Uncle Bill's Deep Fried Zucchini Strips

"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."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Sharon123 photo by Sharon123
photo by roweena photo by roweena
photo by Queen Dragon Mom photo by Queen Dragon Mom
Ready In:
25mins
Ingredients:
8
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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!
     
  5. 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.
     
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Tweaks

  1. I used Ritz crackers instead of saltines and added some seasoned bread crumbs plus had a fresh made tzatziki sauce for dipping. Best I EVER had in my life! I will be trying the bearnaise sauce next time as well.
     
  2. We have zucchini coming out our ears right now and needed another option that appealed to the family. Uncle Bill to the rescue! These were fantastic! I made sure I sliced it thin as other reviewers mentioned. I used club crackers instead of saltines. Served with a horseradish mayo dipping sauce. Thanks Bill for a keeper!
     
  3. 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!
     
  4. This is an excellent recipe. I used corn flakes instead of saltines and they were great!!
     
  5. I used buttermilk instead of the whole milk. I also used bread crumbs instead of the cracker crumbs. The zucchini turned out delicious, thanks for the recipe.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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