Fried Zucchini with Crispy Lemons and Crispy Herbs Recipe

Fried Zucchini with Crispy Lemons and Crispy Herbs

Recipe by Alex Guarnaschelli | Level: Intermediate | Yield: 4 to 6 servings

Nutritional Analysis (Per Serving, 1 of 6)

• Calories: 574
• Total Fat: 48 g
• Saturated Fat: 6 g
• Carbohydrates: 26 g
• Dietary Fiber: 4 g
• Sugar: 6 g
• Protein: 14 g
• Cholesterol: 132 mg
• Sodium: 699 mg

Time

Total: 1 hr 25 min (includes chilling time) | Active: 55 min

Ingredients

• 1 1/2 cups panko breadcrumbs
• 1/2 cup plain breadcrumbs
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon cayenne pepper
• 4 large eggs
• 5 medium zucchini, ends trimmed and cut lengthwise into 10 wedges (like pickle spears)
• Kosher salt
• 4 cups canola oil
• 2 large lemons (one cut into very thin rounds and pitted, the other cut into wedges)
• 8 to 10 sprigs fresh flat-leaf parsley
• 2 sprigs fresh basil
• 4 to 6 sprigs fresh oregano

Special equipment: A deep, heavy-bottomed pot with a fitted lid; a deep-fry thermometer

Instructions

1. In a medium bowl, mix together the panko, plain breadcrumbs, Parmesan, and cayenne. In another medium bowl, whisk the eggs with 1 tablespoon cold water. Lay the zucchini wedges out in a single layer on a baking sheet, flesh-side up, and season with salt. Dip each zucchini piece into the egg mixture, letting any extra drip off, then roll in the breadcrumb mix, pressing to ensure a thorough coating. Place the coated zucchini back on the baking sheet in a single layer. Refrigerate for at least 30 minutes, or up to 12 hours.

2. Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat the oil to 325F.

3. Line a baking sheet with paper towels. Add the thin lemon rounds to the oil and fry until lightly browned and crisp, about 1 to 2 minutes. Remove with a slotted spoon and lay them out on one half of the lined baking sheet to cool.

4. Increase the oil temperature to 350F. Herbs can splatter, so keep the pot lid nearby. Dry the herbs well, then add the parsley and basil to the oil, immediately covering the pot. Fry until the herbs turn a deeper green, about 1 to 2 minutes. Remove with a slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat with the oregano.

5. Bring the oil back to 350F. Test by dropping in one zucchini piece; it should rise quickly, bubble, and begin to fry. Line two baking sheets with kitchen towels. Add half the zucchini to the oil and gently swirl with the slotted spoon for even browning. Fry until light to medium brown, about 2 to 3 minutes, then remove and place on the towels to cool. Season with salt. Repeat with the remaining zucchini.

6. Arrange the fried zucchini, herbs, and lemon slices on a large serving plate. Serve with the lemon wedges on the side.

Cook's Notes

Transform juicy zucchini into irresistible crispy fries with cheese-infused breading, zesty fried lemons, and aromatic herbsa vegetarian twist on fritto misto that bursts with flavor and crunch. Oregano and parsley shine, but try basil or tarragon for variety. Prep ahead, chill or freeze the breaded zucchini, and fry straight from the fridge for golden perfection that'll have everyone reaching for more![1]