- Level: Intermediate
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 740
Total Fat: 59 g
Saturated Fat: 16 g
Carbohydrates: 23 g
Dietary Fiber: 2 g
Sugar: 5 g
Protein: 30 g
Cholesterol: 137 mg
Sodium: 848 mg - Total: 25 min
- Prep: 15 min
- Cook: 10 min
Transform humble zucchini into crispy, golden perfection with this irresistible recipe! Dive into crunchy panko-coated strips bursting with flavoryour new go-to snack or side that's ready in just 25 minutes.
Ingredients:
Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
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- Pour enough oil into a large frying pan so it reaches a depth of 2 inches. Warm the oil over medium heat until a deep-fry thermometer reads 350 degrees F.
- In a medium bowl, mix together 1 1/2 cups Parmesan, the panko, and salt. In a separate bowl, whisk the eggs until smooth. Working in batches, dip the zucchini strips into the eggs, making sure they are fully coated, then let any extra egg drip off. Next, coat the zucchini in the panko mixture, pressing gently to help the crumbs stick. Place the coated strips on a baking sheet.
- Once the oil is hot, fry the zucchini in batches until golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels to drain off excess oil.
- Arrange the fried zucchini on a serving platter. Sprinkle with the remaining Parmesan cheese and serve immediately while hot and irresistible!
