Fried Zucchini

Fried Zucchini

Easy Fried Zucchini

This Fried Zucchini is absolutely delicious.  I really can’t say enough about it because it’s so easy to make and the taste is amazing, with or without dipping sauce.  I got the idea, to make it this way, several years ago.  One of my favorite Italian chains serves an appetizer very similar to this one and I liked it so much I figured I’d put together my own recipe.  So this is what I came up with.

Fried Zucchini

My Fried Zucchini Secret

The trick, to this Fried Zucchini recipe, is to keep the breading on while you’re frying.  So, be gentle flipping each peace over.  You also need to be sure to cook the Zucchini slices all the way through so that they are tender on the inside yet crispy on the outside.  This means you need to fry them at a medium low temperature but no lower than 325 degrees Fahrenheit.  If you do this, you’re Fried Zucchini will turn out great!

FYI: You can use this exact same recipe for Fried Green Tomatoes! 😉

 Fried Zucchini Ingredients:

1 Zucchini, sliced
2 eggs
1/2 cup Flour
1/2 tsp Salt
1/2 cup Seasoned Bread Crumbs

Cut the Zucchini into 1/4 inch slices. Dip each slice into the salted flour, then the egg wash and then the seasoned bread crumbs.  Fry with 1/8 inch of oil in the bottom of a pan, set on Medium Low, for 1 to 2 minutes per side.  Dab on paper towels and serve the Fried Zucchini with Marinara and Ranch Dressing or dip.

Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.

Chicken Tenders

Chicken TendersChicken Tenders is where it’s at!

Chicken Tenders are so much better than McNuggets!  Why would you even torture your children with such rubble, convenience?  Shame on you!  Though I can relate to the quick stroll through a drive through, I just can’t feed my children crap anymore.  In fact the only reason I’m redoing my fried chicken recipe here with you today, other than it’s fantastic, is because of the constant controversy and up roar Micky D’s is always in.  A franchise that size shouldn’t be under that much scrutiny and proverbial gun fire if there truly wasn’t anything wrong with their food.  It’s sad.  I’ve always liked McDonald’s, enough anyway.  I’m not that picky when it comes to a burger joint though.  I’ll hit them all.  But now with GMO’s added to the conspiracy theories, how can we trust any major franchise to make our food?

Chicken Tenders are so easy to make and as always, they taste delicious.  So step into my office, and let’s once again nail down another easy gourmet recipe!

Chicken Tenders Ingredients:

1 chicken breast
1 cup of flour
1 tbsp crab boil seasoning
1 tsp sage
1 tsp thyme
1 tsp oregano
1/2 tsp cumin
1 tbsp black pepper
1 egg
1/4 cup Whipping Cream
Peanut oil for frying

  • Cut the chicken breast into 3/8 inch slices
  • Mix all dry ingredients together in a bowl
  • Whisk the egg and whipping cream together
  • Coat the chicken first in the dry ingredients then in the egg wash and back in the dry ingredients again.
  • Fry at 375 degrees until the chicken tenders float to the top and turn golden brown.