Wow, what a great 4 day weekend with family! Lots of eating & drinking so I am definitely feeling that it's time to take a step back from the over indulging & focus on some balance as well as exercise!!!! We spent some time at Downtown Disney, enjoying the movie Bolt as well as the fairly new T-Rex Cafe. Just think Rainforest Cafe except with dinosaurs & wooly mammoths, since both were built by the same company. There's also one in Kansas City.
Yesterday I had family over for some appetizers so this Fried Zucchini was the 1st to come to mind. It is so delicious, plain & simple, and one of my favorite fried appetizers EVAH!! If you take your time with the breading, you will feel like you were served this out at a restaurant. By the time the breading is golden brown you can be sure the inside is perfect!
4 zucchini (each will make 8 pieces), skin peeled
1-2 cups all purpose flour
2 cups dried bread crumbs & Panko
Salt & Pepper
4 eggs, whisked
Vegetable oil for frying
Grated Parmesan cheese for sprinkling
Marinara sauce for dipping (optional)
Halve the zucchini crosswise, then cut each half into 4 quarters. Combine breadcrumbs, garlic, basil, salt & pepper & place in a dish for coating. Place your flour in another dish with a little salt & pepper. Then whisk the eggs in another deeper bowl with a little water. Have your flour, eggs, & breadcrumbs in an assembly line, in that order.
Coat the zucchini in the flour, shaking off excess. Using a fork, roll zucchini around in egg until coated thoroughly. You never have to get egg on your hand with this method & your breadcrumbs stay dryer. Roll zucchini in breadcrumbs until coated then place on wax paper & set aside. Repeat with remaining.
In a frying pan, pour oil to about 2 inches in depth, over medium heat. When the oil is hot enough, fry zucchini until golden brown, about 6 minutes. Transfer sticks to a plate lined with paper towel. Immediately sprinkle with a little salt & parmesan cheese. Place on a nice platter & serve with some marinara sauce, if desired.
One of the BEST things about this recipe is you can bread the zucchini up to 3 hours prior & set aside at room temp or the night before and place in fridge. The breading stays on so beautifully! You can use more oil if you want to deep fry. I only used about 2 inches & just turned over the zucchini after 3 minutes. I also did not measure the breadcrumbs along with the garlic powder & basil but I like to use quite a bit of both, just use as much as you love. Allow yourself a good 1/2 hour to bread 32 sticks. It takes time but very well worth the effort.