Moving on to 1001 uses for zucchini! One of my favorite ways to use zucchini is to fry them. Think about everything you like about seasoned french fries. How they fry up golden and delicious in a seasoned batter. That is the inspiration behind this Italian Fried Zucchini recipe.
I really love Cedar Oak Farms Spaghetti Seasoning on zucchini. The spice combo just blends perfectly with zucchini. I really wanted to make something, other than zucchini boats, with it and zucchini fries came to mind. Double coated and fried up golden and light they are so much better than a potato fry.
Let’s begin with the prep work. Cut or slice 3 – 4 zucchinis. I like to cut them into wedges giving them that authentic french fry feel.
Heat 2 inches of vegetable oil in a deep heavy pot to 380°F. Test the heat with a thermometer for accuracy. A even and stead heat will give you that perfect golden deliciousness we’re looking for.
Now set up a working station. In a small bowl combined 1 cup of breadcrumbs with 1 tablespoon Cedar Oaks spaghetti seasoning. Transfer the mixture to a large flat plate or baking dish. On a second large flat plate add 1 cup of flour. In two small bowls add 1 cup of milk to each bowl. Line them up in the order you will be using them: bowl of milk, plate of flour, bowl of milk, plate of breadcrumb mixture.
👩🍳TIP: If you do not have Cedar Oak farms spaghetti seasoning, buy here? Just kidding. You can substitute Italian seasoning but the Cedar Oak Farms Spaghetti Seasoning has over 9 herbs and vegetables mixed into the blend and it just adds so much more flavor. I would really highly recommend you trying it. It’s not only good on Italian Fried Zucchini, but it will bring a jar of store-bought spaghetti sauce alive and taste like your Italian grandma made it. Even if your grandma is German like mine.
Working in batches, dip the zucchini wedges in the first bowl of milk, roll them in the flour and tap off any excess, re-dip them in the second bowl of milk, and finally dredge them through the breadcrumb mixture. This double dipping process is the same trick southern cooks used to make that mouthwatering fried chicken. This is where that desired crispness comes from.
Place them in the hot oil one at a time so that they are not touching. Fry until golden brown and crispy. This process will only take a few seconds; they fry up very quickly. You don’t want them to be mushy inside, so be careful not to overcook them. We are going for that golden texture on the outside only.
Also note that unless you have an industrial deep fryer that carefully maintains temperatures you are probably going to throw out your first batch. It’s like a pancake, the first one always grills up funky. Fry a few zucchini wedges, about 4 – 5, on the first go around. If they take longer than a few seconds to fry or if they are soggy; your oil isn’t hot enough. If they fry up too dark; your oil is too hot. Adjust your oil accordingly and your next batch will be perfect. Remove and drain on paper towels. Season lightly with salt.
👩🍳 TIP: You can use an air fryer if you prefer, but do not bake them. Baking them will not give you the crunch and will leave you disappointed.
Layer a serving of zucchini fries on a serving dish and sprinkle with freshly grated parmesan cheese. Serve with ketchup and mayo on the side. Am I the only one that double dips in mayo and ketchup? This was a little trick I learned back in high school when I worked at a fast food restaurant. It just adds a little something, something. If you haven’t tried it; it’s a must! Serve immediately.
Sorry, not sorry, if I ruined your obsession with potato fries and replaced it with this delicious dish.
- 3 – 4 zucchinis, cut into thin wedges
- 1 cup breadcrumbs
- 1 tablespoon Cedar Oaks spaghetti seasoning
- 1 cup flour
- 2 cups milk, divided
- Parmesan cheese, (optional)
- Salt to taste, (optional)
- Vegetable oil for frying
Heat 2 inches of vegetable oil in a deep heavy pot to 380°F.
In a shallow bowl or dish mix the breadcrumbs with the spaghetti seasoning, or Italian seasoning. Place the flour in another shallow bowl or dish. Divide the milk between two bowls.
Working in batches, dip the zucchini wedges in the first bowl of milk, roll them in the flour and tap off any excess, re-dip them in the second bowl of milk, and dredge them through the breadcrumb mixture.
Place the zucchini wedges in the hot oil one at a time so that they are not touching. Fry until golden brown and crispy. Remove and drain on paper towels. Season lightly with salt and parmesan cheese. Serve immediately.