Fried Zucchini

Ingredients

• 4medium zucchini, about 2 pounds
• 3eggs
• Salt
• Black pepper
• 1cup all-purpose flour
• 3cups bread crumbs, preferably fresh
• Neutral oil, such as canola or grapeseed, for deep-frying
• ¼cup chopped fresh parsley leaves for garnish
• 2lemons, quartered, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1025 calories; 65 grams fat; 6 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 18 grams polyunsaturated fat; 89 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 21 grams protein; 139 milligrams cholesterol; 665 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 servings

Preparation

1. Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
2. Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
3. Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
4. Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
5. Garnish with parsley and serve with lemon wedges.

30 minutes