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FOR THE FRIED ZUCCHINI: Zucchini, sliced 1/8-inch thick on slight diagonal, leave peeling on. Dry all-purpose flour (for dredging batter coated zucchini) Japanese panko bread crumbs (for final coating) Cucumber Dip (for serving, recipe follows) Mix together the ingredients for the batter until it is the consistency of a pancake batter.
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Instructions. Trim ends off zucchini and slice into ½" slices. Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish. Pour oil into a pan to ½" deep and heat over medium heat. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs.
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Preheat your deep fryer to 375°F (190°C). Assemble components. Prepare a breading station: In a shallow dish, combine the flour with salt and pepper. In another shallow dish, whisk the eggs. In a third shallow dish, mix the panko bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Dip.
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In another bowl, combine breadcrumbs, parmesan, Italian seasoning, garlic powder, and additional salt and pepper. Set aside. Add all-purpose flour to third bowl. Set aside. Pour enough oil into pan to create ½-inch-deep layer and place pan over medium heat. Dredge zucchini discs through flour.
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1 Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel. Step. 2 Meanwhile, place the flour on a plate.
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4. Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened. 5. Add 16 oz cream cheese pieces and stir until fully melted into the zucchini mixture. It will be creamy. If your dip seems too thick, you can thin it out a little with hot water.
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Instructions. Mix all ingredients together in a bowl. You can use a hand mixture to break up the cucumber more if you like or you can stir by hand. This is best made the day before so that all the flavors can work together. Put in an airtight container and store in the refrigerator until ready to serve.
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Fried cucumbers offer a unique twist on traditional frying methods, transforming the refreshing crunch of a cucumber into a warm, savory dish with a pleasing golden-brown exterior. The process involves slicing the cucumbers, usually peeled to remove the outer skin, which could otherwise affect the texture of the final product.
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Deep Fried Zucchini Recipe. Step # 1 - Wash and slice 2 zucchinis into 50-cent sized pieces (about 1/4 inch thick) Step # 2 - Coat each zucchini slice in flour. Step # 3 - Then dip in egg-buttermilk wash. Step # 4 - Then coat with cracker meal. Step # 5 - Deep-fry in hot oil until golden brown. Serve with cucumber sauce.
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Heat 2 tablespoons (30 mL) of oil in a pan over medium heat (adjust more/less oil as needed to prevent sticking). Fry zucchini slices in a single layer, with a lid and without touching each other, for about 2-3 minutes per side. When done, transfer the fried zucchini to a paper towel lined plate.
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Trim off the ends of the zucchini. Slice into 1/2-inch thick slices. Once oil has heated, dip a zucchini slice into the egg, coat it in the parmesan mixture, and then place it into the frying pan. Fry for about 2-3 minutes on each side or until golden brown. Once done frying, place on paper towels.
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Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.
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Place the shredded cucumber in a kitchen towel, squeeze and release the excess water from the cucumbers. Discard the juice. Set aside the shredded, drained cucumber in a bowl. Stir in Greek Coconut yogurt (or your choice of yogurt), fresh chopped mint, crushed garlic, salt, paprika, lemon juice, and olive oil.
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First cut the zucchini into fry shapes. Pour the panko breadcrumbs into a bowl and season with salt, pepper, oregano, and mint. In a separate bowl whisk the eggs together. Heat olive oil on medium heat. Dip each zucchini into egg, then breadcrumbs, and fry until golden brown, about 5 minutes. Don't crowd the pan with too many.
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Cover with plastic if doing more than 2 hours ahead.) Place enough oil in a pot or deep fryer to deep fry the slices. Heat oil to 360°F. Place prepared zucchini slices in oil, a few at a time, do not crowd, and cook until golden brown. Remove to a paper towel-covered plate to drain.
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Keto Cucumber Dipping Sauce. In a bowl, add and mix up Hellmann's mayo, dried dill, Lawry's seasoning salt, dried minced onion, full fat sour cream, cracked pepper, and dried parsley. Once dip is thoroughly mixed, put in fridge overnight so flavors can combine and meld together. This also allows the minced onion to soften in the dip.
