Step by Step Tutorial: Fried Zucchini Recipe (2024)

FAQs

How to fry zucchini so it's not soggy? ›

When frying the zucchini, make sure there is at least half an inch of space between each spear. This will help the zucchini brown evenly and become perfectly crisp. Let the zucchini drain on a paper towel after frying. This will remove the excess oil and ensure the zucchini turns out nice and crisp.

To help the breading stick to the zucchini, you'll need to rest them in the fridge for at least 15 minutes, but you could extend that up to 3 hours. Once fried, I cannot lie, they are best hot right out of the skillet—don't burn your mouth! That said, they will still be tasty after 2 to 3 hours.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.

Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.

Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere. Transfer veggies to the tray as they are coated, and repeat with remaining veggies.

Do I need to peel the zucchini before making zucchini bread? This is always a question that comes up when making zucchini bread. I never peel my zucchini! Just wash, and then use a box grater.

What causes this bitterness? All cucurbits produce chemicals called cucurbitacins, which cause the vegetables to taste bitter and served as a defense against plant-eating wildlife.

Drop them in a bowl, sprinkle with the kosher salt and toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels.

Sprinkle salt over top of the vegetables. Allow them to sit for at least 20 minutes, but up to 30-40 minutes if your vegetable pieces are thick. After 20 minutes, you'll notice beads of water appearing all over the surface of the veggies, this is exactly what you're looking for.

How can I enhance the flavor of zucchini? ›

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Signs it has gone bad

The main sign to look out for is that it will feel rubbery and/or slimy to the touch. It might also give off a bad smell and show signs of mould growth. Even if the exterior of the zucchini looks good, be sure to check the insides for stringy, mushy flesh with an off-white or brownish colour!

Things You Should Know. If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of your zucchini, it has likely gone bad. A soft, mushy, or slimy texture also indicates spoilage.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Cut a zucchini into 3-ish inch slices with a diameter similar to a crinkle-cut french fry. Lightly oiled them with cooking spray. Put them in at 400 degrees over 15 minutes, then put them in for another 5 because not all of them were browning, nor crisping.

When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.