Easy Fried Zucchini

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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.

Light Saute

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Wash the zucchini under cold running water to remove any dirt.

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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.

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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.

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Season the slices with salt and pepper and sprinkle them with aromatic herbs such as oregano.

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Serve the zucchini immediately.

Crunchy Zucchini

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Slice the zucchini into discs or cut it lengthways into batons the size of a french fry.

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Beat the eggs in a bowl and set them aside.

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Prepare a breading station with one bowl or pie plate of all-purpose flour and another of breadcrumbs.

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Heat oil in a skillet until it shimmers.

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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.

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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.

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Remove the fried zucchini and place it on a bed of paper towels to dry off any excess oil.

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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.