For a long long period of time I didn’t want to eat zucchini, because I wasn’t very friendly with vegetables of any sorts. So I began discovering new dishes only after I have started cooking, because ’till that point I was reluctant at trying new recipes. But I have come a long way since then, although my mom is still surprised when she sees me eating something like fried zucchini or zucchini cakes.
I had one zucchini, medium size, about one pound. I peeled it, because the one that I had had a thick peel and then I sliced it very thinly. Now this depends on how you like it, but I like mine to be very crispy in the end, so I always cut very thin. This will obviously mean more time and more pieces to fry in the end, so it’s up to you.
I sprinkled some sea salt and left them to sit for about 30 minutes. Then, I strained the water from the bowl, and I placed them on a tray that I had previously lined up with paper towels. I also covered their surface with paper towel in order to absorb all the water, in order to move to my next step.
I must confess that I didn’t really enjoy this next part, because I had so many slices and it took about 10-15 minutes to cover them all in flour, egg and bread crumbs mixed with parmesan. Just like I did with the chicken parmesan, only that I almost had to double the quantities.
Have I told you that I like everything that has parmesan in it? Well, I do. If parmesan were a man, then I would marry him every day over and over, saying: I do, I do, I do want to spend my whole life with you.
Ok, so this is what I was thinking while handling the zucchini.
Now, all you have to do is to is take a non stick pan and heat in it about 1/3 cup of vegetable oil. Sunflower oil I used. Add the zucchini, cook them on medium heat for about 2 minutes per side and remove them on a paper towel.
Since I had so many pieces, when I had finished frying half of them, I changed the oil from the pan because it seemed to me that it had burned a lot.
I served them plain, because I liked them hot and crispy, with only a garlic sauce. But between me and my boyfriend we weren’t able to eat them all in a single day, so the next day we had them as a side dish for a steak.
It’s a simple and tasty recipe and it has parmesan in it, so what more could you ask from it? Try it and if you do, please tell me how it turned out for you!
Fried zucchini: simple and tasty
By September 19, 2012Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 1 hr 10 mins
For a long long period of time I didn't want to eat zucchini, because I wasn't very friendly with vegetables of any sorts. So I began …
- 1 zucchini finely sliced
- 1 cup flour
- 3 eggs
- 2/3 cup parmesan grated
- 2/3 cup bread crumbs
- 1 tsp salt
- 2/3 cup vegetable oil for frying
- Peel the zucchini, if the peel is very thick or if you don't like it and then slice it finely.
- Sprinkle the salt and leave them for 30 minutes.
- Place them on paper towel in order to absorb the water.
- Pass the zucchini slices through the flour, then the beaten eggs and then the parmesan and bread crumbs mixture.
- Heat the oil in a non stick pan and fry the zucchini for 2 minutes on both sides.
- Serve with garlic sauce or sweet chilli sauce.