One of my favorites from childhood, this Fried Zucchini is easy and tastes great.
Y’all I know I’ve been away for a while, I had this post finished and waiting to publish the first week of January when I got a call that rocked the foundation of my world. My mama had a heart attack out of the blue and passed away the weekend before New Years. I finally sat down at my desk to do a final review of this post and I don’t have the heart to make any changes to it. I hope you love these as much as I do, I know my mama would have.
When I was a kid, my mama used to take me to Bobby McGee’s where we’d hang out together and munch on fried zucchini. The first time she ordered it, I wasn’t convinced that eating vegetables counted as a treat but mama stood firm. I whined and grumbled before I finally took my first bite. That was all it took for me to get hooked for life! Bobby McGee’s is gone now and I remember being so sad, I’ve never had better fried zucchini in my life. I was really excited when I saw this Deep Fried Zucchini from Cinnamon Spice and Everything Nice in my Pinterest feed. It never occurred to me that I could make it at home and maybe find something that would compare to the fried zucchini of my youth.
Now that I live in the south I’ve developed a fondness for frying things at home. That may not be a good thing since I am sort of a klutz and prone to hurting myself without being near hot oil. I have a water proof, shock proof, Miranda proof camera that I bought just to use in the kitchen after an incident with my nice one and a pot of boiling oil. Seriously y’all, I’ve been considering a hazmat suit for frying.
Another thing that terrifies me is my mandolin. I’ve had it for more years than I can remember and can count the number of times I’ve used it on one hand. I decided that if I was going to attempt fried zucchini my slices should be as even as possible. I managed to slice the zucchini without injury, which was really impressive.
After a small celebration that I still had all my limbs, I set up my dredging station. Flour first, then the egg and herb mixture and finally the breadcrumbs and parmesan cheese. This was the first time I ever added seasoning to the egg mixture and it turned out to be a great idea. I’m definitely going to do that from now on!
I learned something else from this recipe too, tongs make coating things so much cleaner! I dropped the sliced zucchini in the flour, picked it up with the tongs and dunked it in the egg mixture then flipped it around a couple of times in the breadcrumb mixture. I usually wind up with clumps of breading all over my fingers when I’m dredging things but I stayed much cleaner this time. I had to rinse the tongs a couple of times and there was a little spot on the edges that didn’t get much coating but it worked so much better.
Once they were all coated, I wandered over to the pan of oil I had heating on the stove and checked to make sure it was hot enough. By checking, I mean I threw in a zucchini and made sure it didn’t explode and was actually browning a little. I grabbed a plate and laid a couple paper towels to soak up any excess oil after they came out, waited as long as I could manage before I dove in and may have actually eaten the entire first batch that came out of the oil before I realized it.
Y’all these weren’t the same as the ones I used to eat at Bobby McGee’s…wait, who am I kidding I wouldn’t know if they were. I’ll get a second opinion from my mama but even if they aren’t exactly what I remember, they are still super yummy and I’ll definitely make them again when the craving hits.
Adding the seasonings to the egg mixture gave it a little more flavor and the breadcrumb coating gave it the crunch you want from anything fried. Y’all this is my favorite way to eat zucchini and I’m so excited I found this. I bet you guys will love them as much as I do.
- 2 Medium Zucchini, sliced
- 1/2 Cup Flour
- 2 Eggs, Beaten
- pinch of salt
- 1 tsp Italian Seasoning
- 1 Cup Italian Style Breadcrumbs
- 1/2 Cup Parmesan Cheese
- Oil for frying
- Put flour in a shallow bowl or on a plate, set aside.
- Mix the eggs, salt and italian seasonings in a separate bowl, set aside.
- Combine breadcrumbs and parmesan cheese in another shallow bowl or on a plate.
- Add an inch of oil to your pan to start heating.
- Dredge each slice of zucchini in the flour, follow it with a dunk in the egg mixture then coat with breadcrumb mixture.
- When all zucchini is coated, add in small batches to the oil until it they turn a nice golden brown. It doesn't take long, just a few minutes so keep a close eye on it! You might need to add additional oil before all zucchini are fried, if so add then wait until it heats to start frying again.
- Set aside on a plate covered with a paper towel to drain.
- Transfer from plate and serve with your favorite dipping sauce.
Recipe adapted with permission from Cinnamon-Spice & Everything Nice