Fool-proof Fried Zucchini

Ingredients

• 2 medium zucchini, sliced
• 3/4 cup all purpose flour
• 1/2 tsp season mix such as Old Bay or Tony Chachere’s
• 1 tsp salt, divided
• 1/2 tsp pepper
• 2 eggs, whisked
• 3/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/2 cup ghee for frying – you can use whatever fry oil you have on hand!

How to Make Fried Zucchini

Slice the zucchinis into 1/4 – 1/2 inch thick rounds. Spread the slices on a baking sheet and sprinkle with 1/2 tsp salt. Allow the slices to sweat for 30-60 minutes.

Dry the zucchini rounds with paper towels.

Heat the ghee in a medium frying pan.

Combine the flour, 1/2 tsp salt, pepper and seasoning mix in a shallow dish. Whisk the eggs in a separate dish. Combine the parmesan cheese and breadcrumbs in a third shallow dish.

Dip the zucchini slices into the flour mixture, then coat in the egg wash and finally coat in the breadcrumb mixture.

Drop the slices into the heated oil and fry for 1-2 minutes per side or until the outside is golden brown. I usually fry 5-10 slices at a time to prevent overcrowding the pan.

Remove from the frying pan and drain on a drying rack or paper towel.

Fool-proof Fried Zucchini

Recipe by Hailee

5.0 from 1 vote

This fried zucchini is crispy on the outside, tender on the inside, and totally addictive!

Course: Appetizers, SidesCuisine: American

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Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

300

kcal

Total time

40

minutes

Ingredients

US Metric

• 2 medium 2 zucchini, sliced

• 3/4 cup 3/4 all purpose flour

• 1/2 tsp 1/2 season mix such as Old Bay or Tony Chachere’s

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 pepper

• 2 2 eggs, whisked

• 3/4 cup 3/4 breadcrumbs

• 1/4 cup 1/4 grated parmesan cheese

• 1/2 cup 1/2 ghee for frying

Directions

• Slice the zucchinis into 1/4 – 1/2 inch thick rounds. Spread the slices on a baking sheet and sprinkle with 1/2 tsp salt. Allow the slices to sweat for 30-60 minutes.
• Dry the zucchini rounds with paper towels.
• Heat the ghee in a medium frying pan.
• Combine the flour, 1/2 tsp salt, pepper and seasoning mix in a shallow dish. Whisk the eggs in a separate dish. Combine the parmesan cheese and breadcrumbs in a third shallow dish.
• Dip the zucchini slices into the flour, then coat in the egg wash and finally coat in the breadcrumb mixture.
• Drop the slices into the heated oil and fry for 1-2 minutes per side or until the outside is golden brown. I usually fry 5-10 slices at a time to prevent overcrowding the pan.
• Remove from the frying pan and drain on a drying rack or paper towel.

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