Fried Zucchini Recipe

Instructions

• Set up 3 bowls. One with flour, one with beaten eggs, and one mixed with Italian breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, sea salt, and black pepper.  Dip each stick in the flour, then in the eggs, and then in the breadcrumb mixture.
• Heat 1/2 inch oil in a Dutch oven heavy or heavy skillet.  Working in batches, fry the zucchini for 2-3 minutes per side.  Remove to paper towels to drain any excess grease.  Serve with warm marinara sauce.

Notes

• Leave the skin on and cut the sticks or rounds for zucchini bites about 1/3-1/2 inch thick for optimum frying.
• I like to make my own breadcrumbs using croutons. They provide such terrific flavor with a lot fewer preservatives. I grind them up in my mini food processor.
• To avoid the dreaded breading fingers, use one hand for the wet ingredients and the other hand for the dry ingredients! Voila, no more constant hand washing.
• For a lighter version with less fat and calories, try cooking in the air fryer. 
• Use freshly grated Parmesan cheese as it is flavor-packed and really helps make this recipe so delectable.

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 552mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 24mg | Calcium: 139mg | Iron: 2mg