Tuesday, September 4, 2012

Fried Zucchini

Have you ever had fried zucchini? It's delicious! I made it for the first time today and HAD to share the recipe. My husband is insisting this become a game day favorite. :) We eat it as an appetizer, however I'm sure it'd make an awesome side..or just a snack.


  • Zucchini - However much you want
  • 2 eggs
  • Salt
  • Olive oil
  • Bread crumbs - I use panko Italian style
  • Shredded Parmesan cheese Or grated


Pour about two inches of olive oil into a deep frying pan. You can use a mixture of olive oil and vegetable oil if you'd like. Heat the pan to a medium - low. If you were to test the oil with a thermometer, it should read about 350 degrees. While the oil is heating, rinse and slice your zucchini. You'll want it to end up in small rectangles. About the size of the one pictured above. Crack two eggs into a small bowl and whisk them. In another small bowl, mix together about 1/2 and 1/2 bread crumbs and Parmesan cheese. I use Panko bread crumbs because they're a bit coarser than regular bread crumbs and make the zucchini crunchier, but regular will work fine. Once your oil is hot, dip the zucchini in the egg and then coat with the bread crumb mixture. Place a few pieces into the pan and cook for about two minutes. Depending on your pan size, you'll probably have to do this in batches. The zucchini should float to the top and have lots of little bubbles. Be sure not to overcook them or they'll end up soft and soggy inside. Try not to touch it to much while it's cooking or you'll knock off all the breading. Once they're cooked, take them out and lay on a paper towel lined baking sheet to cool. While still hot, sprinkle some extra cheese and salt over top. Let cool and enjoy. 

That's it, you're all done. Perfect game day snack or date night appetizer. :) Plus, these are really fun to cook! 

**Update** If you roll your zucchini in flour before coating in egg and crumb/cheese, the mixture will stick and coat MUCH better**

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