Fried Zucchini Coins
|Preparation Time:||10 minutes|
|Cooking Time:||8 minutes per batch|
|Time Until Ready:||30 minutes|
2 large eggs
1 1/1 cups fine dry bread crumbs
2 large zucchini, sliced crosswise in 1/4" rounds
Canola or other vegetable oil
Kosher salt, to taste
- In a shallow bowl, beat the eggs; spread out the bread crumbs on a plate. Dip each zucchini round first in the egg, then in the bread crumbs to coat, shaking off any excess. Place each round as it is breaded on a baking sheet in a single layer.
- Pour the oil to a depth of 1/4" in a large, heavy skillet. Heat the oil over medium-high heat until a pinch of bread crumbs sizzles on contact. Add the zucchini, in batches, without crowding the pan, and fry until nicely browned on both sides, 3-4 minutes per side, turning once with tongs or a slotted spatula.
- Remove the fried zucchini to a large plate or baking sheet lined with paper towels to drain, making sure you don't pile them on top of each other. When you have finished frying all the batches, sprinkle the zucchini with salt and serve immediately.
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