Prep 10 mins
Cook 15 mins
An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.
- 1 medium zucchini, - 8 inches long
- 2 large eggs, beaten
- 2 tablespoons whole milk, homogenized
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon seasoning salt
- 3⁄4 cup cracker crumb (saltines)
- 2 cups extra virgin olive oil (for deep frying) or 2 cups vegetable oil (for deep frying)
- 1 (2 ounce) package bearnaise sauce mix
- Wash and trim zucchini, (DO NOT PEEL).
- Cut zucchini into about 2 1/2" long by 1/2" thick strips.
- In a medium-size mixing bowl, beat eggs and milk until fluffy.
- In a plastic bag, add flour, seasoning salt and shake well.
- In a separate plastic bag, add finely crushed saltine crackers.
- Dip zucchini strips in egg mixture.
- Drop into flour mixture and shake well to coat.
- Dip again into egg mixture.
- Drop into crushed crackers and shake well to coat.
- Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
- Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
- Zucchini should be crunchy.
- Serve immediately with Bearnaise Sauce as a dip.
- SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
- NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
- Also, Panko crumbs would be excellent or cornflake crumbs.
- See recipe #382043.
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!