PERFECT! I have been wanting to make these for a while, but I did not have spiral cutter…I FINALLY got one last week, and this recipe was the first one that I thought to make, lol. The coating is so nice, light and crispy…The kids LOVED the spiral shapes too! LOVED the addition of the Old Bay seasoning at the end…a definite keeper and ANOTHER winning recipe from you :).
I finally treated myself to a spiral vegetable slicer, & wondered when on Earth I’d need it! Well, I saw this recipe on another reci”peeps” site, and I decided to try it. You made it so easy, I did zuuks, mushrooms, and some sweet onion rings! I’m stuffed, they were so great!!! And my friends say they are too!! We all gave the recipe AND method a FIVE star rating!!! Shorecook, you’re a genius!!!
I used squash and zucchini cut into slices. They tasted great although I would like them to brown better. I deep fried them and I would like to have a liquid breading recipe for deep frying.
This recipe is a keeper. I added a little salt, pepper and paprika to the flour and cornstarch instead of seasoning after frying. It came out great.
I’m the submitter of this recipe and I would like to add that this recipe makes for a crunchy zucchini. Thank you to all who try my recipe and I hope you enjoy it as much as we do!
We have a medium-sized Fry Daddy, big enough for the two of us. We learned not to crowd the zucchini spirals or they’ll clump together. No need to tweak, this recipe is spot on with the ingredients and method. Thank you, Shorecook, for a winning recipe!
Ingredients:
3 cups vegetable oil
1 egg
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I made these for dinner tonight – big hit!Everybody loved them…too bad I didn’t make nearly enough!
Oh yummy!!! Is zucchini hard to grow down here in Florida, anyone know? By the way Ree, the creators of Beavis and Butthead have a new cartoon out. It’s called “The Goode Family”. 🙂
Looks delish! I’ll have to add last night’s dinner to Tasty Kitchen: vegetarian tacos, made with shredded zucchini and carrots, sauteed with onions & garlic and seasoned with whatever spices caught my eye: cumin, chili powder, chipotle powder, salt, pepper, paprika and salt.
This really looks good.
I ahve some home grown zucchini and yellow summer squash.
I am going to sautee them in this strips to go with dinner tonight.
Looks good, Ree…BTW, it’s OK that you said “naked”…now, if you had said “nekkid” on this family oriented site it might be different…
Call me Evil. When we grew an organic garden, the zucchini’s took over the world. I must admit that for every one I picked, I buried one in the compost pile. I know, I know….but the neighbors ran AWAY from me when I approached them with my bounty.
And gosh, I couldn’t stuff anymore into the freezer or into the family! And wouldn’t you know it, the compost pile gave birth to……more of them! It was like a disease! The recipes look good, after all, anything tastes good fried, but I think I’ll pass on these recipes. I’ve had enough zucchini to last a lifetime. Beware of gardeners bearing gifts….it just might be more zucchini!
Ingredients:
3 cups vegetable oil
1 egg
1 tablespoon milk
1/2 cup all-purpose flour
1/4 cup cornstarch
1 zucchini, cut into spirals using a spiral slicer
1 teaspoon seafood seasoning (such as Old Bay®), or to tasteing
Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.
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Nutrition:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
source:allrecipes.com