Crispy Zucchini Recipe

Crispy Zucchini Directions

1. 1

   Prepare the Zucchini

   Slice the zucchini into thin rounds or sticks, depending on your preference. Pat them dry with a paper towel to remove excess moisture.

2. 2

   Set Up Breading Station

   In three separate shallow bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs, salt, and black pepper.

3. 3

   Bread the Zucchini

   Dredge each zucchini piece in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Ensure they are fully covered.

4. 4

   Heat Oil

   In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

5. 5

   Fry the Zucchini

   Carefully place the breaded zucchini into the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

6. 6

   Prepare Pickled Cucumber Relish

   In a small bowl, combine thinly sliced cucumbers with rice vinegar, sugar, and salt. Let it sit for at least 15 minutes to pickle.

7. 7

   Make Soy Reduction

   In a small saucepan over medium heat, combine soy sauce and honey. Simmer until reduced and slightly thickened, about 5-10 minutes.

8. 8

   Assemble

   Place the crispy zucchini on a seared bao bun, top with pickled cucumber relish, and drizzle with soy reduction before serving.