Crispy Parmesan Fried Zucchini (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 medium zucchini (approximately 680 g), ends trimmed and cut into 1.25 cm thick disks
02 -
2 large eggs
03 -
90 g all-purpose flour
04 -
50 g grated parmesan cheese
05 -
190 g seasoned bread crumbs
06 -
Canola oil, for frying
→ Seasonings
07 -
0.75 teaspoon salt, divided
08 -
0.75 teaspoon ground black pepper, divided
# Step-by-Step Directions:
01 -
Trim the ends from the zucchini and slice into uniform 1.25 cm thick medallions.
02 -
Beat eggs in a mixing bowl with 0.25 teaspoon each salt and pepper. Combine parmesan cheese, bread crumbs, 0.5 teaspoon salt, and 0.5 teaspoon pepper in a shallow plate.
03 -
Pour canola oil into a skillet to a depth of 1.25 cm. Heat over medium until the oil reaches 175°C. Use a cooking thermometer for accuracy.
04 -
Dredge each zucchini slice in flour, shaking off excess. Dip into the beaten egg mixture, then thoroughly coat with the parmesan-breadcrumb mixture, pressing gently to adhere.
05 -
Fry breaded zucchini slices in batches without overcrowding the skillet, cooking 2–3 minutes per side until golden brown.
06 -
Remove zucchini with a slotted spoon and place on paper towels to drain. Sprinkle lightly with additional salt if desired. Serve warm.
# Helpful Notes:
01 -
Use fresh, firm zucchini for best texture and flavor.
02 -
Maintain oil at 175°C to achieve crispiness and prevent sogginess.
03 -
Avoid overcrowding the skillet, which can lower oil temperature and result in uneven frying.
04 -
Drain fried zucchini immediately on paper towels to remove excess oil.
05 -
For gluten-free adaptation, substitute gluten-free flour and breadcrumbs.