It's that time of year again for us gardeners...so many zucchini, so few recpies. I decided to fry some last night, and they were delicious. Here's the recipe.
1 Huge Zucchini...ours was almost 18 inches long (or a few smaller ones)
1/4 cup Kosher Salt (if using Table Salt, use less than half amount specified)
Canola Oil (for frying)
4 eggs, beaten
Peel zucchini, if desired. Cut zucchini into slices or wedges, depending on the shape you want. We cut ours about 1-inch thick, then quartered the slices. Sprinkle salt on zucchini slices. Let stand 30 minutes. Rinse salt off of zucchini. Use large, sturdy pan or skillet, pour in enough oil so it is about 1 inch deep. Heat oil in skillet over medium high heat. Pour corn starch into open dish that allows you room to coat the zucchini slices in corn starch. Coat slices in corn starch. Dip coated zucchini in beaten eggs, sprinkle lightly with breadcrumbs, if deisred. Place zucchini in hot oil. Let fry 3 minutes, or until batter browns. Turn over and fry other side until browned. Remove fried zucchini from oil, place on cooling rack or paper towel-lined plate. Serve. Delicious dipped in marinara sauce, alfredo, or eaten plain. Can be served as an appetizer, or fabulous side dish.
You can also make zucchini parmesan with these.
Fried Zucchini (use the breadcrumbs for this recipe)
2 28-oz jars spaghetti or marinara sauce (or you can use my freezer sauce recipe from Sun, Jun 7)
1/2 cup grated Parmesan or Romano
1/2 lb Mozzarella cut into large chunks or shredded
Spread 1 cup of sauce in a 9x13 inch baking dish. Layer half of the zucchini over sauce and sprinkle with 1/4 cup parmesan or romano. Pour half of remaining sauce over zucchini. Then put remaining zucchini over sauce. Pour remaining sauce over top. Sprinkle 1/4 cup parmesan and mozzarella. Cover and freeze casserole (or cook immediately). Thaw completely. Bake at 375 for 45 minutes, or until cheese is lightly browned and sauce is bubbly.