2 C. soft butter


1 egg, beaten


2 C. flour


1 t. baking soda


1/2 t. salt


1 t. cinnamon


1/2 t. ground cloves


1 C. raisins


1 C. chopped nuts


1 C. grated zucchini





Cream butter and sugar, add egg and beat until light and fluffy. Stir all dry ingredients together in a separate bowl, gradually add to sugar mixture blending well, then add grated zucchini and mix well. Stir in raisins and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 375 degrees for 12-15 minutes - do not overbake. Makes about 3 dozen cookies.





P.S. Peel the zucchini first before grating!!
I like to use the small zucchini raw in salads. Just cut it in cubes and toss it in.





Also, they are good sliced in half and cooked in the microwave for two minutes. Spray them with a little olive oil and sprinkle on any flavorings that you like before you cook them. I use basil, rosemary or an Italian herb mixture and a little salt and pepper.





Zucchini is really good in soup. Italian soups often have them.





Try making a combination of oven roasted vegetables. Cut chucks of zucchini, onion, peppers, and eggplant, and yellow squash. Spread them on a cookie sheet (I always line them with foil), drizzle with olive oil and season with herbs. Toss the mixture to get them well coated the oil and herbs. Back for twenty to thirty minutes until tender crisp. YUM. They can be eaten as they come from the oven or you can toss them with marinara sauce and pasta. All my vegetarian friends love this one.





When I fry them, I dip them in egg, them a mixture of four and seasoning salt (Lawry's is good, or a Cajun mixture) fry to golden brown in a little peanut oil.





Any recipe that works with yellow squash will work with zucchini, too.
here ya go .......





http://www.recipezaar.com/r/q=zucchini





enjoy





10 pts for best answer appreciated : )