Description
This easy fried zucchini recipe transforms fresh zucchini into a crispy, golden delight coated with cornflake crumbs and parmesan cheese. Perfect as a quick appetizer or side dish, these zucchini slices are fried until light golden brown, seasoned with salt, and topped with finely shredded parmesan for an irresistible crunch and savory flavor.
Ingredients
Scale
Vegetables
- 3 large zucchinis (about 8 to 10 inches long)
Wet Ingredients
- 2 eggs
- 2 cups milk
- Vegetable oil (for frying)
Dry Ingredients
- 2 cups flour
- 3 cups cornflake crumbs
- Finely shredded parmesan cheese (to taste)
- Salt (to taste)
Instructions
- Prepare Zucchini and Egg Mixture: Wash and dry the zucchinis thoroughly. Cut them into thick slices about 1/3 inch thick. In a medium bowl, crack open the eggs and add the milk. Whisk together until the mixture is well blended and a light yellow color.
- Set Up Breading Stations: Place the flour in one medium bowl, the egg and milk mixture in another, and the cornflake crumbs in a third bowl, arranged in this order near the fryer. Line a large plate with paper towels to drain the fried zucchini.
- Heat Oil for Frying: Fill your fryer with vegetable oil up to the recommended fill line and preheat the oil to the proper frying temperature following your fryer’s instructions to ensure quick, even cooking.
- Bread the Zucchini Slices: Working in batches of 5 or 6 slices, first coat each piece in flour, then dip into the egg and milk mixture, and finally coat thoroughly with cornflake crumbs. Ensure each piece is evenly coated.
- Fry the Zucchini: Carefully place the breaded zucchini slices into the hot oil and fry for 2 to 4 minutes until they turn a light golden brown. Remove immediately to the paper towels to drain excess oil; avoid letting them darken further to prevent overcooking.
- Season and Serve: Sprinkle salt over the fried zucchini as soon as they are removed from the fryer. Transfer them to a serving plate, generously sprinkle with finely shredded parmesan cheese, and serve immediately for the best taste and crunch.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating and prevent greasiness.
- Do not overcrowd the fryer to allow even cooking and prevent temperature drops in the oil.
- Use fresh cornflake crumbs for maximum crunch and texture.
- The zucchini will continue cooking slightly after frying, so remove them at light golden brown to avoid overcooking.
- Serve immediately for the best flavor and crispness.
