How can I pan fry zucchini without making it soggy?
I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper.
It always turns out tasting great, but it is often times really soggy.
Is there any way to pan fry the zucchini without making it soggy?
Best Answer
The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.
Pictures about "How can I pan fry zucchini without making it soggy?"
How do you fry zucchini without getting soggy?
Sprinkle some salt over them on both sides and let them sweat for a few minutes. The salt will draw out the moisture and allow these to crisp up, especially if you're making them in the oven.Why is my fried zucchini soggy?
Zucchini (courgettes) and other summer squash don't hold well; it'll start to get soggy over time, but you're still better off trying to cook in two batches than crowding your pan ... I try to make sure they're the last thing done, and do 'em in my largest saute pan so there's a little space between 'em.How do you keep squash from getting mushy?
How do you cook zucchini and squash without them getting mushy? The trick is to make sure that it doesn't steam in the oven. This is accomplished by making sure the zucchini is in a single layer and also making sure it is at a high enough temperature to create dry heat.Should you salt zucchini before cooking?
Many vegetables, like zucchini, cucumber, Summer squash, and eggplant, have a high water content, so to avoid dishes from turning into a diluted, soggy mess, treat the vegetables by salting and draining them first.More answers regarding how can I pan fry zucchini without making it soggy?
Answer 2
I find using a griddle works better than a frying pan, for Zucchini and Egg plant.
Answer 3
And for any people that likes the taste of the south. Try cutting them in 1/4" slices. Soak them in milk for half an hour, then in another bowl have yellow corn meal. Dip the zucchini in cornmeal mixture and place in a cast iron skillet with just enough olive oil to coat the pan. Make sure pan is hot, test it by putting a drop of water in pan, if you hear a sizzle sound, it's ready. As the gentleman said in latter post, place them in single layer and salt when ready it comes out of the pan. This works great for yellow squash too.....bon apetit!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Andrea Piacquadio, Gary Barnes, RODNAE Productions, RODNAE Productions