Move over french fries, there’s a new big dipper in town. Fried Zucchini opens up a whole new, almost-healthy alternative to the mundane spud stick. So versatile and so delicious, these golden-fried, sensationally-seasoned, parmesan-and-panko-encrusted zucchini strips are a win-win situation for just about any meal. Use your imagination with the pairing of dips, the types of sandwiches, or even the main dishes that the new, pan-fried, fan-favorite, we call Fried Zucchini, can sidekick with. Unbelievable! Take a break spud-cakes! We are rolling out new zucchini fries that will have the whole town in a tizzy. You haven’t tasted anything like them!
Ingredients
- 1 3/4 cups parmesan cheese, freshly grated, divided
- 1 1/2 cups panko breadcrumbs
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchinis, cut into 3-inch-long by 1/2-inch-wide strips
- olive oil, to taste, for frying
Directions
Step 1 –Line an 18×26-inch baking sheet with parchment paper.
Step 2 –In a medium bowl, add 1 1/2 cups of the parmesan cheese, the panko breadcrumbs, and the salt and stir to combine.
Step 3 –In a separate medium bowl, add the eggs and whisk until well-combined.
Step 4 –Working in batches, add the zucchini strips to the egg mixture and coat completely. Allow the excess egg mixture to drip back into the bowl.
Step 5 –Transfer the coated zucchini strips to the parmesan mixture and coat completely, patting to allow the parmesan mixture to adhere.
Step 6 –Place the coated zucchini strips on the prepared baking sheet.
Step 7 –In a large skillet over medium heat, add 2 inches of the olive oil and heat until a deep-fry thermometer registers 350 degrees F.
Step 8 –Working in batches, add the coated zucchini strips to the heated olive oil and fry until they are golden-brown, about 3 minutes.
Step 9 –Transfer the fried zucchini strips to a paper-towel-lined plate to drain.
Step 10 –Transfer the zucchini strips to a serving plate and evenly sprinkle with the remaining parmesan cheese.
Step 11 –Plate and serve.
