STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
FRIED ZUCCHINI
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
FRIED ZUCCHINI
Steps:
- Cut the zucchini into rounds: Place the zucchini on a cutting board and use a sharp knife to trim the ends off. Slice the zucchini into 1/2-inch rounds.
- Prepare the breading station: In a shallow bowl or pie pan, stir together the flour, salt, and black pepper. In a separate shallow bowl or pie pan, whisk the eggs until the yolks and whites are combined. In a third shallow bowl or pie pan, stir the Panko and Parmesan together. This will be your assembly line to bread the zucchini.
- Preheat the oven to 215°F. You can keep the fried zucchini warm in the oven as you fry them in batches. Set a wire rack on a baking sheet. You'll place the fried zucchini on it.
Nutrition Facts : Calories 551 kcal, Carbohydrate 64 g, Cholesterol 109 mg, Fiber 9 g, Protein 18 g, SaturatedFat 7 g, Sodium 1256 mg, Sugar 13 g, Fat 28 g, UnsaturatedFat 0 g
EASY FRIED ZUCCHINI
These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.
Provided by Stephsteph
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
- Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g
MICHAEL'S GRILLED ZUCCHINI
Make and share this Michael's Grilled Zucchini recipe from Food.com.
Provided by Sweetiebarbara
Categories Vegetable
Time 1h
Yield 8 zucchini halves, 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice zucchini lengthwise.
- Sprinkle salt onto open halves.
- Let zucchini sweat (about 30 minutes).
- Drizzle vinaigrette over halves. (We make our own. 1/3 balsamic vinegar to 2/3 olive oil).
- Grill over hot coals until blackened and crisp, but still tender and juicy inside (about 15 minutes).
- Serve with grilled polenta, fresh tomatoes, and a salad if serving vegetarian.
Nutrition Facts : Calories 18.9, Fat 0.2, Sodium 593.2, Carbohydrate 4, Fiber 1.3, Sugar 2, Protein 1.4
MICHAEL'S FRIED ZUCCHINI
We had this at a recent art opening.They were on a platter, thin, golden brown, and garnished with two long sprigs of lavender. Michael duplicated it at home. Yummy!
Provided by Sweetiebarbara
Categories Vegetable
Time 30m
Yield 24 rounds, 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice zucchini into thin rounds, sprinkle with salt, and set aside to sweat.
- Dredge with corn meal.
- Sauté in oil on medium high heat.
- Drain and allow to cool just slightly.
- Serve.
Nutrition Facts : Calories 266.1, Fat 15, SaturatedFat 2.5, Sodium 1196.2, Carbohydrate 31.1, Fiber 4.7, Sugar 4.1, Protein 5.2
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