Fresh and delicious fried zucchini recipe and cucumber dip. You can’t eat just one. You have got to try these. They are so good, my mouth is watering just thinking about them. My recipe came about with the big craze several years ago when every fast food place had their version. All the fried zucchini was pretty good. But most of them were frozen too long and I am not a fan of frozen zucchini. They can be frozen for up to a week, but past that they can become mushy and don’t have the crispness they should have. So I decided to come up with my own recipe for tasty, crunchy zucchini and I did!
I have yet to make them at a gathering when I wasn’t asked for the recipe three or four times.
This cucumber dip is fantastic. You will want to cover everything with it. Baked potatoes, French fries, salads, grilled breads, any raw vegetables and garbanzo beans are all favorites of mine to pour this tasty dip over.
Being from an Italian family, I am an expert on zucchini squash and the many different ways there are to cook it.
Zucchini is summer squash. It is actually a hybrid cucumber created by the Italians in the late 1800s, which was some time after their origination and use in the Americas.
In cooking, the zucchini is treated as a vegetable, cooked as a side dish, fried, or sauteed and even used in bread. But botanically, it is considered an immature fruit, usually picked when it is about 8 inches long. Left to ripen fully, the zucchini can become up to 3 feet long and become quite fibrous.
This fried zucchini recipe, along with the cucumber dill dip, makes a first-rate appetizer for any occasion. And, for people who say they don’t like fried zucchini, let them try these fresh homemade ones with the cucumber dill dip. I think they may change their minds.
Fresh and Delicious Fried Zucchini Recipe
Ingredients
- 2 medium size zucchini, skins left on
- flour for dredging
- 1 cup plain bread crumbs
- 2 cups of buttermilk
Cucumber Dill Dip
- 1 8 oz container of sour cream
- 1/2 cucumber shredded on a paper towel (the large hole side of a hand grater will work nicely)
- be sure to squeeze all water out of the cucumber
- 1 tsp dried dill weed
- 2 tbls low fat buttermilk
- 1/2 tsp garlic powder
- 1 tbl vinegar
- 1/4 tsp salt
- 1/4 tsp garlic salt
Instructions
- Wash the zucchini and dry. Make sure they are completely dry of all water. After removing the end of each zucchini, cut them into 1/8 or 1/4 inch thick slices, depending on your preference.
- Dip the cut zucchini into the buttermilk. Make sure they are all wet by the buttermilk. Remove them from the buttermilk and place them in the flour and dredge them until they are covered with flour. Remove from the flour and shake any excess flour off.
- Place the zucchini back into the buttermilk until they are wet. Remove from the buttermilk and place in the crumbs and make sure they are covered well with the crumbs. Shake off any excess and place on waxed paper until ready to fry.
- Place about 1/4 inch of canola oil in frying pan and fry over medium to high heat for about 30 seconds on each side or until the they are golden brown. Remove zucchini to a paper towel for draining.
- They will be crispy and delicious. The difference in taste, when making your own zucchini, is indescribable. You will never want them any other way. Of course, if you are going to the trouble to make your own fried zucchini recipe, you will certainly want to include scrumptious cucumber dill dip below.
- TIP: You can also use the above recipe to make fried onion rings.
Cucumber Dill Dip
- Combine all ingredients, cover and chill at least one hour to let the flavors come together.
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