Yummm! It’s Sunday! A few weeks ago, at my local Farmer’s Market, I picked up (for the first time) green tomatoes. And I fried them because, let’s be honest, nothing says “let me enjoy these nice, healthy vegetables” like dipping them in batter, frying them in oil, and eating them with some ranch dressing. So naturally, I wondered what other would-be healthy items would taste good fried. It still counts as a vegetable, right?! So today, I want to share my recipe for fried zucchini. In case you’ve missed some of my previous Succulent Sunday posts, you can find them here:
Homemade Lasagna (Don’t tell my mother I shared that one!)
For this recipe you’ll need:
- 1-2 Medium Size Zucchini Squash
- 2 Eggs (Lightly beaten)
- Milk (Aprox. 1 Cup)
- Wheat Flour
- Italian Style Breadcrumbs
- Oil (Preferably one with a high smoke point)
- Paper towels on a plate
Nothing beats fresh, locally grown produce. I was excited to find some great, seasonal, vegetables. I think the farmer who sold me the zucchini thought I was a little weird. Of course, my vague sexual references surrounding the size and shape of the produce probably didn’t help. Kidding (
but seriously). Once you’re done thoroughly washing your produce, slice it into “chips” (see the picture below for reference).
Begin heating your oil (with just enough to cover the bottom of the frying pan) on medium to medium-high heat. You’ll want to remember to reduce the heat to medium (even medium-low if you need to) depending on whether or not your zucchini slices are frying too quickly. I recommend leaving your zucchini in the breadcrumbs until you have enough for the entire pan. Speaking from experience, trying to place them into the pan one at a time, turn them as needed, while trying to be mindful not to burn them can be a daunting task for one person. If you have all of them ready at one time, it makes it just a little (okay, a lot) bit easier to fry them.
By now, I hope you’ve figured out that your milk, beaten eggs, flour, and breadcrumbs need to be in different bowls (/plates) set up in a station for easy access.
Dip zucchini into milk
Coat zucchini with flour (I used wheat flour…you know, to make it healthy)
Dip zucchini in beaten eggs
Coat zucchini in seasoned breadcrumbs
Fry it up! It takes a few minutes on each side (or until brown)
Once you’re done frying the zucchini, place them on a plate of paper towels to ‘dry’ them off (get rid of that extra grease). Then repeat, repeat, repeat until you’ve fried up your desired amount of zucchini. Serve with ranch, or marinara, and enjoy!