What You'll Need
Scale
- 3 large zucchini
- 1 cup flour (any kind of flour will work)
- 3 eggs
- 1 ½ cups panko
- ½ 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.