Pan Fried Zucchini (Print-Friendly Version)
Golden-crispy zucchini rounds, perfectly seasoned and quick to make.
# What You’ll Need to Make This:
01 -
2 medium-sized zucchinis, sliced into ½-inch rounds
02 -
¾ cup all-purpose flour
03 -
2 large eggs, beaten
04 -
½ teaspoon salt
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¼ teaspoon ground black pepper
06 -
1 cup bread crumbs
07 -
½ cup parmesan cheese
08 -
¼ cup vegetable oil, for frying
# How to Prepare:
01 -
Wash 2 medium-sized zucchinis, trim the ends, and slice them into ½-inch thick rounds. Set aside.
02 -
In a shallow bowl, mix ¾ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. In a second shallow bowl, whisk 2 large eggs. In a third shallow bowl, combine 1 cup bread crumbs and ½ cup parmesan cheese.
03 -
Dredge each zucchini slice in the flour mixture, shaking off excess. Dip it into the beaten eggs, then coat with the bread crumb and parmesan mixture. Place on a plate and repeat with the remaining slices.
04 -
Heat ¼ cup vegetable oil in a frying pan over medium-high heat until it begins to shimmer. Place a paper towel-lined plate near the stove to use later.
05 -
Cook zucchini slices for 1-2 minutes on each side, or until golden and crispy. Use tongs to transfer them onto the paper towel-lined plate to remove excess oil.
06 -
Serve the fried zucchini immediately for the best taste.
# Extra Tips:
01 -
Serve immediately for optimal crispiness. Storing leftovers is not recommended as they may become soggy.
02 -
If storing, use an airtight container in the fridge for 2-3 days. Reheat in a frying pan with hot oil or an air fryer to restore crispiness.