Zucchini dressed up in Italian-seasoned bread crumbs and deep fried to a golden, crunchy brown. Crispity-crunchy on the outside with hot, creamy middles. Totally addictive dipped into tomato sauce or ranch dressing.
Pile them on a sandwich with cheese and mayo or toast it up for a zucchini grilled cheese. They make a great side and appetizer too.
Being zucchini is in season I can’t help but reminisce on that hot summer night a few years back when I bit into a piece of deep-fried zucchini and fell head over heels in love.
I’ve been trying to make up for it ever since. All the years I was deprived of zucchini add up to just about my entire life. I know I keep talking about it and maybe you’re tired of hearing it. . . but I think it might just be one of the greatest nights of my life.
Since I never posted the fried zucchini recipe I figured it was time to bring things full circle ’cause this zucchini love of mine isn’t going anywhere and maybe, just maybe, I can bring someone else over from the other side of hate. Just the way I was.
Anywho you can cut the zucchini into rounds or fries or do some of both, as thin or as thick as you like. If you cut them too thick they will be kind of soggy inside. That won’t win anyone’s heart. The thinner they are the crispier they fry up.
Zucchini dressed up in Italian-seasoned bread crumbs and deep fried to a golden, crunchy brown.
- In a medium bowl beat the eggs with a pinch or two of salt and then stir in the herbs.
- Put the flour in a wide, shallow bowl and in a separate bowl mix half the bread crumbs and half the cheese together (add the remaining half when this gets used up).
- Heat 1 inch vegetable oil in a large skillet or Dutch oven over medium heat. The oil should reach 350 - 365 degrees F. (a zucchini round will sizzle as soon as it's put into the oil).
- Using tongs dredge each piece of zucchini in the flour then the egg - allowing excess to drip off - then into the bread crumbs patting them on with your hands as needed.
- Fry the zucchini in batches until golden 2 - 3 minutes, turning to cook each side. Remove to paper-towel lined plates and sprinkle with salt.
- Let the oil return to temperature between batches and add more oil as needed.
- Serve hot or at room temperature with tomato sauce or ranch dressing for dipping.
Adapted from Lydia's Italy in America
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.