What To Know
- Place the coated zucchini slices on a baking sheet and bake for 15-20 minutes, or until crispy and golden brown.
- Store leftover fried zucchini in an airtight container in the refrigerator for up to 3 days.
- You can coat the zucchini slices in the flour and egg mixture up to 1 hour before frying.
Indulge in the crispy delights of fried zucchini without the guilt of added breadcrumbs. This recipe offers a healthier and equally flavorful alternative, showcasing the natural goodness of zucchini.
Ingredients
- 2 medium zucchini, thinly sliced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, whisked
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil, for frying
Instructions
1. Prepare the Zucchini: Wash and thinly slice the zucchini into 1/4-inch thick rounds.
2. Season the Flour: In a shallow dish, combine the flour, salt, and pepper. Mix well.
3. Dip the Zucchini: Dip each zucchini slice into the seasoned flour, ensuring it’s evenly coated.
4. Whisk the Eggs: In a separate bowl, whisk the eggs and Parmesan cheese (if using).
5. Dip in the Eggs: Dip the flour-coated zucchini slices into the egg mixture, allowing any excess to drip off.
6. Heat the Oil: Heat a large skillet or deep fryer with enough vegetable oil to cover the zucchini slices. The oil should reach 375°F (190°C).
7. Fry the Zucchini: Carefully drop the zucchini slices into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
8. Drain and Serve: Remove the fried zucchini from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Tips for Crispy Perfection
- Use fresh zucchini: Older zucchini contains more moisture, which can result in soggy slices.
- Slice evenly: Uniform slices ensure even cooking and a crispy texture.
- Don’t overcrowd the pan: Frying too many zucchini slices at once will lower the oil temperature and result in undercooked zucchini.
- Flip carefully: Use a spatula to gently flip the zucchini to avoid breaking them.
- Drain thoroughly: Removing excess oil ensures crispy zucchini that won’t get soggy.
Variations
- Zucchini Fries: Cut the zucchini into long, thin strips for a fry-like experience.
- Baked Zucchini: Preheat the oven to 400°F (200°C). Place the coated zucchini slices on a baking sheet and bake for 15-20 minutes, or until crispy and golden brown.
- Air Fryer Zucchini: Spray the coated zucchini slices with oil and place them in the air fryer basket. Air fry at 400°F (200°C) for 8-10 minutes, or until crispy.
Dipping Sauce Options
- Marinara sauce
- Ranch dressing
- Tzatziki sauce
- Honey mustard
- Garlic aioli
Nutritional Benefits
Fried zucchini without breadcrumbs is a healthier alternative to traditional fried zucchini, offering:
- Low in calories: Zucchini is a low-calorie vegetable, making this recipe a guilt-free indulgence.
- Rich in vitamins and minerals: Zucchini is a good source of vitamins A, C, and K, as well as potassium and magnesium.
- High in fiber: Zucchini is high in dietary fiber, which promotes digestive health and satiety.
- Gluten-free: This recipe is naturally gluten-free, making it suitable for individuals with celiac disease or gluten intolerance.
The Bottom Line: Savor the Goodness of Zucchini
Embrace the crispy crunch and tantalizing flavor of fried zucchini without the added breadcrumbs. This recipe empowers you to enjoy a delectable and nutritious snack or side dish that showcases the natural goodness of zucchini.
What People Want to Know
Q: Can I substitute other vegetables in this recipe?
A: Yes, you can substitute other vegetables such as eggplant, carrots, or bell peppers.
Q: How do I store leftover fried zucchini?
A: Store leftover fried zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Q: Can I make this recipe ahead of time?
A: You can coat the zucchini slices in the flour and egg mixture up to 1 hour before frying. However, it’s best to fry them just before serving for maximum crispiness.
