I love in the fall when my garden is over flowing with ripe, delicious zucchini. I love to make all things zucchini, from zoodles, to zucchini chocolate cake, classic zucchini bread… the list goes on! But I especially love to whip up a batch of fried zucchini!
This recipe for fried zucchini is a special one. Why? Often the batter for zucchini can over power and weigh down the vegetable. Zucchini is such a light soft veggie you want the batter to compliment it, not dominate it!
This particular batter recipe for fried zucchini is perfect. It is light and crisp. Salty and cheesy. You can always add in some of your other favorite spices to the flour mixture, but don’t add any more weight- for instance, don’t add bread crumbs or other cheeses.
Start out by slicing your washing and slicing your zucchini really thin. We want the zucchini thin so it will cook just as fast as the batter does. You don’t want over cooked burnt batter with undercooked raw zucchini. If I’m making you nervous about frying these up, don’t worry- its really not difficult! just make them fairly thin and you’ll be good!
Heat up a couple of inches of oil (canola or vegetable) in a heavy pan. Coat zucchini slices in egg then into the flour/cheese mixture. Carefully fry both sides (it will only take a couple minutes on both sides.) Remove from the oil and place on paper towel or cooling rack. Salt with your favorite sea salt and serve immediately.
Fried Zucchini also tastes pretty incredible with homemade ranch dressing!
- 1 zucchini
- 2 eggs
- 1/4 c. flour
- 1/4 c. grated parmesan cheese
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. enter your favorite spice here optional
- Cooking oil
Cut your zucchini into slices.
Beat eggs well in bowl.
Mix flour, cheese and spices in separate bowl.
Poor oil into a frying pan about an inch deep and heat over medium.
Dip both sides of you zucchini slices in the eggs and then in the flour mixture.
Place the coated zucchini into hot oil and fry a few minutes on both sides.
Remove the fried zucchini from the pan and let it drain and cool on a paper towel.
Devour with ranch dressing, or just eat them plain.