Crispy Fried Zucchini: Easy and Delicious Recipe for Any Occasion

Close-up of crispy, seasoned fried zucchini on a plate, ready to serve. — Golden-brown fried zucchini slices, perfectly crispy on the outside, served with Marinara and Ranch Dressing.

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.

A plate of 4 Fried Zucchini slices served with a side of Marinara and Ranch dipping sauce.

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. Try my recipes for Fried Raviolis, Stuffed Mushrooms, Crispy Onions Rings, Sweet Potato Fries.

Fried Zucchini Ingredients:

1 Zucchini: Sliced into 1/4-inch thick pieces, perfect for frying.
2 Eggs: Whisked for the egg wash to coat the zucchini.
1/2 cup Flour: For a light coating before dipping in the egg wash.
1/2 tsp Salt: Adds flavor to the zucchini and the flour mixture.
1/2 cup Seasoned Bread Crumbs: Provides the crispy, flavorful outer layer for frying.
Oil for Frying: Canola or Vegetable Oil

Instructions:

Slice zucchini into 1/4-inch thick pieces.
In one bowl, whisk together eggs.
In a separate bowl, mix flour and salt.
In a third bowl, place seasoned bread crumbs.
Dip zucchini slices into flour mixture, then egg wash, and coat in bread crumbs.
Heat oil in a pan over medium-low heat.
Fry zucchini slices for 1-2 minutes per side until golden and crispy.
Drain on paper towels and serve with marinara or ranch.

Note: Fry in 1/8 inch of oil at medium-low heat for 1-2 minutes on each side. Remove and dab on paper towels and serve the Fried Zucchini with Marinara and Ranch Dressing or dip.

Recommendations

Deep Fryers, Pots & Pans, Knives, Cutting Boards.

Blackened Chicken Alfredo

The Best Chicken Alfredo

I love Chicken Alfredo and this particular recipe is a favorite of mine because it holds everything that I love and hold dear to my heart, when it comes to Italian food. I’m talking about pasta tossed in Alfredo, topped with marinated and grilled Chicken(Blackened), and fresh chopped Tomato and Parsley. So it’s a hearty dish with plenty of Carbs, Fat and protein. What more could you possible want on your plate?

Chicken Alfredo in Restaurants

There’s no doubt that Chicken Alfredo is very common and popular, these days, among most Italian restaurants. You can even order it on a pie from your favorite pizza delivery service. But every where I go it’s always made a little different. Seems like everyone has got their own way to of making white sauce. And there are some really good recipes out there, however, there are some that are just plain awful. So you really have to be careful with who you trust to make your sauce. This particular recipe is a copy cat of local restaurant here in town called, “Wingers” and it’s fashioned around the idea of an old “50’s” style diner. They serve popcorn, wings and the best Vanilla Coke in town. They also have a recipe called Blackened Chicken Alfredo on their menu and I order every time I’m there.

Blackened Chicken Alfredo Ingredients:

2 to 4 boneless Chicken Thighs (one for each plate)
1 pkg Lemon & Herb Marinade (or your favorite marinade)

Pasta
2 cups Penne Rigate Pasta (or your favorite)
1 tsp Salt (for boiling water)
4 tbsp Olive oil (2 for Boiling water and 2 after pasta is cooked)

Alfredo Sauce
1 tbsp Unsalted Butter
1 chopped Garlic Clove
1 chopped Green Onion
3 tbsp chopped Red/Green Bell Pepper
1 cup Whipping Cream
1/3 cup Parmesan Cheese
1 tbsp Creme cheese

Topping
1 chopped Roma Tomato
2 tbsp fresh chopped Parsley
Salt and Pepper to Taste

Marinate the Chicken and start Grilling First, then start boiling the water and season with salt and olive oil. Cut all the veggies. In a hot skillet on High, add butter, Garlic, Scallions and Bell Pepper. Saute for 1 minute then add creme 1/4 cup at a time. Stir, boil then add until it’s gone. Add Parmesan Cheese and Cream Cheese, then take off the heat. Be sure to watch the chicken and turn once after chicken has Blackened with Grill marks (not Burned). Strain Pasta, add remaining olive oil, then stir into Alfredo Sauce. Lay each serving of pasta down first, on a plate, then cut each Grilled Chicken Thigh into 1/4 inch slices and lay over the pasta, and garnish the Chicken Alfredo with some chopped Tomato and Parsley, then serve.

Bread Twists

What’s the Deal with Bread Twists?

Bread Twists for me, started when I was a young man. I would camp with some friends near a reservoir we would boat and fish on, and we would twist canned biscuit dough around our Hot dog and Marsh mellow skewers to make “Bread Twists”! Now I don’t now if this is something everyone else does elsewhere, but I’ve never seen anyone else do it since. However, there is a local Pizza Joint here, that shall remain nameless, that has branded their very existence around them. They are so good, I thought I’d share a real simple way to make these yourself at home.

Instead of going through a whole dough recipe and having to worry about the yeast and what not, do yourself a favor and pick up a frozen bag of dinner rolls. I used these Texas Rolls made by Rhodes because they are 50% larger than the average dinner roll, so it gave me more Twist to work with. The great thing about a pre-made dinner roll is that they’ve taken all the guess work out of making a fluffy light bread, which is the key to making perfect Bread Twists. It is critical, however, to follow the thawing instructions and let the dough rise properly. Once you’ve done that, roll them out with some flour into a long cylinder shape that you can then roll flat with a rolling pin. Then using a Shish Kabob Skewer, pierce the tip on one end of the dough, then slide the dough to the bottom of the skewer and twist the dough to the end of the skewer and stab the tip of the remaining twist. It’s important to let them rise back up again before baking so they remain fluffy when they cook. I use a cake pan when I lay the Bread Twists Side ways in order for the bread to swell and cook down as well as out in every direction. This also helps to brush the Garlic and herb seasoned butter over the top.

Bread Twists Ingredients:

12 thawed Dough Rolls and Skewers

4 tbsp melted Butter
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp dry Oregano

Parmesan (Don’t mix with the Butter)

Mix all the Butter Topping ingredients together and brush the twists on all sides before and after baking. The twists do tend to come unraveled during the handling, but they twist back just as easily. Shake Parmesan Over the top after they’ve been basted and bake at 350 degrees for approximately 10 minutes or until Golden Brown. Because oven temperatures may vary, the time will too so watch them carefully because they cook faster when the dough has been rolled out and flattened for twists. Bread Twists are great with Italian Pasta, Pizza or just Dipping in Marinara, Alfredo or Garlic and Olive Oil.