Did you grow up having fried zucchini during the summer? We did. We often ate fried food back then. Fried zucchini is a great side and I can make it my complete dinner even though frying kind of diminishes the health benefit of the zucchini. It is so good when the breading on the outside is crispy and the zucchini on the inside retains a bite. No soggy zucchini for me!
If you don’t have a garden yourself, you might be lucky enough to have a neighbor who grows zucchini. They are a fun crop to plant because they are easy and usually produce more zucchini that any family can use or even give away. I usually mix panko and regular breadcrumbs together to get that nice crunch but it is still delicious coated in plain breadcrumbs. You can also toss in some grated Parmesan cheese as well. It’s all good.
Serve plain, with a little sauce or do what I do and squeeze on a dollop of ketchup. Because it’s all about those childhood memories!
1+ cup Panko, regular bread crumbs or combination
2 zucchinis, sliced on the diagonal, (I cut slices about 1/3-inch but you can slice them thinner)
1/2 cup all-purpose flour
2 large eggs, beaten with 1 teaspoon water
Heat vegetable oil about 1/2-inch deep in a large skillet over medium high heat.
Working in batches, dredge zucchini slices in flour, dip into eggs, then dredge in Panko/breadcrumb mixture, pressing to coat.
Add zucchini rounds to the skillet, allowing a little space between them and cook until evenly golden and crispy, about a minute or two on each side. Transfer to a paper towel-lined plate.