Tasty Tuesday: Crispy Parmesan Zucchini
Sometimes you’re just craving something crunchy and delicious. Crispy Parmesan Zucchini always does the trick for me. Mixing panko bread crumbs with freshly grated parmesan cheese is the best way to get a very light flavored crust on the fried zucchini.
The key to getting them crisp and golden is to do them in tiny batches so the oil stays hot (see pic below). Don’t wear your nice shirt for frying these up!
Crispy Parmesan Zucchini by Heather McCullah
Panko Bread Crumbs
Salt & Pepper
Garlic Powder (optional)
Crushed Red Pepper Flakes (optional)
Canola Oil for frying
Cut zucchini into quarters lengthwise. Then cut into 2-3 inch wedges.
Mix bread crumbs and parmesan cheese (1 part cheese to every 3 parts bread crumbs) together with the seasonings.
Beat a few eggs in a separate container.
Fill your pan 1/4 way full with canola oil or any other high temperature oil. Heat over medium heat until hot (probably around 2 minutes).
Dip each zucchini piece into the egg and then into the bread crumbs. Make sure and coat them well.
Place zucchini into the pan and carefully watch them fry (flipping once) until golden.
Drain on paper towels and sprinkle with a bit more parmesan.
Serve with your favorite dipping sauce (for me it’s always ranch with zucchini).
Murrieta Portrait & Food Photographer