Crispy Zucchini Strips with Bearnaise Dip
Savor the crunch of our Crispy Zucchini Strips, a delightful and addictive snack perfect for any gathering or as a side dish. With a golden, crispy exterior and tender inside, these strips are coated in a delectable mixture of seasoned flour and cracker crumbs, leading to an explosion of flavor in every bite. Paired with a rich Bearnaise dip, this recipe is a family favorite that's been cherished for over three decades. Whether you’re hosting a party or looking for a satisfying snack, these zucchini strips are sure to please everyone, including picky eaters!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Zucchini
1 (medium, 8 inches long, washed and cut into strips)
Eggs
2 (large, beaten)
Whole Milk
2 (tablespoons, homogenized)
All-Purpose Flour
3/4 (cup)
Seasoning Salt
1/2 (teaspoon)
Saltine Crackers
3/4 (cup, finely crushed)
Olive Oil or Vegetable Oil
2 (cups, for deep frying)
Bearnaise Sauce Mix
1 (2 ounce) package (prepared according to package directions)
Instructions
1
Wash and trim the zucchini, ensuring not to peel it.
2
Cut the zucchini into 2 1/2-inch long and 1/2-inch thick strips.
3
In a medium mixing bowl, beat the eggs and milk together until the mixture is fluffy.
4
In a separate dish, combine the flour and seasoning salt, mixing well.
5
Place the crushed saltine crackers into another bowl for coating.
6
Begin the coating process: dip each zucchini strip first into the egg mixture, ensuring it's fully coated.
7
Next, transfer the coated zucchini into the flour mixture, shaking to coat evenly.
8
Repeat by dipping again into the egg mixture before finally coating it with the crushed crackers, ensuring a thorough and even coating.
9
In a medium frying pan, heat the olive oil or vegetable oil to a temperature between 325°F and 350°F.
10
Once the oil is hot, carefully drop in the coated zucchini strips a few at a time, frying until golden brown (about 2 minutes) and turning them once to ensure even cooking. Be careful not to overcook; the goal is a crunchy texture.
11
Serve the crispy zucchini strips immediately with a prepared Bearnaise sauce for dipping. To prepare the sauce, follow the directions on the package or create your own for a homemade touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Zucchini Strips?
Crispy Zucchini Strips are a golden, addictive snack or side dish with a crunchy exterior and tender interior, coated in seasoned flour and cracker crumbs.
What dip is traditionally served with this recipe?
This recipe is paired with a rich and flavorful Bearnaise dip.
Should I peel the zucchini before cutting?
No, you should wash and trim the zucchini but ensure you do not peel it.
What size should the zucchini strips be?
The zucchini should be cut into strips that are 2 1/2 inches long and 1/2 inch thick.
What ingredients are in the egg mixture?
The egg mixture consists of two large eggs beaten together with two tablespoons of whole milk.
What is the coating made of?
The coating uses a combination of all-purpose flour seasoned with salt, followed by finely crushed saltine crackers.
What is the correct coating sequence for the zucchini?
Dip each strip into the egg mixture first, then the flour mixture, then back into the egg mixture, and finally into the crushed crackers.
What temperature should the frying oil be?
The oil should be heated to a temperature between 325°F and 350°F.
How long does it take to fry the zucchini strips?
It takes approximately 2 minutes to fry the strips until they are golden brown.
How many times should I turn the strips while frying?
You should turn the strips once during the frying process to ensure even cooking.
What kind of oil is best for deep frying these strips?
Either olive oil or vegetable oil is recommended for deep frying this recipe.
Is this recipe suitable for vegetarians?
Yes, these crispy zucchini strips are a vegetarian-friendly snack.
How many servings does this recipe provide?
The recipe is based on one medium zucchini (8 inches long) which typically serves as a snack or side for a small group.
Can I use a different type of cracker?
While saltine crackers are specified for the classic taste, you can experiment with other crushed crackers for different textures.
How do I prepare the Bearnaise sauce?
You can follow the directions on a 2-ounce package of Bearnaise sauce mix or use a homemade version for a personal touch.
Is this a good dish for parties?
Yes, these strips are described as a perfect party food and a family favorite for over thirty years.
What kind of milk is recommended for the egg wash?
The recipe calls for two tablespoons of homogenized whole milk.
What seasoning is added to the flour?
One half teaspoon of seasoning salt is mixed into the all-purpose flour.
How do I ensure the coating stays on the zucchini?
The double-dipping process in the egg mixture helps the flour and cracker crumbs adhere firmly to the zucchini.
What should the final texture of the zucchini be?
The goal is to achieve a crunchy exterior while keeping the inside of the zucchini tender.
Can I fry many strips at once?
It is best to drop in a few at a time to avoid overcrowding the pan and to maintain the oil temperature.
Should the zucchini be served hot?
Yes, the crispy zucchini strips should be served immediately after frying for the best texture.
What type of flour is used?
The recipe requires 3/4 cup of all-purpose flour.
How much oil is needed for frying?
Approximately 2 cups of oil are needed for deep frying in a medium pan.
What size zucchini should I look for?
A medium zucchini, roughly 8 inches long, is the standard size for this recipe.
Is this recipe kid-friendly?
Yes, the description notes that even picky eaters tend to enjoy these crispy strips.
Can I use a different dip?
While Bearnaise is recommended, these strips can also be enjoyed with other dips like ranch or marinara.
How do I wash the zucchini?
Wash it thoroughly under cold water and trim the ends before cutting.
What if the oil is not hot enough?
If the oil is too cool, the zucchini will absorb too much oil and become greasy rather than crispy.
How long has this recipe been around?
This recipe has been a cherished family favorite for more than three decades.