The Best Celebrity Chef Recipes We've Ever Made, by Category + Photos

Fried Zucchini And Eggplant Chips

F. Martin Ramin/The Wall Street Journal, Food Styling by Kim Ramin, Prop Styling by Valeria Suasnavas

Total Time: 1 hour 15 minutes

serves: 4 to 6

Ingredients

Kosher salt

2 large Japanese eggplants or 1 large globe eggplant

2 medium zucchini

⅔- ¾ cup beer or seltzer, plus more, as needed

Freshly ground black pepper

⅔- ¾ cup all-purpose flour

Neutral vegetable oil (preferably safflower or sunflower oil), for frying

Directions

Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin rounds, around ¼-inch thick. Layer rounds onto the prepared pan, seasoning vegetables with a sprinkling of salt between each layer. Set aside for 15-20 minutes.

Meanwhile, prepare the batter: In a medium bowl, combine beer with a generous pinch of salt and pepper. Add ⅔ cup flour and whisk to combine until you have a thick pancake-like batter; add more beer or flour as needed to reach desired consistency. Rinse salted vegetables, pat them dry with a paper towel and set aside.

Prepare to fry: Add 1½ to 2 inches of oil to a large skillet and heat over medium to medium-high heat. Once oil is hot, 5 to 7 minutes, dunk one vegetable slice in batter. Let excess batter run off, then gently lower slice into skillet. If the oil boils vigorously on contact, it is ready. (If checking the temperature with a thermometer, aim for 325 degrees.)

Repeat process, battering and frying in batches and turning each slice once, until the vegetables are cooked through and the batter is golden and slightly puffed, about 3-5 minutes per side. Take care not to overcrowd the pan, and adjust the heat as necessary; the oil temperature will fluctuate as you add food or additional oil to pan.

Use a slotted spoon to transfer the fried vegetables to a paper-towel-lined plate to drain. Serve immediately with lemon wedges and smoked-fish dip or ranch dressing.

Adapted from "Fry Day" by Sharon Brenner

This recipe was published in:

How To Make Air-Fryer Zucchini With No Oil

Looking for a healthy, easy zucchini recipe to make in your air fryer? Look no further! This air fryer recipe is simple to make and perfect for when you crave a savory snack. Most air fryer zucchini recipes call for breading the zucchini rounds before seasoning them, but this one is different. The result is a vegan, gluten-free, low-carb and oil-free recipe.

Ingredients for Air-Fryer Zucchini

2 zucchini cut into 1/8-inch-thick coins

1 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 lemon, juiced

Editor's Tip: If you can source fresh dark green zucchini, there's nothing like it. Young, smaller zucchini are tender and will yield the best results.

Tools for Air-Fryer Zucchini

Making zucchini in an air fryer mimics deep frying, but uses hot air to crisp the food instead of oil. The zucchini might not be as crisp as when it is fried, but it still yields great results. If you haven't bought an air fryer yet, here are the Taste of Home Test Kitchen's picks for the best air fryers.

Since the air fryer gets hot, use a pair of heat-resistant tongs to flip and remove the zucchini rounds from the basket.

A mandoline ensures the slices are evenly cut, which leads to evenly cooked zucchini.

See what other gadgets our Test Kitchen uses every day.

How to Make Air-Fryer Zucchini Step 1: Prepare the zucchini

Air Fryer Zucchini Raw Prepare the zucchini

Wash and cut the zucchini into 1/8-inch-thick slices. Pat dry to remove moisture if needed. To get evenly cut slices, use a mandoline. Be careful with the mandoline slicer, though!

Step 2: Season the zucchini

Air Fryer Zucchini In Bowl Season the zucchini

In a large mixing bowl, add the zucchini, Italian seasoning, garlic powder and salt and mix well. Make sure the seasoning coats each slice of zucchini.

Step 3: Air-fry the zucchini

Air Fryer Zucchini Done Air-fry the zucchini

Preheat the air fryer to 400°F. Transfer the zucchini to the air fryer basket and air-fry the zucchini for a total of 20 minutes. Shake the zucchini every 5 minutes

Once cooked, carefully move the zucchini to a bowl using tongs. Sprinkle with freshly squeezed lemon juice.

Tips for Making Air-Fryer Zucchini What do I serve with this zucchini?

You can enjoy the zucchini as is, or pair it with one of our favorite dips like garlic aioli, hummus, curry mayo or dill vegetable dip.

How do I keep the zucchini from sticking?

Make sure you shake the air fryer basket every 5 minutes so the zucchini discs don't stick to the sides.

Can I use frozen zucchini?

Yes! If using frozen zucchini, make sure you do not thaw the zucchini and cook it in a preheated air fryer.

Can I make air-fryer zucchini chips?

Absolutely. Josh Rink, a food stylist in the Taste of Home Test Kitchen, use this recipe to make air-fryer zucchini chips by extending the frying time. Just remember to shake and stir the zucchini every 5 minutes until crisp and brown.

Air Fryer Recipes You Need to Try

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Put your air fryer to work! This handy gadget can make pretty much everything, from appetizers to main dishes—and even desserts! You'll find the details for the recipes in this video in the following 5 slides. By the way, here's what an air fryer really does to your food.

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Take a look at these other air fryer vegetable recipes.

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Looking for easy air fryer recipes? Try these simple fish and chips. The fish fillets have a fuss-free coating that's healthier but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado (Try these other air-fryer fish recipes, too!)

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You can make these air-fryer donuts in advance and then refrigerate them. It's important to bring the dough to room temperature before frying. —Renee Murphy, Smithtown, New York

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Trying new recipes—like this air-fryer Wellington—is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. —Julie Frankamp, Nicollet, Minnesota

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While visiting a friend in St. Louis, Missouri, I tried fried ravioli at almost every restaurant we visited. When I got home, I had to try to replicate them, and I think this air-fryer ravioli recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin

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This air-fryer bread pudding is a fun dish because the chocolate makes it different from traditional recipes. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

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These air-fryer chicken drumsticks are flavorful, crispy on the outside and juicy on the inside. Sometimes I'll add some red pepper flakes in addition to the curry powder if I want to spice them up a bit. I like to serve them with chicken-seasoned rice and boiled broccoli. —Zena Furgason, Norman, Oklahoma

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I love combining classic flavors in new ways. This healthy recipe combines crispy popcorn shrimp and tacos! It's one of my family's favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland

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Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It's perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas

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These air-fryer French toast cups make any morning special. I made this recipe for my mom on Mother's Day, and we both enjoyed it. —Sandi Tuttle, Hayward, Wisconsin

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I love these any-occasion air-fryer taquitos. Spice them up by adding sliced jalapenos, if desired. —Mark Webber, Valdez, Alaska

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The post How to Make Air-Fryer Zucchini with No Oil appeared first on Taste of Home.

Super Easy Zucchini Bread Recipe

Forgo your regular bread and try this new recipe to surprise your loved ones. Packed with nutrients, this zucchini bread is soft in texture, has a hint of cinnamon, and is packed with the goodness of crunchy walnuts. They are the perfect summer bread to have at any time of the day. Moreover, the taste of zucchini is undetectable, making it an ideal snack for the kids.

The recipe is super simple, and you can bake it in minutes. And no, you don't have to peel the zucchini, remove the seeds, or squeeze the excess moisture out. Simply dump them in the mix to make the bread soft and yummy. If you are out of green zucchini, you can use striped zucchini, yellow zucchini, or yellow squash instead to make this delectable bread. You can also replace the walnuts with pecans, dried cherries, and chocolate chips.

Ingredients

3 cups all-purpose flour, spooned and leveled

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 ½ cups cane sugar

1 cup vegetable oil, plus more for the pans

3 large eggs

1 tablespoon vanilla extract

3 cups grated zucchini, about two medium-sized (don't press or squeeze)

1 cup chopped walnuts, plus more for topping

Preparation

Preheat the oven to 325 degrees Fahrenheit and grease two 8×4 or 9×5-inch loaf pans to make the zucchini bread.

In a large bowl, whisk together the dry ingredients (the flour, cinnamon, baking powder, baking soda, and salt).

Mix the wet ingredients (vegetable oil, eggs, and vanilla) with sugar in another large bowl.

Add the grated zucchini to the wet ingredient mixture and fold to combine.

Combine the dry ingredients with the wet ingredients. Then, mix until combined. Fold in the walnuts. Also, don't overmix. Otherwise, the bread will be dense and lose its fluffiness.

Divide the batter between the prepared pans. Then, sprinkle with walnuts.

Lastly, bake for 40 to 55 minutes or until a toothpick inserted comes out clean. The tops of the loaves should spring back when pressed.

Voila, your zucchini bread is ready! Take your time to slice the bread. Let it cool completely to avoid breaking it and squishing it. You can store the zucchini bread for up to four days in an airtight container at room temperature, or you can freeze the entire loaf (or individual slices) for up to 3 months. Remember to let thaw the bread entirely before warming it up for consumption.

So, mommies, get all the ingredients today and make this delicious and incredibly soft Zucchini bread today. Share your experience and your loved ones' reactions in the comment section below. Also, if you added any other ingredient to enhance the flavors, mention it below so other moms can give it a try.

The post Super Easy Zucchini Bread Recipe appeared first on Momtastic.

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