Fried zucchini can tempt people normally put off by the squash's lingering bitterness and slightly rubbery skin, as frying produces a sweeter version with a subtle crunch. Easy to prepare and quick to cook, fried zucchini can be served with dips as an appetizer or as a side dish.
Wash the zucchini under cold running water to remove any dirt.
Slice the zucchini crosswise into thin or medium-thickness discs. Leave the skin on to give the slices a little rigidity, but discard the slices at both ends.
Heat oil in a skillet with 1 or 2 minced garlic cloves, stirring to prevent the garlic from burning. Add the zucchini discs when the garlic turns translucent and sauté them, stirring frequently, for roughly 5 minutes until they become soft and start to crisp around the edges.
Season the slices with salt and pepper and sprinkle them with aromatic herbs such as oregano.
Serve the zucchini immediately.
Slice the zucchini into discs or cut it lengthways into batons the size of a french fry.
Beat the eggs in a bowl and set them aside.
Prepare a breading station with one bowl or pie plate of all-purpose flour and another of breadcrumbs.
Heat oil in a skillet until it shimmers.
Toss each zucchini slice or baton in the flour, dip it in the egg, shake off any excess, and roll it in the breadcrumbs to evenly coat it.
Transfer the breaded zucchini to the skillet and fry it for two to three minutes until brown and crispy, turning and flipping it with a fork or tongs.
Remove the fried zucchini and place it on a bed of paper towels to dry off any excess oil.
Season the zucchini with salt and pepper or a dash of lemon juice and serve it. Batons go particularly well with dips such as ranch dressing, mayonnaise or tartar sauce.
- When you cook multiple batches, skim the oil to remove loose breadcrumbs, and change it if the oil starts to accumulate burned breadcrumbs, which can transfer an unpleasant taste to the next batch.
- Coat egg-washed zucchini with crushed crackers instead of breadcrumbs and flour for a crunchier version.
- Transfer hot oil to a metal container or spare pan and allow it to cool before you discard it.
- POHIAN KHOUW/Demand Media