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Spectacular fried zucchini ~ and coming from the "Longmeadow" where zucchini come up like thistle growing in our long fields....this comes at the most appropriate time. Man, these are great! The only small change was adding some Tabasco to the egg/milk mixture ~ (but certainly no need to!) I used the Bearnaise sauce...and this complimented the sticks....perfectly. I used panko, and also after dipping the second time in the flour, I let them sit for about 5 minutes then put into panko and that took hold as though I lassoed it to itself. Great recipe, Uncle Bill! Hugs from the farm.
Yum, thanks! I used multigrain saltines, more than 1/2 tsp of seasoning salt, and added kosher salt, black pepper and garlic powder to the flour mix. I served with a dip I made from just light mayonnaise, lemon juice and garlic salt. Delicious side dish for our pork chops!
This was very good. I used seasoned bread crumbs instead of saltines and served with a horseradish/mayo sauce. Thank you for sharing. Will make again!
Great breading. Used Panko Japanese crumbs (cause that was laying around) and fried in peanut oil. Great crunch but needed some flavor (tried seasoning them but I just couldn't get the flavor to my liking). I think next time we'll go with the saltines and evoo. I think the Panko and peanut oil combo was too bland. But the technique produced a superb breading! Thanks Uncle Bill.
So tasty! The oil was too hot and didn't allow the zucchini to tenderize enough, so we turned it down to about 325 degrees F and it was perfect. I also used breadcrumbs (garlic and herb flavored) as I didn't have saltines on hand. The fried zucchini was so tasty that it inspired us to deep fry a bunch of stuff for fun after starting these- pickles, artichoke hearts, mozzarella, and even cheddar wurst and hot sausages (but the zucchini was my favorite)! Not the healthiest meal, but so good! :) Thank you for sharing this Uncle Bill!
Thanks for a great recipe-I took the advice of Pot Scrubber and used breadcrumbs instead of cracker crumbs. I added some grated parm-reggiano to the breadcrumbs too. Thanks again!
I just found a zucchini in a my garden...I'm going to try this recipe tonight!
Absolutely LOVED the crispiness of this recipe! I added some Italian seasoning and grated Parmesan/Romano to the crushed crackers. I will definitely be making this again A new favorite for my family. Thanks "Uncle Bill" !!!!!
Tried the recipe with the addition of parmesan cheese to panko breading....really liked the results. Even people who do not like zucchini enjoyed this preparation. Will do these again.
Yum! Very good! Thanks for posting! This was my first attempt at ever making anything with zucchini and I've rarely deep fried anything so this was an adventure and not too difficult. I didn't want to use so much oil so I sliced the zucchini into circles I could flip rather than into thick long strips. I also had no seasoning salt but added garlic powder, onion powder, pepper and salt to the flour mixture. (I did only one zucchini and had a lot of flour left.) I also decided to add breadcrumbs to my crackers as I simply squished little soup crackers with my fingers and they still seemed too big. Glad I did that because I did end up running out of crackers. (The ones with the crackers did taste much better than plain breadcrumbs though.) I'm not big on dipping but did put a few in spaghetti sauce. eh...just as good plain.