Fried Zucchini with Bacon Chutney

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Fried Zucchini with Bacon Chutney is a flavor combination that has life altering consequences. And I mean in a GOOD way! These two things go so well together and making them just couldn’t be easier. Whether you make them each as a stand alone item or use the recipe for the Zucchini for Squash or your other favorite veggies, you will be one happy cook. Especially when you see those smiling faces eating your food.

 Crispy fried zucchini served with savory bacon chutney

Fried Zucchini with Bacon Chutney

One of my favorite things to do during the holidays is shake things up a bit. Mix a little bit of cocktail party into our traditional family gatherings. That means we may have a large array of appetizer type foods like this Spicy Shrimp Dip alongside some of our more traditional dishes. It also helps me keep my creative juices flowing during an otherwise mindless busy time of year.

Another reason I like doing sides or appetizers like this one is to appeal to the many different appetites that may be present. For example, my brother and sister in love are vegetarian. This allows me to make sure that their plates are as full as anyone else who may be partaking in Turkey and dressing. The Bacon Chutney was a surprise for my bacon loving husband, Big D. Love = Food, Food = love, y’all.

So I can give you all kinds of reasons to make delicious dishes like this one but I know what you are really here for. HOW to make them. So let’s do this thing.

How to Make Bacon Chutney

Weeee doggie! If you like bacon I tell you what! This Bacon Chutney will be a dream come true! Chutney is very different than Jam. Jam only has a means of preservative of sugar. Chutneys are cooked and preserved with some savory ingredients that presents a balance in flavor. For example, Jam is sugar based with granulated sugar and/or pectin. Chutney’s base does include sugar but also incorporates some type of Vinegar. In our case today, Apple Cider Vinegar. Like I have said so many times before. You will just have to trust me on this one. The ACV along with the coffee add a smoky flavor that enhances the sweet ingredients and deepens the Bacon and all of its glorious flavor!

~ Ingredients ~

  • 1 pound of bacon, cut into small pieces

  • 1.5 cup chopped onion

  • 3 tablespoons minced garlic

  • 1/2 cup Apple Cider Vinegar

  • 1/2 cup brown sugar

  • 1/4 cup maple syrup

  • 3/4 cup coffee

  • 1/2 cup chopped red bell pepper

~ Method ~

  1. Cook bacon well done and drain by way of slotted spoon onto a paper towel. Reserve 1 tablespoon bacon grease in large skillet. Heat skillet and grease and add in Onion, Garlic and Red Bell Pepper. Cook for 5 minutes on low/medium heat, stirring often to prevent garlic from burning.

  2. Add Apple Cider Vinegar , Brown Sugar, Syrup and Coffee carefully to Onion mixture. Bring to a boil and scrape the pan to deglaze all those yummy bits of bacon. Continue to boil for 2 to 3 minutes.

  3. Add Bacon and lower heat to low for just a slight simmer. Allow to simmer, stirring occasionally for about 30-45 minutes until it begins to thicken. You will know when it is ready as most all of the liquid has evaporated and you are left with a thick syrup consistency.

  4. Allow to cool and transfer to an airtight container. I love keeping mine in a jelly jar in the fridge. Allow to cool completely and store in refrigerator for 1-2 weeks. If it lasts that long!

How to make Fried Zucchini

Any vegetable is always better fried. That is an old Southern proverb somewhere. If not, it sure should be! Zucchini is available just about any time of the year and you have the option of buying some really good organic at most produce markets.

Not to mention Zucchini is great for the digestive system so it will actually HELP when consuming all that decadent holiday food you have overindulged in. We like to fry up little coin size slices just like we do with squash. A basic cornmeal and flour batter is simple to do and provides with a crust so good you may slap a relative at your holiday gathering! Just explain to them why and you should be good. I take no responsibility for how they react if you DO slap someone! So enough talk, lets get to HOW you fry up some good old Zucchini.

~ Ingredients ~

  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup plain flour
  • 1 cup self rising cornmeal
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon Hardin’s Seasoning
  • 1/2 teaspoon smoked paprika

~ Method ~

  1. Prepare vegetable oil in a large skillet. Fill skillet with oil to at least one inch. If you are frying other things you may use more. Depending on how large your skillet is will determine how much oil you use.To set up breading station, you will need two bowls. One bowl you will combine egg and milk. The other bowl, combine flour, cornmeal, pepper, garlic powder, Hardin’s and smoked paprika. This will be your dry bowl and the other your wet bowl.
  2. Dredge sliced zucchini first in dry, then wet, then dry again. Set aside. Once all Zucchini are breaded, allow to rest about 5 minutes before frying. They will get gummy looking but I promise, they are A OK!While zucchini is resting, heat oil in skillet to about 375 degrees Fahrenheit. If you don’t have a thermometer, now is the time to get one. THIS is one of my favorites.
  3. Fry in hot oil 2-3 minutes on each side or just until browned. Carefully remove from skillet and drain on a paper towel. Garnish with salt and allow to cool. Serve with Bacon Chutney for an extra special treat.

Fried Zucchini with Bacon Chutney

This Bacon Chutney is good on its own. So are the crispy nuggets of fried zucchini. But if you put the two together, its nothing short of a life changing moment.

So whether its for the holidays or just a dang Tuesday, fry up some little Zucchini nuggets of goodness and slap that Bacon Chutney on top. Whatever kind of day you had will all melt away!

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

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Fried Zucchini with Bacon Chutney

Fried Zucchini with Bacon Chutney

Yield: 16
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Fried Zucchini with Bacon Chutney is a flavor combination that has life altering consequences. And I mean in a GOOD way! These two things go so well together and making them just couldn’t be easier. Whether you make them each as a stand alone item or use the recipe for the Zucchini for Squash or your other favorite veggies, you will be one happy cook. Especially when you see those smiling faces eating your food.

Ingredients

  • 1 pound of bacon, cut into small pieces
  • 1.5 cup chopped onion
  • 3 tablespoons minced garlic
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup coffee
  • 1/2 cup chopped red bell pepper
  • For the Zucchini
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup plain flour
  • 1 cup self rising cornmeal
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon Hardin’s Seasoning
  • 1/2 teaspoon smoked paprika

Instructions

  1. Cook bacon well done and drain by way of slotted spoon onto a paper towel. Reserve 1 tablespoon bacon grease in large skillet. Heat skillet and grease and add in Onion, Garlic and Red Bell Pepper. Cook for 5 minutes on low/medium heat, stirring often to prevent garlic from burning.
  2. Add Apple Cider Vinegar , Brown Sugar, Syrup and Coffee carefully to Onion mixture. Bring to a boil and scrape the pan to deglaze all those yummy bits of bacon. Continue to boil for 2 to 3 minutes.
    Add Bacon and lower heat to low for just a slight simmer. Allow to simmer, stirring occasionally for about 30-45 minutes until it begins to thicken. You will know when it is ready as most all of the liquid has evaporated and you are left with a thick syrup consistency.
    Allow to cool and transfer to an airtight container. I love keeping mine in a jelly jar in the fridge. Allow to cool completely and store in refrigerator for 1-2 weeks. If it lasts that long!
    For the Zucchini
  3. Prepare vegetable oil in a large skillet. Fill skillet with oil to at least one inch. If you are frying other things you may use more. Depending on how large your skillet is will determine how much oil you use.To set up breading station, you will need two bowls. One bowl you will combine egg and milk. The other bowl, combine flour, cornmeal, pepper, garlic powder, Hardin’s and smoked paprika. This will be your dry bowl and the other your wet bowl.
  4. Dredge sliced zucchini first in dry, then wet, then dry again. Set aside. Once all Zucchini are breaded, allow to rest about 5 minutes before frying. They will get gummy looking but I promise, they are A OK!While zucchini is resting, heat oil in skillet to about 375 degrees Fahrenheit. If you don’t have a thermometer, now is the time to get one. THISis one of my favorites.
  5. Fry in hot oil 2-3 minutes on each side or just until browned. Carefully remove from skillet and drain on a paper towel. Garnish with salt and allow to cool. Serve with Bacon Chutney for an extra special treat.
Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 257Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 953mgCarbohydrates 25gFiber 1gSugar 10gProtein 13g

**Nutritional Values are estimates only

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