If your garden is like ours, we plant it, things start growing, we anticipate all the goodies that’ll come out of it, so we wait, and wait, and wait… then, BAM! Everything comes in all at once. Zucchini is one of those crops we have a terrible time keeping up with because it is SO prolific, and not everybody in our family likes it. Sure, we could eat our weight in zucchini bread—especially if it’s chocolate zucchini bread–but sometimes, I want to try something new. Solution? Fried zucchini. It’s crispy, buttery, probably not much of a vegetable when it’s finished, but it’s great with ranch. 😉
2 to 4 large eggs beaten (we started with two, but needed two more to finish)
1 cup all-purpose flour
2 teaspoons seasoned salt
2 cups finely crushed Ritz crackers (or similar) or Panko bread crumbs
1/2 cup grated Parmesan cheese
Cooking oil for frying
Wash and slice zucchini into 1/2 inch thick coins. Pat dry with a paper towel, place on a baking sheet, and sprinkle with salt and pepper. Meanwhile, place one inch of cooking oil in a pot or skillet on the stove and heat to 350F. While waiting for the oil, in a shallow bowl, whisk together eggs. In a separate bowl, combine flour and seasoned salt. In a third bowl, mix together crackers/panko crumbs and cheese. Dip the zucchini slices in the egg, coat with flour, dip in the egg again, then press the crackers and cheese crumbs on both sides. Place in the heated oil, and fry both sides for about two to four minutes each side, depending on how crispy you prefer. Remove with a slotted spoon to a plate lined with paper towels. Serve warm with ranch dipping sauce, if desired.