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.

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.

Salted Baked Potato

The Best Baked Potato is Salted

The very best Baked Potatoes, in my opinion, are made with Russet Potatoes. And, since Russets are cheap, we can buy a huge bag of them because their shelf life is long and extensive too. I know that everyone thinks they know how to make a Baked Potato these days. Just throw it in the oven and bake it for an hour, right? Well, sure. That is, if you’re looking for a basic flavorless potato, be my guest. But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock and, yep, the secret to a great Baked Potato is Margarita or Kosher Salt. Salt is cheap to, so that makes this recipe a win-win. The only spendy ingredient is the Olive Oil but you can use vegetable or Canola Oil and your Baked Potato will still turn out great.

Preparing a Baked Potato

First, in order to make a Baked Potato, you need to clean those Russets. Clean all of your potatoes before you stab them with a fork. Four to five punctures on two sides of each potato is perfect. Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated. The next step is just as easy. Sprinkle Margarita or Kosher Salt over the top and turn each one over and repeat. This is a Steakhouse trade secret, for those Salted Baked Potatoes we all love so much. Why Margarita or Kosher salt? Because its good! It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it. Then bake at 350 degrees f. for an hour. If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.

Salted Baked Potato Ingredients:

Russet Potatoes
1/2 tsp Olive Oil, per potato
1/2 tsp Margarita or Kosher Salt, per potato
Your favorite toppings

Bake for approximately 1 hour and 15 minutes at 350 degrees Fahrenheit, until fork tender. Be sure to watch the short video tutorial and I’ll show you just how easy it is to make a Salted Baked Potato.

Tomato and Basil Bruschetta

The Best Bruschetta

Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!

Ingredients to make fresh Tomato and Basil Bruschetta, on a cutting board.

Basic Essentials

First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom or my Sweet Pepper Bruschetta, for example, but there is usually only one specific recipe on the menu, at your local favorite Italian Restaurant and that’s Tomato and Basil Bruschetta.

The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Marjoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated but, I’m telling you, Basil is not one of them for this recipe.

Tomato and Basil Bruschetta Ingredients:

2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Marjoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil

Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.