If you think vegetables are boring, think again! This crispy pan-fried zucchini recipe is here to prove that healthy can also mean delicious. Perfect for a quick snack, a side dish, or even a main course, this budget-friendly recipe is so tasty that even the pickiest eaters (yes, even kids!) will love it. With just a few simple ingredients, you can turn humble zucchini into golden, crispy goodness that will have you reaching for seconds. Ready to fall in love with vegetables? Let’s get cooking!
Recipe:
Ingredients:
2 fresh zucchini
Salt and pepper to taste
3 eggs
100 g (3.5 oz) Parmesan cheese
Italian herbs (optional)
Red paprika powder (optional)
1 cup breadcrumbs
1/2 cup all-purpose flour
Cooking oil for shallow frying
Instructions:
Choose the Right Zucchini:
Start by selecting two fresh zucchini. They should feel firm and heavy, with smooth, vibrant green skin free of bruises or blemishes. Larger zucchini work best for this recipe as they are easier to slice and turn into crispy delights.
Prep the Zucchini:
Using a sharp knife, chop off both ends of the zucchini. Carefully slice them lengthwise into even slices to ensure they cook evenly. Each slice should be thick enough to hold its shape but thin enough to become crispy on the outside while staying tender inside.
Spread the zucchini slices on a cutting board and sprinkle them with salt and pepper. Flip the slices over and season the other side as well. Set them aside for a moment to allow the seasoning to absorb.
Prepare the Egg and Cheese Mixture:
In a mixing bowl, crack open three eggs and beat them with a fork until well mixed.
Grate about 100 g of Parmesan cheese and add it to the eggs. Parmesan adds a depth of flavor that pairs perfectly with zucchini. If you like, sprinkle in some Italian herbs and red paprika powder for extra seasoning. You can also experiment with garlic powder, onion powder, or chili flakes for a different flavor profile.
Stir everything together until well combined.
Create the Coating:
Pour the egg and cheese mixture into a shallow dish.
On a large plate, combine one cup of breadcrumbs with half a cup of all-purpose flour. Mix thoroughly to create a well-blended coating for the zucchini.
Fry the Zucchini:
Heat a frying pan over medium-high heat and add enough cooking oil for shallow frying. The oil should be hot and shimmering before you start frying.
Take a slice of zucchini and roll it in the breadcrumb mixture, making sure it’s fully coated. Press and flip the zucchini in the breadcrumbs to ensure they stick well.
Dip the coated zucchini slice into the egg and cheese mixture, covering it evenly. Use a fork or tongs to flip the slice if needed.
Carefully place the zucchini slices in the hot oil and fry them for about 4 to 5 minutes on each side or until they are golden brown and crispy. The key is to cook them at the right temperature so they become crispy on the outside while staying soft inside.
Repeat the process until all the zucchini slices are cooked.
Dip Recipe:
Ingredients:
2 cloves of garlic
3 gherkins
1 boiled egg
A handful of fresh dill
1/2 cup Greek yogurt or sour cream
Instructions:
Continued on the next page
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