Best Batter Fried Zucchini Spears With Basil Recipes
FRIED ZUCCHINI BATTER
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
Provided by CindiJ
Categories Vegetable
Time 10m
Yield 1 large zucchini, 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
- This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7
FRIED ZUCCHINI BLOSSOMS
Steps:
- Whisk flour into beer or soda to make batter.
- Dip blossoms in batter to thinly coat.
- Fry blossoms in a saucepan, 2 or 3 at a time, in 1 inch of hot (375°F) oil.
- Drain on paper towels and season with salt.
BATTER-FRIED ZUCCHINI SPEARS WITH BASIL
Categories Beer Appetizer Side Fry Cocktail Party Vegetarian Quick & Easy Mayonnaise Basil Zucchini Summer Sour Cream Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 generously as an hors d'oeuvre or a side dish
Number Of Ingredients 13
Steps:
- In a bowl whisk together flour, beer, and salt and season with pepper.
- Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
- In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
- Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.
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