How Do I Coat Fried Breaded Zucchini Better?
I received an email from Glenn asking "how to coat fried breaded zucchini better."
He asked, "My father just asked how to make the breading on fried zucchini stick (better). He just made some, but the bread crumbs didn't stick to the zucchini very well. He dipped zucchini slices into the egg and then bread crumbs. The bread crumbs ended up kind of burned, oily, and fell off, but the zucchini was fine. Thanks for any tips you can give."
Breading Vegetables For Frying
When breading veggies (or anything), the rule is dry sticks to wet and wet sticks to dry. Wet and wet doesn't work; dry and dry doesn't work.
First, pat the veggies dry as much as possible to get your breading to stick to your zucchini (eggplant, green tomatoes). Then dredge them in some seasoned flour (cornstarch or rice flour to make a crispier end product).
Next, dredge the vegetables in your wet batter - either an egg wash or egg-buttermilk combination or you can try a tempura batter consisting of 1 cup ice water, one egg, and 1 cup flour.
Finish with a dunk in panko (Japanese breadcrumbs) or other dried, seasoned fine breadcrumbs.
I recommend deep frying for fried veggies since the outer coating will have a tendency to burn if they're sitting in a hot pan. If you are going to pan fry, use about ½ inch oil, moderate your heat, and be very gentle when turning them.
If you have a favorite technique or recipe for fried vegetables, please post it in the comments section below.
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