66469 smoky fried zucchini spicy dipping Recipes

zucchini, balsamic vinegar, chopped fresh rosemary, garlic cloves, salt, pepper

zucchini or 4 -6 summer squash, egg, milk, garlic powder, self-rising flour, grated parmesan cheese (optional)

buttermilk, egg substitute, panko breadcrumbs (japanese ), seasoned bread crumbs, grated parmesan cheese, taco seasoning, garlic salt, zucchini , cut into 1/4-inch slices, nonfat sour cream, prepared fat free ranch dressing, salsa

all-purpose flour, paprika, garlic powder, kosher salt, divided, eggs, lightly beaten, panko (japanese breadcrumbs), all-purpose flour, dried oregano, black pepper, zucchini (about 1 lb.), cut into 1/4-inch-thick strips, canola oil, grated parmesan cheese

a 1-lb eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches, salt, all-purpose flour for dredging, vegetable oil for deep-frying, sugar for dipping

zucchini, crookneck yellow squash, onions, eggs, slightly beaten, flour, olive oil, salt and pepper

zucchini, flour, garlic powder, onion powder, salt, pepper, milk

zucchini, ends trimmed, cut in half and sliced lengthwise in 3-inch long by 1/4 inch thick strips, flour, cornmeal, eggs, beaten, salt, black pepper, buttermilk, butter, olive oil, sour cream, mayonnaise, garlic cloves, minced, red pepper flakes, parsley, fresh chopped, lemon juice, fresh squeezed, lemon zest

zucchini, ends trimmed and cut into 1/2-inch cubes, salt, butter, vegetable oil, garlic cloves, peeled and thinly sliced, fresh squeezed lime juice, black pepper, dried oregano, chopped fresh parsley

zucchini, italian breadcrumbs, grated parmesan cheese, romano cheese, italian salad dressing , plus, italian salad dressing

canola oil, toasted italian breadcrumbs, grated parmesan, eggs, splash cold water, zucchini, washed, dried, ends trimmed, cut , lengthwise, into 10 wedges like pickles, flour , for dredging, kosher salt, paprika , for dusting, lemon, cut into wedges

golden creamer potatoes, peeled and cut into 1/2-inch cubes, zucchini flowers, egg, marinated anchovy fillets, rinsed, drained, and roughly chopped, scallions, thinly sliced, extra-virgin olive oil , plus 2 tablespoons, freshly squeezed lemon juice, fresh thyme leaves, salt and pepper, to taste, lemon, cut into wedges

fresh buffalo ricotta (cow s milk is an acceptable substitute), egg, scallions, thinly sliced, freshly grated nutmeg, salt and pepper, to taste, zucchini flowers , stamens removed, fresh golden tomatoes, roughly chopped , or golden cherry tomatoes, cut in half, extra virgin olive oil, leaves basil, leaves opal basil, salt

zucchini, italian flavored bread crumbs, grated parmesan cheese, grated romano cheese, bottled italian salad dressing

vegetable oil (whatever kind, but just 1 that can handle high heat), tempeh (select whatever kind sounds good to you; i like the ones with multigrains), dipping sauce, roughly equal measures of tamari and rice wine vinegar, a little chili sauce (to taste; i like the vietnamese kind with the rooster on the bottle and the green cap), some red chili flakes (to taste), a little honey, some sesame seeds

extra-virgin olive oil, honey, zest and juice of 1 lemon, garlic, diced, toasted fennel seeds, salt and ground black pepper, red-wine vinegar, garlic, finely chopped, kosher salt and ground black pepper, fresh mint leaves, finely sliced, olive oil, for frying, zucchini, sliced diagonally into 1/4-inch rounds, arugula (preferably the smaller spicy variety known as rocket), ricotta salata

vidalia onion, skin removed, eggs, milk, all-purpose flour, salt, freshly ground black pepper, cayenne pepper, dried oregano, dried thyme, ground cumin, peanut oil, for frying, creamy dill dipping sauce , recipe follows, buttermilk, mayonnaise, freshly chopped dill leaves, lemon, juiced, salt and freshly ground black pepper