Fried Zucchinni

I tried to make it so I julianned the zucchinni dipped them in egg and coated with bread crumbs. I went to fry them and the coating all came off, the bread crumbs are burning but the squash isn't cooked. What happened?

Re: Fried Zucchinni

The same thing has happened to me every time I've tried to make fried zucchini. I found a recipe for oven-baked zucchini instead that works much better. Essentially, you do the same thing you would do if you were frying them, but bake them on a baking sheet for about 7 minutes, then turn them, coat them with Pam, and bake for another 5 minutes. The coating shouldnt come off this way.

Re: Fried Zucchinni

Re: Fried Zucchinni

Maybe if you flour the zucchini sticks, the coating will stay on better?

Re: Fried Zucchinni

I think essentially in order to keep the breadcrumbs on, you need to "deep-fry" them. Make sure there is enough oil in the ban to cover the sticks completely and make sure that the oil gets hot enough (I think around 350 degrees).
When the breading turns golden brown (about 3 minutes) then you take them out with a slotted spoon and drain them on a napkin or paper towel. Sprinle with some salt.
They taste really good with some warm marinara sauce, too.

You were fine with the egg and breadcrumbs.

Re: Fried Zucchinni

Also if you throw them in the fridge for a little bit after coating but before frying, that works... I do that with my chicken cutlets and the coating sticks much better.