Fried Zuchinni

Panko bread crumbs give this fried zucchini its distinctive crunch, and a buttermilk based batter gives it tang. Perfect for watching the game.

Photo by Margaret K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    eggs

  • 2

    cups buttermilk

  • 3

    cups all-purpose flour

  • 1 1/2

    teaspoons Worcestershire sauce

  • Dash Tabasco sauce

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon white pepper

  • 1

    teaspoon garlic powder

  • All purpose flour, for dredging

  • Panko bread crumbs, for

  • Zucchini, unpeeled, sliced 1/8-inch thick on slight diagonal, as much as you need

Directions

Mix together first eight ingredients until it is the consistency of a pancake batter. May need to add more flour or buttermilk to achieve correct consistency. Dredge sliced zucchini in dry flour. Then dip in batter and finally coat with Japanese panko bread crumbs. Can be made ahead and placed in a single layer on cookie sheet and placed in freezer. Deep-fry in 360°F cooking oil till golden brown. When both sides are golden brown, remove slices from oil and set on paper towels to drain. Serve immediately.

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