For those who enjoy zucchini, you know the easy-to-cook green summer squash can be prepared in a variety of ways. Zucchini can be sauteed, grilled, baked and even grated into other dishes. One of the tastiest ways to serve the vegetable is dredge slices in a flour or bread crumb mixture and fry them in oil. Cooking them is fairly simple, but one problem is keeping the fried zucchini crisp, as zucchini gets soggy easily. This can be remedied with a few simple cooking tips.
Things You'll Need
Place the fried zucchini back in the hot oil just before serving. If you are are making fried zucchinis with flour on the stove, slide all of the zucchini back into the pan of hot oil for roughly 2 minutes to recrisp any slices that have become soggy. Serve immediately.
Use panko bread crumbs. If you are making the zucchini with bread crumbs, the Japanese-style of bread crumbs are your best option in preventing soggy fried zucchini. Panko bread crumbs look like flakes rather than crumbs. They do not absorb as much oil as regular bread crumbs, making the fried zucchini lighter and less oily, which helps them stay crispy.
Place the fried zucchini under the broiler. After frying, whether you used the oven or the stove, turn the oven to the high broil setting and place the zucchini in a broiler-safe pan. Allow it to broil for a minute, watching carefully so the zucchini doesn’t burn. The broiler will recrisp any fried zucchini that has become soggy.
Avoid placing newly fried zucchini on top of the previous batch of zucchini. This just makes the zucchini on the bottom soggier as it absorbs even more oil. Try to keep the zucchini in a single layer.
References and ResourcesBasic Recipes: Zucchini Recipes
Real Italy: Crispy Fried Zucchini
Cheat Day Cafe;Oven Fried Zucchini; February 2009