Crunchy Fried Zucchini
This is a great recipe. I added extra salt & pepper like others had suggested. These were gobbled up very quickly.
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
zucchini
cut into quarter inch slices |
|
|
|
all-purpose flour
as needed |
*
|
||
| 2 |
eggs
beaten |
|
|
|
bread crumbs
as needed |
*
|
||
|
vegetable oil
as needed |
*
|
||
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
cut into quarter inch slices |
|
| 1 | x |
all-purpose flour
as needed |
*
|
| 2 | each |
eggs
beaten |
|
| 1 | x |
bread crumbs
as needed |
*
|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Fill a large pot two thirds of the way with oil and heat it to 350℉ (180℃).
Dredge the zucchini in flour and shake off the excess.
Dip in the beaten eggs and then the bread crumbs.
Place in the hot oil until golden brown.
Drain on a rack or paper toweling and season with salt and pepper.
If you prefer not to deep fry you can pan-fry them in a skillet.
Place them in hot oil in a skillet without overcrowding them, and flip when the first side is golden brown.
