If you believe frying veggies ruins them, or if you think that adding batter or sugar to veggies is cheating, avert your eyes. This gluten free cornmeal breaded zucchini recipe is a family favorite in my southern household, and it got my son to actually eat zucchini, so I’m not going to be a purist about veggies in this particular instance.
Consider this fair warning that once you’ve had this recipe, you may never find plain-ol’ sauteed zucchini satisfying enough. This recipe is how I learned to love zucchini as a child, and it brings back nothing but fond memories for me (except for the times I burned my tongue because I couldn’t wait to get the first bite!).
Now don’t get me wrong, I love a good grilled zuke as much as the next gal, but when I saw basket after basket of these beauties at the farmer’s market today, I just couldn’t resist. I knew it was finally time for one of my summer favorites: Cornmeal-Crusted Zucchini!
One of the beauties of this recipe is that it is and always has been gluten-free. Make sure you find gluten-free cornmeal though, to prevent cross-contamination concerns.
The one I usually buy is Arrowhead Mills (not certified GF, but products are tested for contamination). OR you can just use my gfJules Cornbread Mix in place of the cornmeal in this recipe — works like a charm and it’s certified GF and non-GMO. Win-Win!
Gluten Free Cornmeal-Crusted Zucchini
Ingredients
- 1 large zucchini, washed and sliced in thin circles
- 1 cup gluten-free cornmeal
- 1/3 cup granulated cane sugar
- 2 large eggs, beaten (or 1/2 cup dairy or non-dairy milk)
- High heat cooking oil for frying
Instructions
Prepare two small bowls, one containing the beaten eggs or milk, and the other containing the stirred mixture of cornmeal and sugar.
Slice the zucchini and dip each slice into the eggs, one at a time, then dredge through the cornmeal mixture. Lay each coated slice into the hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side (this process should only take 2-3 minutes).
Keep the oil hot, but be careful that it does not overheat and burn the batter. The idea is to fry quickly at high heat so that the batter does not simply absorb the oil and become mushy. Add oil as needed, and replace the oil entirely if it becomes browned during the process.
Remove the fried slices to a paper towel-lined plate to cool while finishing the remaining slices. Serve warm.
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*This recipe and over 149 more, also available in my newest cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
Out of habit I added a dash of salt, pepper and Lowry’s Seasoned Salt. I used the same coating on a sliced onion, cooking the onion rings at the sane time. I had plans to share this with family but I did a great job at eating each one as soon as it cooled. There were only two chips left, one for each Boxer. It was like eating corn bread with zucchini stuffed inside. Delicious
Mmmmm your version sounds fantastic, Rob! I love the salty instead of sweet twist. And making onion rings this way is pretty genius, too!
Next time, I’m trying it your way!!!!!
~jules
Hi Jules,
I just bought myself an Air Fryer for my Birthday. I’ve yet to use it but his recipe sounds wonderful! Any suggestions about how I can modify it for the Air Fryer? Thanks!
Hi Mary Ellen – I’m jealous! I want an air fryer!!! I consulted with my friend Cindy at Vegetarian Mamma and this is what she recommends for similar recipes in the air fryer: Place chips or discs after coated into a single layer into your air fryer. Fry at 400 degrees F for 8 minutes. Turn after 4 minutes. (Do not shake the basket, manually flip each). Let mek now how it goes!
~jules
I have 4 nice ones that came in my CSA box. Hopefully, I will have time this long weekend to try them. I will let you know how it goes.
Wonderful! Have fun!
~jules
The recipe was good, Jules, but truth be told, the air fryer part was just not worth the effort. I have a large capacity basket, but I could only get 12 pieces in at a time. It was my first attempt using the unit. Perhaps it will be good for stuff like fried chicken where I could get larger pieces into the basket, but 12 pieces of zucchini for 8 minutes total, each batch was just not a good use of my time! I had such high hopes and hopefully, they will materialize when it comes to larger items, but Zucchini? Not so much! Your recipe is a keeper though!
You’re making me feel better about not having an air fryer, Mary Ellen! It’s pretty easy to whip out a large batch of these using a traditional frying method, so I guess I’ll stick to that!!! 😉
~jules
I was wondering if you could substitute Xylitol for the sugar? I’ve done it in baking & you really can barely tell the difference in cookies & banana bread. We have diabetes in the house is why I ask. Thanks Jules!
Hi Susan, I think you could easily make that substitution and use even less than called for, if you like (to suit your familys’ tastes). Enjoy the recipe!
~jules
My husband and granddaughters! Thanx
I totally agree, my g kids live this stuff. This way they eat vegies. But they love to make it too!
It’s good stuff for sure, Susan! So glad you all love it!
~jules
Hi. you said 1/3 sugar. is that 1/3 cup or tsp? thx!
Ooops! Sorry, Kim! I’ve fixed it. 1/3 cup!!
why the sugar? I am accustomed to a saltier fried zucchini. Could I just omit the sugar?
No worries, Glenda! In my southern household, sugar was added to all kinds of recipes like this. Definitely you can omit the sugar or reduce it to suit your taste. Let me know how it goes! It won’t affect the crispness or the delicious zucchini flavor. Enjoy!
~jules