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Fried Zucchini
Recipe courtesy Giada De Laurentiis

Ingredients
Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Instructions
Pour enough oil into a large frying pan to reach a
depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer
registers 350 degrees F.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the
eggs in another medium bowl to blend. Working in batches, dip the zucchini in the
eggs to coat completely and allow the excess egg to drip back into the bowl. Coat
the zucchini in the panko mixture, patting to adhere and coat completely. Place
the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are
golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini
to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and
serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved