Fried Zucchini

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I made this for the first time yesterday for our dinner, we had company coming over.

After reading a good many of the reviews I dipped the zucchini in flour first then into the egg and then finally into the bread crumb/cheese mixture. It is important to remember to let you items "rest" before putting them in oil. After dipping I placed on a wax paper lined cookie sheet and let them "rest" for a good 5 minutes before placing in hot oil. I mixed canola oil and olive oil together for my oil for cooking.

They turned our really good. Nice and warm and soft on the inside and crunchy on the outside. My five year old was loving them and calling them "french fries" as she dipped them in ketchup. (She has never eaten zucchini before!

A few notes. It makes ALOT. We were serving 4 adults and 2 kids and we did not even make it all. There is a lot of the bread crumb/cheese mixture left over. Even if I had used all of the zucchini, I still would have had a good bit left over. Not sure how to use it, I hate to waste it. As with anything you dip and fry, I used a lot of bowls, pans, etc. so it is quite messy! But the overall product was good and we truly enjoyed it! Definently worth a try and I will make again.

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I bought a new deep fryer and could not wait to try out this recipe. It was awesome and each piece came out crunchy yet soft on the inside. I was able to whip up a small batch for me and my man in no time. I can't wait to try other veggies and when our garden begins to produce it's summer bounties. Thank you Giada for making Italian food easy- Mari

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Tried this last night - the family loved the light crispy texture,
even the non-veggie eaters who dipped theirs in ranch dressing
I had some problems with the prep - the panko did not stick to the egg mixture on zucchini, after reading the prior comments, I will make this again after rolling in flour or cornstarch prior to the egg dip.

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All I can say is even the kids liked it and my husband who is not a big veggie eater!

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the panko makes the zucchini light and airy, allowing you to actually taste the zucchini and not just the batter. very simple to put together.. will definitely make again.

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I followed the others and coated it in flour 1st. It was still kind of tricky (and messy. I used a fish fry coating instead but did add the parm. The fish fry stuff was made of cornmeal and corn flour. Turned out perfectly cruchy and flavorful. The fish stuff already has seasoning in it. Nice change instead of a bread crumb or panko crust. Will definitely make again. I used a deep fryer and it cooked very quickly. Thanks Giada.

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I made this a couple of days ago and it was so good! It was very light, crunchy, and fresh tasting. I don't usually fry foods, so I was a little nervous that it would turn out greasy, but it wasn't greasy at all! I did make a couple of modifications, though. Based on other reviews, I decided to dust the zucchini slices in corn starch before dipping in egg and the panko breadcrumbs. This really helped the breadcrumbs adhere to the zucchini. I added salt, pepper, and garlic powder to the panko and only used about half a cup of frech grated parm for the breading. I also fried in canola oil, with a little olive oil added for flavor and richness (instead of using only EVOO, which would have been pretty expensive. And I sliced the zucchini in rounds (about half an inch thick. I sprinkled them with a little salt and the rest of the parm after cooking. Simply delicious!

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I have tried it and it turned out very good. Excellent side dish!

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This was easy and delicious! Using the panko bread crumbs keeps the zucchini strips nice and crisy on the outside.

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Very fine zucchini dish. I cut a huge one into rounds and dried them off, then coated in flour before the egg and breadcrumb/parm mixture. Fried them in olive oil in a cast iron skillet. Breading stayed on and was really good with ranch dressing.