Recipes Articles Book Reviews Shopping Forum Contact

Fried Zucchini

from L.A.'s Original Farmers Market Cookbook by JoAnn Cianciulli
Fried Zucchini

Vegetable oil for frying
1/2 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2medium zucchini, cut on the diagonal into 1/4-inch slices
Ranch dressing for serving
This and many other wonderful recipes may be found in L.A.'s Original Farmers Market Cookbook
from Chronicle Books


Why just fry potatoes when there is a choice of every vegetable in the garden? These crunchy little coins of zucchini are popular at state fairs and certainly at Market Grill, where the batter is always crisp, very light, and never oily. The irresistible finger food has a little less guilt, because you know you're eating something healthful under there.

Pour the oil into a large skillet to a depth of 1 inch. Heat over medium heat until it begins to shimmer.

Stir together the flour, salt, and pepper in a shallow plate. In a bowl, lightly beat the eggs. Working in batches, dip the zucchini in the eggs to coat completely and let the excess egg drip back into the bowl. Dredge the zucchini in the seasoned flour, patting to help it adhere on both sides. Place the breaded zucchini slices on a baking pan.

Working in batches, fry the zucchini slices in the hot oil, turning once with a slotted spoon, skimmer, or chopsticks, until golden brown, about 3 minutes per side. Transfer the fried zucchini to paper towels to drain. Serve with the ranch dressing on the side for dipping.

Serves 4

Copyright © 2009 Epicurean.com & Chronicle Books
All rights reserved