Fried Zucchini

Ingredients

• 1 Large Zucchini, cut into ½ inch rounds (yields 12-14 pieces)
• 1 teaspoon Salt, divided, plus a pinch for the egg and to sprinkle on the fried zucchini
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• ¼ cup Flour (all purpose)
• 1 Egg, beaten
• ½ cup Breadcrumbs, plain
• Canola Oil, for frying – enough to cover the bottom of a large skillet with ¼ inch of oil
• Optional Garnish - Grated Parmesan Cheese, Chopped Parsley
• Dipping Sauce - Marinara sauce, warmed through
• You will also need - a sheet pan or platter lined with parchment paper, a large sheet pan lined with a cooling rack, or if you don’t have one, a plate lined with paper towels to place the zucchini after it is fried.

How to make fried zucchini

Slice the zucchini into ½ inch rounds and place them on a paper towel until ready to use.

To bread the zucchini we need to dredge it in flour first, then dip in the wet ingredient and  finally, coat with the breadcrumbs.

If we skip the dredging step, the breading will separate from the zucchini and flake off. The flour and wet ingredient (egg in this case) creates a “glue” so that the breading can adhere to the food. For more information visit our dredging and breading post.

Set up a breading station

• Use a baking sheet or two large plates, add the flour to one side and the breadcrumbs to the other. I use a quarter sheet pan, that way, I only have one thing to wash.

Since the zucchini is small I have plenty of room. If I was breading a large piece of steak, like for this bistec empanizado, then I would use a larger sheet pan.

• Add ½ teaspoon of salt to the flour and stir it in with a fork.
• Add ½ teaspoon of salt, garlic powder, dried oregano and black pepper to the breadcrumbs and stir them in with a fork.
• Add the egg and a pinch of salt to a medium bowl and beat well.

Bread the zucchini

Working with one zucchini piece at a time, coat it on both sides with the flour. Tap it gently on the pan to shake off the excess.

Next, dip the zucchini in the egg mixture. The egg will wash right off the zucchini, it is necessary to rub it gently so that the egg adheres to the flour. I take my thumb and rub the middle gently, that does the trick. Make sure it is evenly moist.

Now, place the zucchini in the breadcrumbs and press down. Turn and press down again. Do this a couple of times until the zucchini is completely coated.

Set it on a sheet pan lined with parchment paper and repeat with the remaining pieces.

Fry the zucchini

Add enough oil to a large, non-stick skillet to cover the bottom by at least ¼ inch. How much oil to use will depend on the size of the skillet. 1 – 1½ cups should do it.

Heat the oil over medium high heat. When the oil is hot, but not smoking, add the zucchini to the skillet. Use a test piece. If the oil starts bubbling around the edges, it is ready.

Fry the breaded zucchini for approximately 2 minutes per side, or until they reach the desired golden brown color. Keep an eye on them, if they are browning too quickly, lower the heat just a touch and flip the zucchini more often.

Recipe tips and notes

• Two minutes per side was the magic number for us, but it depends on how hot the oil is, and the skillet you’re using. Use the time as a guide, but don’t fret if you need more or less.
• Don’t overcrowd the skillet. There should be enough room so that the zucchini is not overlapping. If you have to, fry in batches.
• If you are frying in batches, take the skillet off the heat while you remove the zucchini and get them all settled on the plate or pan.

As soon as the zucchini rounds are out of the skillet onto the lined sheet pan or plate sprinkle them with a little bit of salt.

Garnish the zucchini with parmesan cheese and chopped parsley and serve with warm marinara sauce. Serve immediately and enjoy!