Fried Zucchini

Instructions

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1. 1 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. 2 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. 3 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. 4 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. 5 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. 6 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. Did you love the recipe? Let us know with a rating and review!