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Instructions
- Begin by washing the zucchinis, then slice them lengthwise into thin strips, about 1/4 inch thick.
- In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, garlic powder, onion powder, salt, and black pepper.
- Coat each zucchini strip first in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing the breadcrumbs onto the zucchini for a good coating.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot (you can test it by dropping a small piece of breadcrumb into the oil; if it sizzles, it’s ready).
- Carefully add the coated zucchini strips to the skillet in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Once cooked, transfer the zucchini to a plate lined with paper towels to drain excess oil. Optionally, sprinkle with Parmesan cheese while they are still hot.
- Serve immediately with your favorite dipping sauce, and enjoy!
Chef’s Tips
- For extra flavor, consider adding dried herbs like Italian seasoning to the breadcrumb mixture.
- Make sure the oil is sufficiently hot before frying to achieve maximum crispiness!
- You can also bake the zucchini in the oven for a healthier option; just spray with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Nutrition (per serving)
Approximately 200 calories, 5g protein, 34g carbs, 7g fat
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