Step by Step Tutorial: Fried Zucchini Recipe (2024)

FAQs

How do you keep breading from falling off zucchini? ›

Transfer the breaded zucchini onto a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really stick to the zucchini.

For those of you having problems getting the Batter to stick. Just Dust Very Lightly with flour this will absorb excess moisture and then the batter will stick. Or you could just pat dry with paper towel and the batter won't slide.

Salting your zucchini is the most important step in preventing it from getting soggy.

Egg White.

Beaten egg whites help the Panko and flour coating stick, and because egg whites become crispy when baked, they help the zucchini crisp further. You'll find this same egg white trick at play in recipes like Honey Almond Flax Healthy Granola and Sweet Spicy Chex Mix.

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.

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

Why is my fried zucchini bitter? ›

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.

Serve them as a side with simple roasted lemon chicken breast or juicy 15-Minute Rosemary Pork Chops for tasty, low-carb meal, or dip them into a tasty marinara sauce.

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Squeezing is optional.

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.