How do you deep fry zucchini do it is crispy and not mushy?

Question

Every time I bread and deep fry zucchini it is limp and I prefer it to be crispy. Is there an easy way to do this?

Answer 1

Very HOT oil. Make sure the oil is 375 degrees. Don't crowd the pan with zucchini or you'll bring the temp of the oil down.

Keeping the oil hot will crisp up the outside of the zucchini without mushing the middle.

Answer 2

I use cake flour, by next to the cake mixes, it has less gluten, the stuff that makes dough soft, its great for  onyun rings and fish

Answer 3

Zucchini and other squash have a lot of moisture in them that can make them soggy when cooked.  One way to deal with this is to slice the squash, salt it and then let it sit for about 30 minutes.  The salt will draw moisture out of the squash, helping it firm up.  When the 30 minutes is up, the salt and extracted moisture can be wiped away with paper towels.

You should also make sure that you're cooking your squash at the appropriate temperature.  When deep-frying, it's important to heat the oil enough so that when foods are added, the moisture in the food is rapidly brought to a boil by the heat.  This moisture leaving the food is what keeps the cooking oil from being absorbed into the food; if the oil isn't hot enough, then the food will soak it up and become limp and greasy (especially squash, which can act rather like a sponge).  Using a fry thermometer can help a lot with maintaining the proper temperature.

Finally, if neither of these helps then you may want to try using a different breading on your zucchini.  You can buy tempura batter mix in stores (check the Asian section); it's really pretty easy to make up, and I find the mix is sometimes more foolproof than trying to make something from scratch.  Good luck!

Answer 4

you should cut them thin and fry them on high heated oil u might need to lower the heat a little bit after u drop the zucchini in.

b careful do not burn them!!

Answer 5

cut thin

fry in very hot oil

eat quick - they usually are very crisp once they come out but after sitting a few minutes they get limp