Today I wanted to share a favorite recipe Mike and I like to make at home: fried zucchini. Now before you pass on this fried recipe hear me out- it’s not drenched in oil and it’s delicious! We don’t make fried zucchini all the time but when we do there aren’t any leftover. We add a kick to it with our homemade siracha mayo too.
To be honest I’m not a huge fan of fried food. I can count the number of fried things I like on one hand: zucchini, onion rings, and fish. As of right now I can make the first one at home and I love it.
I’m sure you could bake the zucchini in the oven but we’ve never tried it. If it ain’t broke don’t fix it, right? The whole process doesn’t take too long, the breading is what takes the longest but once you place the zucchini in the oil it only takes a couple of minutes to fry them golden brown.
One helpful piece of advice: to avoid Club Hand keep one hand for the dry ingredients and the other hand for the wet ingredients. This way you’ll avoid breaded fingers as much as possible.
To make fried zucchini I recommend using a Dutch oven for your frying pot. The high sides make it easy not to have oil splatter on you or your stove top. Again I don’t use that much oil but for the neat freaks like me it makes cleaning up much easier plus I love our Dutch oven!
Seasoned breadcrumbs (such as Italian Breadcrumbs)
2 eggs, whisked
Olive Oil Mayo
1. Slice the zucchini with a mandolin on the thickest setting or cut the zucchini to 1/4 thickness. Dip the zucchini in flour, then egg, and then the breadcrumbs. I bread all of the zucchini first and then start frying.
2. Heat the Dutch oven to medium high heat and add canola oil, about two tablespoons. Make sure the oil covers the bottom of the Dutch oven. When the oil is hot- to check flick some water in the pot and if you hear a sizzle you are good to go. No sizzle- wait patiently a little longer.
3. To make the Siracha Mayo: mix Olive Oil Mayo and Siracha to taste. If you like it spicy, add plenty of Siracha. If you like a small kick start with a little Siracha and then add more to taste. I mix it in a small one cup custard dish and fill it about halfway, so a half cup total. This doesn’t leave too much leftover since the fried zucchini doesn’t last long!