I usually use an egg, then some flour. I Usually dip the thinly sliced zucchini in the egg and then into the flour and then I fry it into the oil that is in the fryer. This recipe was also fantastic when I tried it.

I cut my eggplant into 1/8-inch rounds. Added spices to the flour and egg mixture. Watched the time and very pleased with the out come. P.S. I separated the egg from the flour and coated separately.

This is the first time my boyfriend and have made these. I took advice from each of your comments and had my bf mix the batter for me. Aric accidentally added the cup of oil to the batter. Lol. Turned out great actually, very crispy. We also added the Papa Murphys herb and cheese blend, Mrs. Dash salt free lemon pepper and black pepper. I found it helpful to dry out the zucchini first and leave the salt on continue to dry before put in the batter. Then we salted fresh out of the frying pan with coarse kosher salt. Excellent recipe. Thank you all for helping make them!!! Also use less flour more milk.

The batter is thick and it causes the zucchini to have an appearance of little pancakes. I will also have to agree with a previous post; if the zucchini is cut to thick, the batter will burn before the zucchini is done.

My Mother in law's recipe is one I use... I cut the zucchini into thin slices,,and layer it in a bowl, sprinkling salt on top of each layer... I put a lid or small plate over top of all of them and press down on the lid turn the bowl over and a lot of water comes out... then when the zucchini isn't as firm,,is rather limp.. take handful and rinse WELL to get the salt out. Then I use eggs and flour to make the batter, spoon the zucchini in the mixture and fry them up.. they are soooo good! I'm making them today! You can't eat just one!

Added Parmesan cheese salt and pepper and a horseradish mayo dip. Soooo yummy!!

Tried the recipe, have to say overall it was ok, not my favorite, but certainly not the worst! Firstly, I have to agree with another comment, scale back the flour or else it will be entirely too thick. I'd recommend half a cup, also only frying one at a time. The batter cooks very fast, also not making the zucchini slices not too thick otherwise the batter will burn before it cooks through! Good luck!

Great way to prepare the batter for the zucchini. I was trying and trying and when I tried this way it came out SOOOOOOOOOO much better. And it's so much easier than cakey fingers too. Thanks for posting it, this was very helpful and tasty.

Tasty, easy, and healthy.

Great recipe...Easy and great.

Ick, basic batter.. for more crunch, use rice flour or corn starch, no milk and dip in egg first! Other wise, great ;-/

Thanks to the previous reviewer for the "light on the flour" comment. I used 3/4 cup flower almost a half cup milk and the egg and got a great batter. Definitely needs seasoning. Would like a bit more crunch in my batter in the future

Easy and delicious.

Tried this my deep fryer and it utterly failed. The batter made from the proportions described is way too thick.

go easy on the flour and add flavor otherwise nice batter