Does anyone know how to make Fried Zucchini with the breaded batter, like Olive Garden’s?
Published: December 25th, 2008
Sarah Z asked:
I have been trying to make the fried zucchini like Olive Garden does, but nothing online seems to sound right. I love fried zucchini, but only when it’s the breading kind not the crunchy kind. thanks
I have been trying to make the fried zucchini like Olive Garden does, but nothing online seems to sound right. I love fried zucchini, but only when it’s the breading kind not the crunchy kind. thanks
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December 27th, 2008 at 1:57 am
cut the zucchini into equal sized pieces, so the all cook at the same speed.
dunk the zucchini into flour, then into whole milk (or beaten eggs), then back into flour…to make it crispy, use bread crumbs for the last step (Panko works best).
you can season the flour with salt and pepper if you like.
fry in 350 degree oil until they are golden brown and float up to the surface of the oil
December 27th, 2008 at 3:43 pm
YOU CUT THE ZUCCHNI AND THEN PUT IT IN A EGG BATTER THAN PUT IT IN A BREAD CRUMB MIXTURE THEN FRY IT
December 28th, 2008 at 9:01 pm
I don’t have the Fried Zucchini recipe but I do have it for the Fried Mozzarella.
The Breaded batter should be the same. You can get it from this recipe from Olive Garden.
Olive Garden Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
December 29th, 2008 at 4:59 am
Yes i know how they do that ,they buy it frozen sliced,battered
ready to go.
January 1st, 2009 at 2:09 pm
go to copykat.com.
January 1st, 2009 at 4:10 pm
Olive Garden Fried Zucchini Strips
Ingredients
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
Zucchini – cut into 3 inch strips
Vegetable Oil ( frying )
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping. Dip zucchini in breadcrumb mixture and then in milk and then back in breadcrumbs. Place on plate and refrigerate for 1 hour.
Place in fry pan with the oil that has been heated and fry at medium to medium low temperature until golden. Drain on paper towel. Serve with sauce or dip.
January 5th, 2009 at 2:57 am
Fried Zucchini Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Fast Food
Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Fried Zucchini: Zucchini Fritte Recipe
2 pounds zucchini
1 1/2 cups extra-virgin olive oil
Cook the Book: Deep-Fried Zucchini Blossoms
Posted by Adam Kuban, August 1, 2007 at 7:00 PM
Today’s featured recipe from Cucina del Sole is for deep-fried zucchini blossoms. If you grow your own zucchini, you should have no problem procuring blossoms. If not, check at a farmers’ market.
Deep-Fried Zucchini Blossoms
- makes 4 to 6 servings -
Ingredients
40 fresh zucchini blossoms
1/2 cup unbleached all-purpose flour
Sea salt and freshly ground black pepper
1/2 cup finely minced flat-leaf parsley (optional)
Extra-virgin olive oil, for deep-fat frying
Procedure
1. Rinse the blossoms carefully, leaving the stems attached, and gently shake them dry.
2. Put the flour in a small bowl and add salt and pepper to taste. Use a fork or wire whisk to beat in tepid water, a little at a time, until you have a batter that is about the consistency of heavy whipping cream. Add parsley to the batter if you wish.
3. Add 2 inches of olive oil to a deep frying pan and heat to about 360°F (a small cube of white bread will sizzle and turn golden in about a minute). Have ready a rack covered with paper towels. Dip a zucchini blossom in the batter and hold it over the bowl to drip—you should have just enough batter to coat the blossom lightly. Drop the blossom into the hot fat and let it sizzle and turn golden, using tongs to turn the blossom once to crisp it all over. When done, transfer to the paper towel-covered rack. Depending on the size of your pan, you can fry 4 or 5 blossoms at once, but be careful not to crowd the pan. It’s important to keep the frying temperature up; otherwise the blossoms will absorb oil instead of forming an instant crisp defense against it.
4. Serve immediately, while still hot, sprinkling the blossoms with more salt if necessary.
1 garlic clove, left whole
1 teaspoon granulated sugar
4 to 5 mint leaves, roughly chopped
3 tablespoons raisins
8 tablespoons vinegar
Wash the zucchini and slice into 1/2 to 3/4-inch rounds. Coat the bottom of a 8 to 10-inch frying pan with 3/4-inch extra-virgin olive oil. Heat oil to 360 to 365 degrees F. Add the garlic and, stirring constantly, cook over high heat until hot but not smoking. Remove the garlic as soon as it begins to darken in color.
Working in batches, add the zucchini rounds to the frying pan and cook until golden brown, about 3 to 5 minutes on each side. Remove to dry on a serving platter lined with paper towels. Repeat the process until all the zucchini are fried.
Place all the zucchini back in the frying pan over medium heat. Sprinkle with the sugar, mint, and raisins. Mix together until well combined. Carefully add the vinegar. Cover and turn off the heat. Allow to sit 5 minutes before serving.