Neely's Fried Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 939
- Total Fat
- 81
- Saturated Fat
- 20
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 156
- Sodium
- 1126
- Total: 1 hr 27 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 12 min
Ingredients
Peanut oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
1/4 cup water
Spicy Dipping Sauce:
1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper
Directions
Special equipment:
Deep-fryer- Preheat oil in a deep-fryer to 350 degrees F.
- Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
- Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
- For the sauce:
- Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.