Breaded Zucchini
My neighbor makes the best breaded eggplant, so I decided to try it with zucchini.
Breaded Zucchini
My neighbor makes the best breaded eggplant, so I decided to try it with zucchini.
Cooking Instructions
- 1
Cut the zucchini (raw) into 1/2 inch thick rounds.
- 2
You will need 3 bowls for breading your zucchini. The first bowl, add the flour and season with your seasonings of choice.
- 3
The second bowl, crack an egg, add the water and some seasoning and whisk together. I would not add Parmesan cheese to the egg bowl because it would make it too pasty.
- 4
The third bowl, breadcrumbs also seasoned with your seasonings of choice.
- 5
Dip each zucchini round in 1) flour; 2) egg; 3) breadcrumbs. Set aside until oil is fully heated.
- 6
Heat the olive oil in a pan on medium/high until it is very hot and sizzling. Drop each round onto the pan and fry for 2-3 minutes on each side. Remove to a paper towel to absorb excess oil.
- 7
You may have to do several separate batches, depending on how many rounds you get and how big your pan is. If more than one batch is necessary, make sure your oil and crumbs don’t start to burn. Add more oil if necessary and try to scoop out the burnt excess crumbs before starting a new batch.
- 8
Buon appetito! 🇮🇹
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