Betty’s Battered Deep-Fried Zucchini Rounds
Betty demonstrates how to make a fantastic appetizer, her Battered Deep-Fried Sweet Zucchini Rounds. These are served with Betty's Surfin' Seafood Cocktail Sauce or ketchup.
NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.
Battered Deep-Fried Zucchini Rounds
1 cup self-rising flour
1 egg, well beaten
1 cup milk
1/4 cup vegetable oil
large zucchini, washed, and cut into rounds
2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.)
In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your zucchini rounds prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip pepper pieces in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several rounds at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all pieces are fried and removed, pat the upper side to remove any further excess oil. Now, place the Battered Deep-Fried Zucchini Rounds on a nice serving dish, and serve with Surfin' Seafood Cocktail Sauce or ketchup. Terrific!!!
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20 Responses to “Betty’s Battered Deep-Fried Zucchini Rounds”
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yummy
Betty I had no idea how to make fried zucchini. I came accross this video
in my searches to learn how and i tell you what outta all the recipies this
one is my favorite though i do add a few things to it. I cant stop making
fried zucchini now so thank you for posting this!!
The seafood sauce is here: youtube.com/watch?v=R5KvEgW27xw –Betty 🙂
Awesome, thank you so much for the guidance. VERY much appreciated!
If you have a freezer, you can freeze just about any vegetable. Just boil
the sliced zucchini in water for about 3 minutes, then drain and plunge it
into ice water for a couple of minutes. Drain on paper toweling, and then
place in freezer bags. It’s prepared and ready to go into casseroles,
soups, and dishes like sauteed squash. –Betty 🙂
Just made this … with freshly picked zucchini … incredible recipe …
well done. I have a question though, if you know the answer. Do you know
how to store zucchini once picked from the garden … I got way to much and
have given a lot away to family and neighbors but still have a bunch and
don’t want to waste it and cannot eat that much before it goes bad. I guess
if nothing else, I can get the seeds and compost the leftovers if there is
no way to store it over time
Made this last night, delicious! Thanks. 🙂
Thanks Betty, you’re a sweetheart. I always h ad either slaw or french
fries with fish, the next time I have them I’ll give the squash a try.
Fried squash can go with anything–grilled chicken, baked fish, fried pork
chops, ham, roast beef–any of these, plus something like potatoes or
pasta. –Betty 🙂
Hi Betty, I love fried squash but when I fry up squash that’s all I have is
the squash because I don’t know what kind of main dish to fix to go with
it. Any suggestions?
Great job! Also experiment w/your favorite Italian red sauce as dipping
sauce. Zuchinni love Italian flavorings. I some times make, when my
eggplants aren’t producing but zuchinni are, a ‘zuchinni parmesean’.
Chicken & eggplants love parmesean, but so do zuchinni. Just use your
favorite red sauce/marinara, povolone or mozzerella, and of course frind
zuchinni….you will be amazed.(I love Italian cooking, tehehhe oh, & I
adore tender zuchinni)
yummmmmmyyy!!! i like dipping mine in ranch dressing
@brittneydargusch21 Yes, buttermilk and regular flour will be great.
–Betty 🙂
@LipsLikeSugar78 Thanks for your lovely comment! Your Italian take on
deep-fried zucchini with Italian dressing sounds wonderful! –Betty 🙂
Lovely dish as usual, Betty. 🙂 I make this myself, but bread them in
Italian seasoned breadcrumbs & serve with Italian dressing for dipping. You
should try it. 🙂
@WorldWideMMAFighting You”re probably right. I have come to do all my deep
frying in a metal pot with at least 1/2-inch peanut oil (which has a high
smoking point). Thanks for your nice comment! –Betty 🙂
Looks like your oil was a bit too hot on this one . I’ve found that the
stove is more accurate when adjusting for a proper temperature for oil
frying .
@kduideo Thanks for your sweet comment! I am delighted that you are finding
recipes in bettyskitchen that you can use! –Betty 🙂
@gramsgood1 That sounds *wonderful*! Thanks for the great tip! –Betty 🙂
Your Awesome Betty Thanks To You And Your Camera Man =D