Crispy Fried Coins

April 8, 2010

I ended up with an abundance of summer squash this week and needed to come up with a fun way to use it up.  Who doesn’t love fried zucchini?  This was actually my first time ever to FRY anything, and the amount of oil required shed some light onto those sweet potato fries I love to indulge in at The Bowery.  Nevertheless, it was fun to do, and my husband gobbled them up.

2 zucchini squash
2 yellow Italian squash
2 eggs
2-3 cups oil
1 tbs water
1 cup flour
3 cups panko or seasoned breadcrumbs
1 cup grated parmesan

Trim ends off squashes and slice into coins.  In a shallow dish, whisk together eggs and water and set aside.  Pour flour onto a plate.  Combine breadcrumbs and parmesan and pour out into a plate.  Coat squash coins with flour, then egg, then breadcrumb mixture.  In a large pot, heat oil on high-medium (start with 2 cups and add more if needed- there should be enough for your veggies to float).  Using long tongs or a slotted spoon, drop veggies into oil and cook until lightly browned on both sides.  Remove from pot and drain on paper towels.  Salt immediately.  Serve with your favorite marinara sauce or ketchup for dipping.

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2 Responses to Crispy Fried Coins

  1. casey on April 9, 2010 at 8:07 am

    Yum! I will have to do this soon.. my mom used to fry zucchini, eggplant, and onions in beer batter… so good!


  2. Tina on April 9, 2010 at 11:25 am

    I love fried zucchinis! Actually I love practically any veggies fried. My only problem with doing it myself is all the oil that’s left. Do you reuse the oil?


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