the quick and crispy Parmesan-crusted zucchini
This quick and crispy Parmesan-crusted zucchini recipe is a delicious way to enjoy zucchini as a snack or appetizer. Coated in a flavorful mixture of Parmesan cheese, breadcrumbs, and spices, these zucchini slices are fried to golden perfection, creating a crunchy exterior while keeping the zucchini tender inside.
Yield: 4
Materials
- - 2 zucchini
- - Salt to taste
- - Black pepper to taste
- - 100 grams Parmesan cheese grated
- - 1 teaspoon dried marjoram
- - 1 teaspoon paprika
- - 3 eggs beaten
- - 100 grams breadcrumbs
- - 50 grams all-purpose flour
- - Olive oil for frying
Instructions
Prepare Zucchini:
- - Wash the zucchini thoroughly. Cut off the ends and slice them into rounds or sticks, about 1/4 to 1/2 inch thick.
Season Zucchini:
- - In a bowl, season the zucchini slices with salt and black pepper to taste.
Prepare Breading Station:
- - Set up a breading station with three shallow bowls or plates:
- - Bowl 1: All-purpose flour
- - Bowl 2: Beaten eggs
- - Bowl 3: Mix breadcrumbs with grated Parmesan cheese, dried marjoram, and paprika.
Coat Zucchini:
- - Dip each zucchini slice first into the flour (shake off excess), then into the beaten eggs, and finally coat evenly with the breadcrumb-Parmesan mixture. Press gently to ensure the breadcrumbs adhere well.
Fry Zucchini:
- - In a large skillet or frying pan, heat enough olive oil over medium-high heat to cover the bottom of the pan.
Fry Until Crispy:
- - Carefully place the breaded zucchini slices in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary, about 2-3 minutes per side or until golden brown and crispy.
Drain and Serve:
- - Once crispy and golden, remove the fried zucchini slices from the oil and place them on a plate lined with paper towels to drain excess oil.