Deep Fry Batter Recipe For Zucchini at Hannah Salamanca blog

Deep Fry Batter Recipe For Zucchini. Preheat your deep fryer to 375°f (190°c). Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Heat a large pot or deep fryer filled with vegetable oil to 375°f (190°c). Serve the crispy, battered zucchini rounds with the yogurt sauce, sprinkled with some fresh or dried dill. Step 2 meanwhile, place the flour on a plate. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Repeat frying the remaining zucchini. Set aside for 10 minutes, then pat dry with a paper towel. Mix the flour with salt and pepper in a shallow dish. Pan fry zucchini in a single layer, without a lid and without touching until golden brown on both sides. Put the heavy cream and the zest and juice from the lime in a mixer bowl. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Heat the oil in a skillet over medium heat. Transfer the zucchini bites to a paper towel over a baking sheet to absorb excess oil.

Preheat your deep fryer to 375°f (190°c). Season with salt and pepper and beat until the mixture is combined and has a velvety texture. Repeat frying the remaining zucchini. Set aside for 10 minutes, then pat dry with a paper towel. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Put the heavy cream and the zest and juice from the lime in a mixer bowl. Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Heat the oil in a skillet over medium heat. Serve the crispy, battered zucchini rounds with the yogurt sauce, sprinkled with some fresh or dried dill.

Greek BatterFried Zucchini Appetizer Recipe

Deep Fry Batter Recipe For Zucchini Pan fry zucchini in a single layer, without a lid and without touching until golden brown on both sides. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Put the heavy cream and the zest and juice from the lime in a mixer bowl. Serve the crispy, battered zucchini rounds with the yogurt sauce, sprinkled with some fresh or dried dill. Mix the flour with salt and pepper in a shallow dish. Heat the oil in a skillet over medium heat. Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Step 2 meanwhile, place the flour on a plate. Season with salt and pepper and beat until the mixture is combined and has a velvety texture. Set aside for 10 minutes, then pat dry with a paper towel. Transfer the zucchini bites to a paper towel over a baking sheet to absorb excess oil. Pan fry zucchini in a single layer, without a lid and without touching until golden brown on both sides. Repeat frying the remaining zucchini. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown. Heat a large pot or deep fryer filled with vegetable oil to 375°f (190°c).