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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt bearnaise sauce mix |
||
| Calories 1171 | ||
| Calories from Fat 1002 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 111.4g | 171% | |
| Saturated Fat 15.9g | 79% | |
| Monounsaturated Fat 79.9g | ||
| Polyunsaturated Fat 12.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 106mg | 35% | |
| Sodium 51mg | 2% | |
| Potassium 223mg | 6% | |
| Total Carbohydrate 37.5g | 12% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.6g | ||
| Protein 8.4g | 16% | |
Uncle Bill's Deep Fried Zucchini Strips
By: William (Uncle Bill) Anatooskin
Apr 30, 2002
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.
SERVES 4
Ingredients
- 1 medium zucchini
- 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 or vegetable oil (for deep frying)
- 1 (2 ounce) package bearnaise sauce mix
Directions
1
Wash and trim zucchini, (DO NOT PEEL).2
Cut zucchini into about 2 1/2" long by 1/2" thick strips.3
In a medium-size mixing bowl, beat eggs and milk until fluffy.4
In a plastic bag, add flour, seasoning salt and shake well.5
In a separate plastic bag, add finely crushed saltine crackers.6
Dip zucchini strips in egg mixture.7
Drop into flour mixture and shake well to coat.8
Dip again into egg mixture.9
Drop into crushed crackers and shake well to coat.10
Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.11
Drop strips or coated zucchini (a few at a time) in the hot oil and cook until lightly browned, turning once, (DO NOT OVERCOOK).12
Zucchini should be crunchy.13
Serve immediately with Bearnaise Sauce as a dip.14
SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Technique > Deep Fry
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sky Valley Cook
On Sep 28, 2008
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!
From: Cooking202
On Sep 22, 2008
Well you did it again, another recipe that I can't get enough of. I was out of saltines but couldn't wait to make these and had some panko on hand, so I used them, gave a nice crispy coating. They were dissapearing as fast as I could cook them. I have since purchased saltines and plan to make them again (not by request, but by demand) and will make them as written. Thanks for another keeper.
From: Pot Scrubber
On Jun 23, 2005
These were very good! I didn't have any cracker crumbs but I was reading another one of your recipes that called for cracker crumbs OR breadcrumbs so I subbed bread crumbs. I served with a mayo/horseradish sauce. Really terrific!
From: Momof1
On Aug 20, 2007
Fabulous! This tasted exactly like deep fried zucchini I have had in restaurants. My husband, who is sick and tired of me sneaking zucchini into everything in an attempt to get rid of it, asked for seconds of this! Suggestion: cut the strips of zucchini fairly thin. The first batch I made was cut too thick, and they were still very crunchy on the inside when the outside was golden brown.
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