Tuesday, August 3, 2010

Crispy Breaded Zucchini

This is one of my summer favorites. My grandmother used to make it and I just adore it. In my opinion, it's best with a little tomato sauce and a sprinkle of good parmesan cheese, but I can eat them like potato chips. haha!  Great to make if you have leftover zucchini from my zucchini bread recipe, which is what I did today.

Zucchini - cut into 1/4" round slices
1/2 cup all purpose flour
1 tsp black pepper
1 tbsp salt
1 tbsp garlic powder
1 tsp onion powder
1/2 cup of Italian seasoned breadcrumbs
1/4 cup of parmesan cheese
about 1/2 cup of olive oil for frying
1 egg
1/4 cup milk

First, get your skillet on medium-high heat. Add the oil.

Combine the flour, pepper, salt, garlic & onion powders together. Lay on a plate or a shallow dish.

Combine the breadcrumbs and the parmesan cheese. Put in another dish.

Combine the egg and milk.

Set up a little station so you can coat the discs of zucchini with flour first, then egg and then breadcrumbs.
Plop those little puppies into the hot oil and fry for about 3 minutes per side (until the coating gets nice and golden brown and crispy)

Drain on paper towels and serve with some tomato sauce & cheese. Or just serve them as an appetizer with sauces to dunk in. They are reallly tasty.  I happened to make bolognese this morning, so I topped mine with some homemade bolognese. Lunch was awesome.

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