Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), sliced into ¼-inch thick rounds or sticks
  • 1 teaspoon salt (plus more for seasoning)
  • 1/2 cup all-purpose flour (60g), seasoned with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (90g)
  • ¼ cup grated Parmesan cheese (25g)
  • 1 teaspoon dried Italian seasoning
  • 1 cup vegetable oil (or canola oil) (240ml)

Instructions:

  1. Slice zucchini and toss with salt. Let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels – this is crucial for crispiness!
  2. Place flour mixture, beaten eggs, and panko breadcrumbs (mixed with Parmesan and Italian seasoning) in separate shallow dishes.
  3. First, dredge zucchini in flour, shaking off excess. Then, dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with the panko mixture, pressing gently to adhere.
  4. Heat oil in a large skillet over medium-high heat. Test the oil by dropping a breadcrumb in; it should sizzle immediately.
  5. Fry zucchini in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove zucchini with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Season immediately with salt. Serve hot.