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Breaded And Fried Zucchini

These are great snacks, perfect for cocktails, and a tasty vegetable with fish, fowl, or meat. Here is a method used in many restaurants to make life easier: Simply follow the recipe through the point of breading zucchini, then freeze them on a cookie sheet, with a little space between them. After they are frozen solid, store them in the freezer in a Mason jar or heavy plastic container for up to 2 weeks. When you are ready to use them, heat the oil and plop them in frozen. By the time the color is just right, they will be hot and cooked through.

Type: Vegetables
Courses: Side dish, Snacks, Starters and appetizers
Serves: 6 people

Recipe Ingredients

6   Zucchini - (abt 6" long) - well washed (medium)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Flour - for dredging
2   Eggs - beaten (large)
  Bread crumbs - for coating
1 cup 237mlVegetable oil - for frying

Recipe Instructions

Trim the stems off the zucchini and discard them. Cut the zucchini in half lengthwise, and into 1 1/2-inch diagonal slices. Sprinkle with salt and pepper and dredge them in flour. Drag the zucchini through the beaten eggs and then toss them in the bread crumbs. Coat them well. Lay them out without touching one another until you have finished. At this point you are ready to either fry them or store them as noted below in the freezer.

Heat the oil to 350 degrees in a small deep pan and fry the zucchini until they are deep gold. Drain them on paper towels and serve them very hot.

This recipe yields 6 servings.

LA VERA CUCINA ITALIANA by Carlo Middione (c) 1996 - Simon & Schuster, New York, NY - 366 pages - $35.00 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest


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