Deep-Fried Zucchini Spirals
Ingredients20 m servings 524 cals
- 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.
- 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.
Per Serving: 524 calories; 36.2 g fat; 42.6 g carbohydrates; 7.9 g protein; 94 mg cholesterol; 322 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
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, ...
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 ingredie...
Fantastic treat---I'm doing the "low carb" thing, so used more cornstarch than flour and it came out great. We made one batch with Indian spices (garam masala, cumin, turmeric) in the flour mix...
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 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.