Step by Step Tutorial: Fried Zucchini Recipe (2024)

FAQs

How do you keep zucchini from getting soggy when frying? ›

Salting your zucchini is the most important step in preventing it from getting soggy.

You don't need to peel zucchini. In fact, the peels are full of nutrients, so leave them on! Olive oil. IF you prefer a different cooking oil, go ahead and use it.

You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt.

Transfer the breaded zucchini onto a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really stick to the zucchini.

Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You'll be left with a nice, lightly crisp exterior, without the interior becoming soggy. Be patient as you sauté.

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

Salt your zucchini before cooking.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

How do you remove water from zucchini before frying? ›

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.

Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. If you're curious, try adding this soft, mild fruit to your diet today.

Sweat and drain eggplants and zucchini to remove extra water and bitterness. Place the eggplant slices in a colander on a bowl. Let sit for 30 mins.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Heat oven to 175 F (or heat a toaster oven to 150 F). If your appliances have the ability, you can even go as low as 120 F. My oven only goes to 175 F, so that's what I used. The higher the temperature, the more it cooks vs dries out the zucchini, but if you don't have a dehydrator, this is the next best method.

Arrange the zucchini on dehydrator trays, utilizing a mesh liner to prevent the zucchini from falling through the holes as it shrinks. Dehydrate at 125ºF (52ºC) for 6-12 hours until the zucchini is dry and brittle—it should break, not bend (see note 2).