Both my dad and Bimpy had giant summer vegetable gardens throughout my childhood, which meant endless zucchini at every meal. It was delightful, although I have to admit that as an adult, zucchini just doesn’t excite me in the same way it did back then. My favorite NYC restaurant Jack’s Wife Freda managed to fixed that, though. They make delicious fried zucchini chips that are always part of my order. Here is my take, which is different (read: Italian) albeit equally as delicious as theirs.
Watch me make this recipe on Instagram!
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Fried Zucchini Coins
What You’ll Need
- 3 large zucchini
- 1 cup flour (any kind of flour will work)
- 3 eggs
- 1 1/2 cups panko
- 1/2 cup grated parmesan or pecorino
- Salt
- Pepper
- Olive oil
- Sea salt
What You’ll Do
- Set up 4 bowls:
- BOWL 1: 3 large zucchini, cut into ¼ thick coins using Amanda Lynn or a knife.
- BOWL 2: 1 cup of flour (any kind of flour will do here).
- BOWL 3: 3 eggs, scrambled.
- BOWL 4: 1 ½ cups panko, ½ cup grated parmesan or pecorino, salt and pepper – combined.
- Dredge each zucchini coin through flour, then egg, then panko, coating coin evenly in each bowl. This will make a giant mess and your slices will still not be evenly coated—don’t worry, you’re doing it exactly right.
- Place all your coated slices on a tray. I like to coat them all before I start to fry—it keeps me focused on each step instead of trying to do it all at once.
- Heat a shallow layer of olive oil (or any neutral oil) in a pan. Once oil is hot, place your coins in the pan. Fry for a few minutes on each side, until nice and brown.
- You will learn a lot about timing from your first batch, so go from there and adjust. Stack your fried coins on a tray lined with paper towels.
- Sprinkle coins with sea salt as you place them on tray. I like to serve these hot, straight off the tray. They will never taste better than at that moment.
- I serve these fried zucchini coins with different dipping sauces, depending on what’s in my fridge. Here are some favorites:
- Lemon Garlic Aioli: Combine mayo, lemon juice and grated garlic to taste.
- Smoked Paprika Aoili: Combine mayo and smoked paprika.
- Grossy’s Marinara Sauce
- Tzatziki: Combine chopped cucumber, grated garlic, chopped dill, greek yogurt, lemon juice, salt, pepper and olive oil to taste.
- Secret Burger Sauce: As pictured above. Recipe is here.
Make It Step By Step With Me:
1. Set up your 4 bowls:
BOWL 1: 3 large zucchini, cut into ¼ thick coins using Amanda Lynn or a knife.
BOWL 2: 1 cup of flour (any kind of flour will do here).
BOWL 3: 3 eggs, scrambled
BOWL : 1 ½ cups panko, ½ cup grated parmesan or pecorino, salt and pepper — combined.
2. Dredge each zucchini coin through flour, then egg, then panko, coating coin evenly in each bowl.
This will make a giant mess and your slices will still not be evenly coated—this means you’re doing it exactly right.
3. Place all your coated slices on a tray. I like to coat them all before I start to fry—it keeps me focused on each step instead of trying to do it all at once.
4. Heat a shallow layer of olive oil (or any neutral oil) in a pan. Once oil is hot, place your coins in the pan. Fry for a few minutes on each side, until nice and brown.
You will learn a lot about timing from your first batch, so go from there and adjust.
5. Stack your fried coins on a tray lined with paper towels. The paper towels will absorb extra oil and somehow make you feel better about your health.
Sprinkle coins with sea salt as you place them on tray.
6. I like to serve these hot, straight off the tray. They will never taste better than at that moment.
I serve them with different dipping sauces depending on what’s in my fridge. Here are some favorites:
- Lemon Garlic Aioli: Combine mayo, lemon juice and grated garlic to taste.
- Marinara Sauce: My recipe is currently in my Instagram highlights. I’ll be adding to the site soon!
- Tzatziki: Combine chopped cucumber, grated garlic, chopped dill, greek yogurt, lemon juice, salt, pepper and olive oil to taste. I make this in my “lamb burger” highlight on my Instagram.
- Secret Burger Sauce: As pictured above. Recipe is here.
Enjoy!
