FRIED ZUCCHINI ROUNDS
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in egg, then in bread crumbs. If you do it once with the zucchini slices, you get a deeply craggy, golden shell surrounding a tender vegetable chip. Dip it twice and it's twice as good.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
- In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 307 milligrams, Sugar 3 grams, TransFat 0 grams
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