Fried Zucchini

Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish! You won’t be able to eat just one! The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the italian seasonings keeps the flavor fresh.

Ingredients:

• ▢ 2 medium sized zucchini sliced
• ▢ salt and pepper
• ▢ 1 cup flour
• ▢ 3 large eggs
• ▢ 1 cup Panko
• ▢ 1/4 cup parmesan cheese
• ▢ 1 Tablespoon Italian seasoning
• ▢ oil for frying

1. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

2.Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

3.When the oil is hot, working in batches, fry the zucchini rounds until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Ingredients for dipping sauce

I like to use the same dipping sauce that is used for the fried bloomin onions

Ingredients

1/2 cup Mayonnaise

1/4 cup Ketchup

1 Tablespoon Horseradish Root

1/2 teaspoon Paprika

1/4 teaspoon Worcestershire Sauce

• Whisk up all the ingredients in a bowl.
• Let sit in refrigerator for one hour to marinate.

For a little more spice in the sauce, add a touch of paprika, oregano, pepper, cayenne.