The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in egg, then in bread crumbs. If you do it once with the zucchini slices, you get a deeply craggy, golden shell surrounding a tender vegetable chip. Dip it twice and it’s twice as good.
Ingredients
- 3 small zucchini, trimmed and sliced into 1/2-thick rounds
- Kosher salt, to taste
- Vegetable oil, for frying
- 1 cup flour
- 2 large eggs, lightly beaten
- 1 cup plain dried bread crumbs
- Black pepper, to taste
- Lemon wedges, for serving optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
499 calories; 30 grams fat; 2 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 11 grams protein; 93 milligrams cholesterol; 332 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
- In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.
20 minutes
Dining and Cooking