Heat the Oil:
Fill a large frying pan halfway with vegetable oil.
Heat the oil to 350°F (175°C) or until a breadcrumb sizzles when dropped in.
Fry the Zucchini:
Fry the breaded zucchini in batches to avoid overcrowding.
Cook each batch for 2-3 minutes per side or until golden and crispy.
Remove fried zucchini with a slotted spatula and drain on paper towels.
Serve:
Serve the fried zucchini hot.
Garnish with grated Parmesan and a squeeze of lemon juice, if desired.
Serve with your favorite dipping sauces on the side.
Tips:
Crispy Texture: Ensure the oil is properly heated before frying to achieve crispy zucchini instead of soggy.
Seasoning Variations: Experiment with the breadcrumb mixture by adding spices like cayenne pepper, grated Parmesan, or Italian herbs based on your preference.
Healthier Option: For a lighter alternative, bake the breaded zucchini. Spray the coated slices with cooking spray, place them on a wire rack over a baking sheet, and bake at 425°F (220°C) for 20-25 minutes.
Enjoy this crispy fried zucchini as a delicious snack, side dish, or appetizer that’s sure to please everyone!
I’m embarrassed by how much I love this dish, but it’s too good not to share.
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