A simple recipe for fried zucchini is Neely's Fried Zucchini. This recipe calls for frying rounds of zucchini coated in flour, egg and a mixture of panko breadcrumbs, Parmesan cheese, parsley, red pepper flakes, salt and ground black pepper. The dish is served with a dipping sauce of ranch dressing, sour cream, buttermilk, shallots, chives, cayenne pepper and hot sauce as well as salt and black pepper to taste.
Neely's Fried Zucchini
This easy recipe yields around 4 servings.
Prep time: 15 min.
Cook time: 12 min.
Ready in: 1 hour, 27 min.
- Peanut oil, for frying
- 3 large zucchini, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoon finely chopped fresh Parsley
- 1/2 teaspoon red pepper flakes
- Salt, to taste
- Ground black pepper, to taste
- 3 eggs, beaten
- 1/4 cup water
- Ranch dressing
- 1 cup sour cream
- 2 tablespoon buttermilk
- 1 medium shallot, chopped finely
- 1 tablespoon chopped chives
- 1/4 teaspoon cayenne pepper
- Dash hot sauce
- Prepare the sauce
- Coat the zucchini
- Fry the zucchini
Combine the ranch dressing, sour cream, buttermilk, shallot, chives, cayenne pepper, hot sauce, salt and black pepper in a bowl. Cover with plastic wrap and allow to marinate for an hour.
Heat the peanut oil in a deep fryer set to 350 F. Set out three pie plates and place the flour in one, the eggs and water in a second and a mixture of the panko breadcrumbs, Parmesan cheese, parsley, red pepper flakes, salt and black pepper in the third. Coat each zucchini round first with the flour, then with the egg and finally with the panko mixture.
Place the coated zucchini into the fryer in batches, frying for up to 4 minutes each, or until golden in color. Remove and drain on a paper towel, then season with salt and black pepper. Serve with the dipping sauce.