We went to the big Farmer’s Market nearby last weekend, and bought about 25 pounds of really fresh produce for $15 (which was a wonderful change from the normal grocery store effect of spending $25 on less than 10 pounds of produce that had been sitting on the shelves for weeks!). Anyway, one of the many things of which we got more than we knew what to do with was zucchini. We ate a little fresh, stir-fried a bunch of it, and still had some left over to bread and fry for a potluck.
Crispy without while soft and buttery within, this breaded zucchini with a touch of Italian seasoning makes a wonderful appetizer or side dish. They are delicious either on their own or with salsa or a cream dip. (Here is a great Fire-Roasted Salsa Recipe). This recipe is vegetarian.
Sorry, no after picture for this one; I didn’t get a chance to snap a picture at the potluck.
Breaded & Fried Zucchini Recipe
Serves at least five as a side
- 5 small fresh zucchinis
- vegetable oil (high temperature for frying)
- 3 eggs
- 1/2 cup milk
- 2 cups all-purpose flour *
- 1 cup yellow cornmeal
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon salt
- 1 Tablespoon ground red pepper (cayenne)
- 1 teaspoon crushed, dried oregano
- 1 teaspoon crushed, dried basil
* You can use whole-wheat flour instead for some added nutrition.
1. First, wash your zucchini and then cut it into coins about a third of an inch thick.
2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).
3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.
4. While the pan is heating, mix all of the breading ingredients together in a shallow bowl (flour, corn meal, black pepper, garlic powder, salt, red pepper, oregano, and basil).
5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.
6. Serve and enjoy! They can be eaten plain, or you can provide salsa or a cream sauce for dipping.