Mmm…fried zucchini. Probably one of my absolute favorite southern friend guilty pleasure foods. If it’s on the menu, I find it nearly impossible to resist getting an order. Dipped in warm marinara sauce, it is out of this world good, but I have to admit that I prefer to dip mine in Ranch. That’s right..plain old ranch dressing. I don’t know what it is, but you seriously can’t go wrong.
We make baked “fried zucchini” from time to time, and although it is healthier, it doesn’t quite capture the magic of the real fried goodness. I’ve never been able to quite master the art of getting the bread crumbs to coat each slice all over and stick well when frying…until I found this recipe. This recipe is the secret I swear! Discovering that we can now make restaurant-quality fried zucchini at home is so dangerous. I’ll have to use all of my will power to not make these all the time…but at least I can save us a few dollars when we eat out. Right?
Even if you’re not a big zucchini fan, give these a try. I dare you.
Ingredients:
- 1-2 large zucchini
- 1/2 c flour
- 1-2 eggs, whisked
- 1/2 c Panko breadcrumbs
- 1/2 c grated parmesan
- salt & pepper, to taste
- canola oil (or any neutral flavored oil), for frying
- Marinara sauce or Ranch dressing (for dipping)
Directions:
- Slice zucchini into approximately 1/4-inch rounds.
- Set out separate bowls of flour, egg and panko mixed with parmesan, salt and pepper.
- Dredge the zucchini in flour and shake off excess flour.
- Dip the floured zucchini slices in egg and then the panko-parmesan mixture to coat.
- Heat 2-3 inches of oil in a saucepan to 350 degrees. Tip: You can also test the oil temperature by placing a toothpick into the hot oil. If you can see little bubbles forming around the toothpick, you’re ready to start frying.
- Put a few pieces of zucchini into the hot oil.
- When the zucchini begins to turn golden brown on one side, quickly flip it over to brown the other side.
- Remove with a slotted spoon and drain on plate with paper towels (to soak up any excess oil).
- Serve while hot with marinara sauce or ranch dressing for dipping.
Recipe from: Busy in Brooklyn
