Fried Ranch Zucchini
Zucchini Fresh From the Garden
What you Sow you Reap
If you planted zucchini in your garden this year, you're most likely trying to figure out what to do with all of the final product. Zucchini plants tend to produce more than we expect. We send some home with friends until they don't come over to visit any more or take so much of it to work that coworkers hide when they see you coming. It's shredded and frozen for future zucchini bread, thrown into casseroles and yet it seems to be plentiful.
The zucchini plant, or courgette plant, grows quickly and will typically produce more than enough summer squash for the average family. It is a garden favorite, due to the quick growth and it is a healthy vegetable. Rich in vitamin C, zucchini is packed with nutritional needs. Zucchini provides 14% of the daily requirement for potassium, 8% of fiber and 7% in vitamin A when based on a 2,000 calorie diet. At 33 calories per medium size squash, zucchini is a must-have for every gardener. While the benefits outweigh the issues of how to rid yourself of all the squash one plant will provide, it still leaves the question of what can you do with all the squash before it turns to waste?
The Zucchini is Taking Over my Kitchen!
Recipes for cooking zucchini are plentiful. Using zucchini in spaghetti sauce recipes, frying up slices of zucchini with other vegetables to make a beautiful stir fry and even the old zucchini bread recipes are great ideas for creating homemade, healthy edibles for your family.
If you love fried zucchini and you love dipping your food into ranch dip, this recipe gives you both flavors in one. It's a quick, easy method of bringing both flavors to the table. The ranch not only gives the fried zucchini a great flavor, but helps keep it moist yet brings on the crunch!
Rating for Fried Ranch Zucchini
- 1/2 cup Favorite ranch dressing or dip
- 1 zucchini, sliced
- dash salt, (optional)
- dash pepper, (optional)
- 3 Tbsp oil, for frying
- 1/2 cup flour
- 1/2 cup bread crumbs or panko, (panko adds more crunch but bread crumbs add flavor)
- dash chili powder, (optional: for spicy zucchini)
- Wash zucchini thoroughly. Slice squash into strips or thin slices.
- Pour ranch dip or dressing into a bowl. Set aside.
- On a plate or in a bowl, add flour, bread crumbs, salt, pepper (if desired) and chili powder (optional). Set aside.
- Pour oil into frying pan. Set temperature to medium. Allow the oil to heat before adding zucchini.
- Dip each slice of zucchini into the ranch dressing or dip. Drop the slice into the flour and spice mixture. Coat thoroughly. A second dipping into the ranch and the flour can add extra crunch and flavor, but is optional.
- Carefully drop each slice into the oil. Allow the slices to cook until a beautiful golden brown. Turn each slice over when brown.
- Place the slices on a plate covered with two paper towels to absorb excess oil.
- Serve with ranch dip or dressing on the side.
Enjoy your fried ranch zucchini with additional ranch dressing or place a small dish of marinara sauce on the side. Add extra flavor and sprinkle Parmesan cheese on top when the zucchini comes out of the oil and is still hot.
The fried ranch zucchini recipe is perfect as a snack, for an appetizer at parties or as a side dish to any meal. Fried ranch zucchini slices go well with a barbecued hamburgers or chicken.
Tips for Coating and Frying
When you're coating anything, including zucchini, slice the zucchini and place it in an ice bath. The cold temperature of the water will help the coating stick to the slices.
Use a dash of corn starch in the flour mixture to make the coating adhere to the meat or vegetables better.
Double coating food when frying makes it crunchier. The coating will stick to the food better too.
© 2015 Vicki Perry