A family favorite of ours. I make this recipe for special occasions and my kids devour them straight out of the frying pan. I can’t make them fast enough.
Set up a breading station. Place flour into a shallow bowl. Place eggs into a second shallow bowl. In a third bowl combine panko, Parmesan cheese, and spices.
Coat a slice of zucchini into the flour, then the egg, and finally in the panko mixture. Press gently so the crumbs adhere. Place on a tray lined with parchment paper and repeat with remaining zucchini. To help the crumbs stick better, place the tray in the fridge for a half hour.
Using an oil thermometer, prehear oil in a large frying pan to 375 degrees Fahrenheit (190 degrees Celsius). When the oil is ready fry a few pieces of zucchini at a time, for two to three minutes per side. Do not overcrowd the pan, as it lowers the oil temperature, making the zucchini soggy.
Serve with a spicy mayo dipping sauce.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis