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It’s Zucchini Time! My Fried Zucchini Recipe

It’s summertime, and that means it’s prime time for fresh vegetables. One of my favorites is zucchini. It’s versatile, healthy, and delicious. You can grill it, stew it, bake it, sauté it, and fry it.

It’s great in bread, cake, lasagna, and the list goes on. I used to sneak into sweet treats when my kids were little to get them to eat a little healthier. The most popular way to eat zucchini around here is fried, which makes it a little less good for you but so delicious.

I’ve used some wonderful recipes for fried zucchini, but I’m partial to this one. I tend to buy a lot of crackers, so I almost always have all of the ingredients on hand. I don’t always have cornmeal, which is required for many other recipes.

This same recipe can be used for fried green tomatoes by simply swapping one veggie for the other.

Margarite’s Fried Zucchini

Ingredients 1 large zucchini sliced to desired thickness 1 to 2 sleeves of Ritz Roasted Vegetable Crackers (or variety of your choice). Start with 1, but be prepared in case you need the second. 1/2 cup milk 2 large eggs beaten 1/4 cup flour Cooking oil such as vegetable oil or canola oil

Directions Pour cooking oil to a depth of around 1/4 inch in your skillet and turn it on medium high. I prefer cast iron because it holds the heat well. Mix beaten eggs and milk together in a shallow bowl. Set aside. Crush crackers in a pie pan. Pour flour in a shallow bowl.

Dredge one zucchini slice in flour, dip in egg and milk mixture, dredge in cracker crumbs, and carefully place in hot skillet. Repeat until you have a good mess in the skillet where they have enough room so they aren’t touching. Cook on each side for two or three minutes until golden brown. Carefully remove from oil and place on a paper towel covered plate. Repeat until all of your zucchinis are cooked. Salt and pepper to taste, but keep in mind your crackers are seasoned, so it’s best to taste one before reaching for your spices.

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