I found super sized zucchini at a flea market and HAD to buy some! Then I had to decide what to do with it!
This was my first time making fried zucchini but they came out delicious. Even Allen approved (and he claims not to like zucchini)…
- One very large zucchini (or a couple normal sized zucchini)
- 2 eggs
- 3/4 cup Italian bread crumbs
- 1/2 cup grated Parmesan
- 1/4 cup shredded Parmesan (plus more for garnish)
- About a cup of flour
- Oil for frying
In three separate bowls:
Flour seasoned liberally with salt, pepper, garlic powder.
Eggs, seasoned also.
Breadcrumbs and cheese, seasoned.
Slice your zucchini into 1/2″ rounds on a bias. Then coat with flour, shaking off excess. Dip in egg. Then coat with breadcrumbs. Press down to really get those crumbs to stick. Place on a parchment lined baking sheet. Then stick in the freezer for a couple of hours. This is what will keep the breaking on and give you a nice golden brown crust without making the zucchini overlooked and soggy.
Heat at least a 1/2″ of oil in a frying pan. If you can drop some flour in and it sizzles immediately, it’s ready. Don’t overcrowd the pan, but add the zucchini a few at a time. (I usually add one, wait 30 seconds or so, add another, just to keep the oil at a more steady temp.) Flip after 2-3 minutes, then remove to a paper towel lined pan and sprinkle with more Parmesan. Serve with ranch or marinara.