Recipe: Fried Zucchini and Onion Rings are a 4th of July treat!

Fried Zucchini Sticks and Onion Rings for 4th of July | Chef Mary Moran
Fried Zucchini Sticks and Onion Rings for 4th of July | Chef Mary Moran

Fried Zucchini and Onion Rings make a special and festive treat to serve to your 4th of July family and friends.  You can prepare in advance and fry them up just before serving.  If you use an outdoor fryer or use the gas grill burner attachment, please be careful of children and splattering, or spilling, hot oil.

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Key Ingredients sponsor of Paired

Fried zucchini and onion rings


2 zucchini
1 yellow onion
3 cups flour
¾ tablespoon paprika
4 eggs
½ cup of milk
1 bottle of canola oil
1-tablespoon Creole seasonings
Salt and pepper


Cut the zucchini into 2-inch sticks. Cut the onion into ½ inch rings (don’t forget to peel and remove the skin of the onion).

Begin heating your oil on a medium heat in a large pot or deep fryer.
In a mixing bowl whisk together the eggs and the milk and set aside.

In another mixing bowl whisk together the flour, paprika, salt and pepper.

In small batches coat the onion and zucchini in the egg mixture first and then the flour mixture.

Once everything is coated use one zucchini stick and add it to the oil to see if the oil is hot enough. You will know if the oil is hot enough because bubbles will immediately surround the zucchini.

When the fryer is ready cook both the onion rings and zucchini in small batches for 6 minutes or until they are a light golden brown. When you remove them from the fryer set them on paper towels to catch the excess grease.

Season the fried zucchini and onion rings with salt, pepper and Creole seasonings.

And don’t forget to listen to Paired with Chef Mary and Duane – Every Saturday at 1:00pm ET.

Listen to this weeks show here:

Paired with Chef Mary & Duane Pemberton


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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.