If you believe frying veggies renders them unfit for consumption, or if you think that adding batter or sugar to veggies is cheating, avert your eyes.
Consider this fair warning that once you’ve had this recipe, you may never find plain-ol’ sauteed zucchini satisfying enough. This recipe is how I learned to love zucchini as a child, and it brings back nothing but fond memories for me (except for the times I burned my tongue because I couldn’t wait to get the first bite!). Now don’t get me wrong, I love a good grilled zuke as much as the next gal, but when I saw basket after basket of these beauties at the farmer’s market today, I just couldn’t resist. I knew it was finally time for one of my summer favorites: Fried Zucchini!
One of the beauties of this recipe is that it is and always has been gluten-free. Make sure you find gluten-free cornmeal though, to prevent cross-contamination concerns. Some brands to look for include Hodgson Mill (not certified GF, but produced on dedicated equipment); Bob’s Red Mill (not certified GF, but produced in a dedicated facility if packaging so indicates – they have changed their production facilities on this product); Arrowhead Mills (not certified GF, but products are tested for contamination).
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
- 1 large zucchini, washed and sliced in thin circles
- 1 cup gluten-free cornmeal
- 1/3 cup granulated cane sugar
- 2 large eggs, beaten (or 1/2 cup dairy or non-dairy milk)
- High heat cooking oil for frying
Preheat a large frying pan to medium-high heat or electric skillet to 375-400° F. Pour enough oil to just cover the bottom of the frying surface. (You may broil these on a foil-lined baking sheet in your oven instead, but spray the foil with cooking oil first, and be careful not to burn them! They will not be as crisp, but the flavor is still wonderful.)
Prepare two small bowls, one containing the beaten eggs or milk, and the other containing the stirred mixture of cornmeal and sugar.
Slice the zucchini and dip each slice into the eggs, one at a time, then dredge through the cornmeal mixture. Lay each coated slice into the hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side (this process should only take 2-3 minutes). Keep the oil hot, but be careful that it does not overheat and burn the batter. The idea is to fry quickly at high heat so that the batter does not simply absorb the oil and become mushy. Add oil as needed, and replace the oil entirely if it becomes browned during the process.
Remove the fried slices to a paper towel-lined plate to cool while finishing the remaining slices. Serve warm.