Kellis Fried Green Zucchini Recipes

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FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 12



Fried Zucchini with Crispy Lemons and Crispy Herbs image

Steps:

  • Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
  • Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
  • Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
  • Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
  • Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
  • Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.

1 1/2 cups panko breadcrumbs
1/2 cup plain breadcrumbs
1/2 cup finely grated Parmesan
1/2 teaspoon cayenne pepper
4 large eggs
5 medium zucchini, ends trimmed and cut lengthwise into 10 wedges (like pickle spears)
Kosher salt
4 cups canola oil
2 large lemons, one cut into very thin rounds and pitted and the other cut into wedges
8 to 10 sprigs fresh flat-leaf parsley
2 sprigs fresh basil
4 to 6 sprigs fresh oregano

FRIED ZUCCHINI FLOWERS

Provided by Tyler Florence

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6



Fried Zucchini Flowers image

Steps:

  • Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
  • In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

Vegetable oil, for frying
2 large egg yolks
1 cup ice water
1 cup all-purpose flour
12 zucchini flowers with stems
Kosher salt and freshly ground black pepper

FRIED GREEN ZUCCHINI

Make and share this Fried Green Zucchini recipe from Food.com.

Provided by country girl kim

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Fried Green Zucchini image

Steps:

  • In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
  • Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
  • In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.

Nutrition Facts : Calories 330.4, Fat 16.5, SaturatedFat 5.6, Cholesterol 121, Sodium 531.8, Carbohydrate 38.8, Fiber 3.9, Sugar 1.8, Protein 8.4

1 cup cornmeal
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon pepper
2 eggs
2 tablespoons water
1 large zucchini (or two small)
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter

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