Wednesday, July 23, 2014

Breaded and Fried Zucchini

Canola oil

1 zucchini, 8 to 18 inches
2 to 3 eggs
Italian bread crumbs 

Pour 1⁄2 inch canola oil in 10- to 12-inch skillet and heat.

Wash zucchini and place on cutting board. Cut off ends and slice zucchini in even slices, 1⁄8- to 1⁄4-inch thick.

In soup bowl, crack eggs; whisk until frothy. Whisk in a little milk. Place bread crumbs in another soup bowl.

Line platter with paper towel and place platter on unlit burner behind skillet. As you fill platter with layers of zucchini, place another paper towel on top to absorb oil.

With fork, pick up a slice of zucchini and place in egg mixture, coating both sides, then place in bread crumbs. Carefully add zucchini slice to hot oil in skillet. Brown bottom side, then flip and brown other side. Repeat with remaining zucchini.

These fried slices of zucchini can be eaten as a side dish (or just nibbled while cooking), or they can be cooled, then placed on a cookie sheet and frozen, then placed in a container and left in the freezer until needed for Zucchini Parmesan.

The oil may have to be changed before all the zucchini slices have been fried because both the oil and the bread crumbs will start to burn. Put the oil in an empty coffee can or use paper towels to soak it up. Be careful, as the oil will be hot. Clean the pan and start again with fresh oil.

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