Fried Zucchini  


– 2 medium zucchini – 1 cup all-purpose flour – 2 large egg – 1 cup breadcrumbs (preferably seasoned) – 1/2 cup grated Parmesan cheese – 1 teaspoon garlic powder – 1 teaspoon Italian seasoning – Salt and pepper to taste – Vegetable oil for frying – Marinara sauce (for serving)

Wash and slice 2 medium zucchinis into 1/4-inch thick rounds. Pat them dry with paper towels to remove excess moisture.

Place 1 cup of all-purpose flour in one shallow bowl. In a second shallow bowl, beat 2 large eggs. In a third shallow bowl, combine 1 cup of breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper to taste.

Dredge each zucchini slice in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to ensure the breading sticks.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking (around 350°F or 175°C).

Fry the breaded zucchini slices in batches, avoiding overcrowding the skillet. Cook each side for about 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate to drain excess oil.