Fried Zucchini

PREP TIME COOK TIME CHILL TIME TOTAL TIME SERVINGS

15 mins 20 mins 15 mins 50 mins 4 servings

Ingredients

• 2 to 3 medium zucchini (8 to 10 ounces each)

• 1 cup all-purpose flour
• 1 teaspoon salt

• 1/8 teaspoon black pepper

• 3 large eggs

• 1 1/2 cups panko breadcrumbs

• 3/4 cup finely grated Parmesan cheese

• 2 cups olive oil

• 2 tablespoons chopped parsley, for garnish

• Flaky sea salt, for garnish

• Lemon wedges, for garnish

Method

1. Cut the zucchini into rounds:

Place the zucchini on a cutting board and use a sharp knife to trim the ends off. Slice the zucchini into 1/2-inch rounds.

2. Prepare the breading station:

In a shallow bowl or pie pan, stir together the flour, salt, and black pepper. In a separate shallow bowl or pie pan, whisk the
eggs until the yolks and whites are combined. In a third shallow bowl or pie pan, stir the Panko and Parmesan together. This
will be your assembly line to bread the zucchini.

3. Bread and refrigerate the zucchini:

Working with 4 to 5 rounds at a time, use your hands or a fork to coat them in flour, shaking off the excess. Then, dip them
into the egg, allowing excess to drip off. Finally, evenly dredge them in the breadcrumbs. Transfer the breaded zucchini onto
a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really
stick to the zucchini.

4. Preheat the oven to 215°F.

You can keep the fried zucchini warm in the oven as you fry them in batches. Set a wire rack on a baking sheet. You’ll place
the fried zucchini on it.

5. Fry the zucchini:

In a large (10-inch) heavy-bottomed skillet over medium heat, heat the oil to 350ºF—use a fryer or instant read thermometer.
The oil should go 1/2 inch up the side of the skillet.
Fry 6 to 8 rounds at a time, making sure they aren’t too crowded in the skillet, for 2 to 3 minutes on each side. They will turn
deep, golden brown. The exact cook time depends on the temperature of the oil. Adjust the heat as necessary to keep the oil
at an even temperature.
Transfer the fried zucchini onto the prepared wire rack and keep them warm in the oven while you fry the remaining.

6. Serve:
Transfer the fried zucchini onto a serving platter. Sprinkle with chopped parsley and flaky sea salt, and serve with lemon
wedges for squeezing on top.
Leftovers won’t stay crispy. You can refrigerate them for a couple of days, tightly covered. Reheat them for about 10 minutes
in a 400ºF oven.
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Nutrition Facts ( per ser ving)

551 28g 64g 18g

CALOR IE S FAT C AR BS PRO TEI N