Deep Fried Zucchini Recipe

Parmesan-Panko Crusted or Beer Battered

What will it be? The crispy parmesan and panko crusted fried zucchini recipe or the beer-battered zucchini fries like you get at the state fair, only better? I say both; looks great on the platter and pleases every taste bud. But, I know... you want to know what panko means before committing.

Peanut, olive, or vegetable oil for frying
6 large zucchini
1 1/2 cups flour
4 large eggs, beaten
1 1/2 cups grated Parmesan cheese
2 1/2 cups Panko breadcrumbs
1 teaspoon salt
1 teaspoon pepper or red pepper flakes

Start the oil heating to 350° either in a deep fryer or a large frying pan with oil to a depth of 2 inches. Trim the zucchini and cut them into sticks about 3 inches by 1/2-inch.

Select three medium bowls or small pie plates. Place the flour in one, the beaten eggs in the second, and the Parmesan, panko, salt and pepper, mixed together, in the third one. Press the zucchini sticks into the flour, then dip them into the eggs and shake off any excess. Now press them into the Parmesan-panko mixture and coat thoroughly. Place the breaded sticks on wax paper or a cookie sheet until you are ready to fry them.

Working in batches, fry until golden brown, about 3 minutes. Remove the fries from the hot oil with a slotted spoon and drain on paper towels. Salt lightly, if you wish, and serve with Ranch Dressing or seafood sauce, both great dipping sauces for zucchini fries.

Beer Batter Zucchini Fries

Heat the oil and cut the zucchinis as instructed in the Parmesan-panko fried zucchini recipe. Prepare the beer batter recipe. Dip the zucchini sticks into the beer batter, shake off the excess and fry immediately until golden brown. Remove, drain on paper towels and salt lightly. Serve with dipping sauce.

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