Sunday, July 24, 2011
Herb-Breaded Fried Zucchini Rounds
Purchased Italian-style breadcrumbs make this recipe easy to prepare using pantry and refrigerator staples.
Unlike greasy deep-fried vegetables, this recipes uses a minimal amount of olive oil, for a lighter alternative.
Cut the zucchini slices at least 1/4-inch thick, so they'll have some body after they're fried; but no thicker than 1/2-inch, as they won't cook through completely if they're too thick.
2 medium zucchini (about 1 pound total), unpeeled
1/4 cup flour
1/4 cup milk
1 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges
Slice the zucchini into 1/4-inch to 1/2-inch rounds. Discard the ends. Set the zucchini slices aside.
Place the flour in a shallow bowl.
Meanwhile, in another shallow bowl, beat the egg along with the milk.
In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.
Dip the zucchini slices into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.
In a large skillet, heat 1 or 2 tablespoons of the olive oil over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the zucchini will brown too quickly on the outside and remain raw inside.
Add the coated zucchini rounds to the skillet, and cook until golden on both sides, turning once.
Transfer cooked zucchini to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.
Serve with the lemon wedges for squeezing over the zucchini.
-- 4-6 appetizer servings