Can I think of any more not-so-nourishing ways to eat this vegetable?? Well probably, but we won’t go there for now. My mom always made fried zucchini when I was growing up and I love it. I don’t deep fry it, and neither did she, but we do a bread crumb coating and pan fry it. They’re so good as a part of dinner or a little appetizer. I made a lot of them last night and they’re pretty darn good the next day as a leftover snack too.
1 c. flour
2 eggs, lightly beaten
1 c. bread crumbs
1 or 2 large zucchini, 1/2″ thick slices
1/4 c. grated parmesan
With three bowls set out, fill one with the flour, one with two eggs, and one with bread crumbs (and parm if using). Season the flour or the bread crumbs with s + p.
Roll each slice in flour, then eggs, then bread crumbs, and set on a baking sheet or plate. Heat a large saute pan (non-stick, cast iron, or stainless) over medium heat, coating the pan with about 1/4″ of olive oil/vegetable oil. When oil is hot and a pinch of bread crumbs gives a good sizzle, set the coated zucchini in the pan. Don’t over crowd the pan, cook them in two batches if you have a lot. Let sizzle and brown, about 5-ish min. on each side. Only turn over once. Line the same baking sheet or plate with paper towels and set fried zucchini on it to cool. Each slice is done when it’s golden brown on each side, and if you press on the center a little and it’ll give.
–Use one hand for rolling the slices in the dry ingredients and the other for the wet egg layer, to minimize fingertip clumpage.
–1/2″ thick slices work best, firm on the outside and tender in the middle.
–When removing from pan and setting on paper towels, set the recently-cooked-side down, rather than turning over, so that the oil doesn’t soak back into the zucchini, but runs down into the paper towel.
These are served best with a little marinara or some aioli, but also just right without any dressing. Cheers!