Do you ever get weird cravings? I have been craving Fried Zucchini for weeks now! I used to LOVE the ones that we got from Carl’s Jr in Fresno, California. I don’t know if all of the Carl’s Jr restaurants serve them, but they were awesome! So was the Mexican food…like I said, I’m not sure if all of the restaurants sell them or not. Fresno was a test market for new products, so we always got to try out fun new things…..
While my Fried Zucchini is not an exact copy, they are actually better than the originals. I used panko crumbs instead of bread crumbs, so they were really light and crispy! I also tried to keep all of my zucchini at a 1/2-inch, so they would not be too thick…..
I prefer my zucchini to be cooked and not raw at all in the center. 😉 I again used my favorite breading trick, I used brown rice flour to coat the zucchini. I also decided to season it with some garlic and onion powder, as well as some paprika…..
My onion and garlic powder has parsley mixed in, so ignore the green flecks. 😉 It adds a subtle flavor, without being overpowering. Dredge the zucchini slices through the seasoned flour…..
Then dip it in the beaten egg…..
and the panko crumbs…..
It is best to coat all of the zucchini before you start frying, you don’t want to get distracted!
Or if you are like me, you don’t want to make a bigger mess than you have to. 😉 Heat about 1/2 an inch of oil in a heavy bottom pot or Dutch oven to 350 degrees…..
Once you reach 350, carefully drop several zucchini slices into the oil…..
You don’t want to overcrowd the pan, or drop the temperature too much. You want it to stay as close to 350 as you can. If the oil is not hot enough, the zucchini will be oily because they are sitting in the oil longer. If the oil is too hot, the outside will cook too quickly, and the inside will not be cooked at all.
Cook the zucchini for 3 to 5 minutes, until golden brown…..
Remove zucchini with a wire strainer or tongs, and place on paper towels to drain…..
Serve with Homemade Ranch Dressing…..
and try to share with others! I know, it’s hard. They are so delicious…..
I never seem to remember to make my Homemade Ranch Dressing ahead of time, so it always looks very thin in photographs. I promise, it really does thicken up when it’s cold. 🙂 As you can see, I did not let that stop me! 😉
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 2 Medium zucchini (cut into 1/2-inch slices)
- 1/2 cup brown rice flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 Large eggs (lightly beaten)
- 1 1/4 Cups panko crumbs
- 1/2-inch oil for frying (I used peanut oil)
- Ranch Dressing for dipping
|Season flour with garlic, onion, and paprika and place on a large plate.|
|Place eggs in a bowl and beat to combine.|
|Place panko on a large plate.|
|Dredge zucchini slices through the flour, dip in the egg, and coat with panko crumbs.|
|It is best to coat all of the zucchini before you start frying. Place on a large plate as you go along.|
|Heat about 1/2 an inch of oil in the bottom of a heavy bottom pot, to 350 degrees.|
|Place several zucchini in the pot and cook for 3 to 4 minutes, until golden brown.|
|Remove from pan, and place on paper towels to drain.|
|Serve with Creamy Ranch Dressing.|
This recipe will be partying at these link parties!