Step by Step Tutorial: Fried Zucchini Recipe (2024)

FAQs

How do you fry zucchini so it's not soggy? ›

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Chill the breaded zucchini: It helps the breading stay stuck, which means they won't fall off in the fryer and they'll be crunchier. Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

When exposed to environmental stress, poor soil pH, or poor soil nutrition, zucchinis trigger the production of cucurbitacin, a natural phytonutrient that helps the plant overcome stress but consequently results in the unwanted bitter taste.

Cut it into thin slices so it cooks quickly and won't become soggy. Work Quickly. Zucchini can go from tender to mushy in a hurry, so be careful not to overcook it. Three minutes at medium high heat is all you need.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Is Fried Zucchini Good For You? Fried foods don't have to be unhealthy. This fried zucchini recipe is a prime example of a healthy fried snack, but it also makes a healthy side dish. The key is to use a natural, low carb breading and a healthy oil.

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture. In certain recipes, the author may recommend that zucchini be patted dry or salted and drained before cooking.

By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.

When cooking with grated zucchini, it's important to squeeze out the moisture to stop your dish from going soggy.

Why is my zucchini turning to mush? ›

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere. Transfer veggies to the tray as they are coated, and repeat with remaining veggies.

Check your leavening agent

What is this? Expired leaveners: Always check the freshness of your leaveners. Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

If frying frozen squash, make sure it is completely thawed beforehand. Consider patting it dry with a paper towel to remove any excess water. HOW DO YOU KEEP FRIED SQUASH FROM GETTING SOGGY? To keep your fried squash from getting soggy, avoid stacking the slices as they come out of the oil.

When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.