Fried Zucchini Recipe

Antipasto

1. 1

   Prep zucchini

   Wash the zucchini and trim the ends. Slice into 1/4-inch (6 mm) thick rounds.

2. 2

   Make egg wash

   In a shallow bowl, whisk the eggs with the 2 tablespoons of water to create a smooth egg wash.

3. 3

   Make breading mixture

   In another shallow dish, whisk together the flour, breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper until well combined.

4. 4

   Coat zucchini

   Dip each zucchini round in the egg wash, letting excess drip off, then dredge in the breading mixture to coat evenly. Place coated pieces on a rack or parchment as you go.

5. 5

   Heat oil

   Pour oil into a deep skillet or pot to a depth of about 2 inches (5 cm). Heat to 350°F (175°C) over medium-high heat.

6. 6

   Fry

   Fry zucchini in batches for 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan to maintain oil temperature.

7. 7

   Drain

   Transfer fried zucchini to paper towels or a cooling rack to drain excess oil.

8. 8

   Warm marinara

   In a small saucepan, warm the marinara sauce over low heat until steaming.

9. 9

   Serve

   Serve the hot fried zucchini with warm marinara sauce on the side. Garnish with a lemon wedge if desired.