Fried Zucchini

I added Parmesan cheese to the bread crumbs and seasoned the flour with a bit of cayenne, basil, and oregano for some added zip. Plain zucchini can be kind of bland. This jazzes things up a bit.

Fantastic recipe! The secret to getting the crunchy, crispy texture is in refrigerating the breaded zucchini. I left mine for an hour and then fried as suggested although 2 minutes on each side is enough. A squeeze of lemon is all that's needed.

Read Step 4. The oven is used to keep the fried zucchini sticks warm while you're finishing the rest. Two pounds of zukes will generate way more pieces than you can properly fry in one batch. Actually it will be more like 3 or 4 batches.
If you crowd too many pieces into the oil at once the temperature will drop and all the pieces will become soggy and greasy. Follow the instructions exactly and you will get crisp, non-greasy excellent fried zucchini sticks.

Folks, do NOT allow your fried foods to sit on a paper towel. Use a wire rack to let the oil drain away.

I used Panko instead of traditional breadcrumbs and it was amazing!

I took a cooking class in Italy and we made these, but first tossed the zucchini sticks in mustard before breading them. It gave them a new dimension of flavor.

I added grated Parmesan to the bread crumbs, and made a horseradish sauce in which to dip the zucchini---Bookbinders' horseradish sauce mixed with whole-milk greek yogurt and freshly ground black pepper.

so crisp and light farmers market zucchini cut into strips works great make sure you refrigerate for at least an hour

I used to fry zucchini all the time for my family; it was a great hit AND the only way I could get them to eat zucchini. My method was to use buttermilk instead of the eggs and cracker meal instead of bread crumbs, then serve it with a light mayo/horseradish sauce for dipping. Great idea with this recipe, though, is the refrigeration while waiting to fry -- can't wait to try it!

I add 1/3 cup of grated Parmesan cheese to the breadcrumbs and cut back on the salt. The cheese gives the zucchini a little zip and adds to the crispiness.

Mark Bittman - help, please! Years ago I had the best dish and the only one I haven't been able to figure out on my own. Eggplant french fries were prepared by a Moroccan or Northern African chef at a popular lunch place. The fried were cut lengthwise and a little wider than a typical french fry. They were coated in a spice mix and had a thin crust, very crispy and were served with an optional bowl of marinara sauce. Thanks!

Very naughty and very quick! Zucchini chips - cut zucchini into chip length. Easy tempura type batter - sparkling water, salt, plain flour. Heat sunflower/rapeseed oil, dip chips in batter one at a time and keep dropping them into oil. A few minutes, crispy and lightly golden. Drain on paper, springle with dried paprika if liked. Delicious

That's one of my favorites right there. Great with cocktail sauce (believe it or not)

My grandmother made something like this using eggplant from my grandfather's garden. Delicious, even for me as a kid. He ate the sticks sprinkle with sugar! No idea where that tradition came from.