need a recipe for deep fried zuccini.how do you make the batter?

Answer 1

Try this one. Slice the zuchinni and coat with a mixture in a baggie. (flour, garlic salt and pepper) Use alot of season. Saute in butter until each side is browned then turn once. Make sure the butter doesn't burn by adding some olive oil. It's one of my families favorites if you like zucchini.

Answer 2

Here are a few:

Batter Fried Zucchini Sticks
http://www.cooks.com/rec/doc/0,1750,157176-225207,00.html

Deep Fry Zucchini
http://www.cooks.com/rec/doc/0,1650,154188-242202,00.html

French Fried Zucchini
http://www.cooks.com/rec/doc/0,1850,154191-241195,00.html

The last one looks the easiest, so I'll put it in here:

French Fried Zucchini
Zucchini
Beaten eggs
Half and half
Salt and pepper
Fine dry bread crumbs
Oil for deep frying

Slice zucchini lengthwise to desired size. Mix beaten eggs with a small amount of half and half and season to taste with salt and pepper. Dip zucchini in egg batter and then in crumbs. Heat oil and add zucchini. Fry until golden.

Answer 3

this is what I use hope it helps

Beer Batter


Ingredients
1 cup Bountiful Beer Bread Mix®
1 cup beer

Directions
Combine ingredients; stir thoroughly. Makes 2 cups batter for fried fish or vegetables.


http://tastefullysimple.com/web/dgoodacre

Answer 4

SIMPLE BATTER:
1 cup of self-raising flour, 1/4 tsp salt (or less),
stir together in a bowl, make a well in centre,
gradually pour in 2/3 cup of water (or beer),
whisk into flour to make a smooth batter.
Let sit for 30 minutes.
Cut zucchini into wedges, removing seeds.
Heat oil in deep-fat fryer or heavy sauce-pan to 350F.
Stir batter then dip pieces, allowing excess to drain.
Use wire basket or holey spoon to lower pieces into oil.
Fry until golden, turning over, then remove to drain on paper.

Answer 5

Makes 4 to 5 dozen

1-1/2 cups all-purpose flour, divided
2 tablespoons cornstarch
3/4 teaspoon lemon pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup milk
1 egg
1 pound fresh zucchini (about 3 medium)
Butter Flavor CRISCO for frying
Grated Parmesan cheese

In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.

Answer 6

BATTER-FRIED ZUCCHINI STICKS

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 c. milk
2 tbsp. oil
1 lb. zucchini, cut into 3 or 4-inch sticks
Additional flour (optional)
Oil for deep frying

HOLLANDAISE SAUCE:

4 egg yolks
1 tbsp. water or dry white wine
1/2 c. butter, softened
1/4 tsp. salt
Dash of black pepper
1 tbsp. lemon juice

Sift flour with baking powder and 1/2 teaspoon salt. Combine egg, milk and 2 tablespoons oil. Slowly add to dry ingredients, beating until smooth. Pat zucchini sticks very dry and if desired dredge lightly in flour. Dip pieces, one at a time, in batter. Fry in deep oil heated to 375 degrees until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle with more salt, if desired.
To make sauce, beat egg yolks until thick and light-colored. Mix in water and transfer to top of double boiler set over barely simmering water. Heat and stir 2 to 3 minutes until warm, not hot, and eggs have begun to thicken. Add butter, 2 tablespoons at a time, beating continuously until well blended. Cook, beating, 2 to 3 minutes until sauce thickens enough to coat back of spoon.

Remove from heat and stir in 1/4 teaspoon salt, pepper and lemon juice. Serve immediately with zucchini sticks.

Makes 2 dozen.

NOTE: Vegetables that may be substituted for zucchini include artichoke hearts, carrot sticks, cauliflowerets, parsley sprigs, sliced parsnips and sweet potato sticks.