Ok, I realize that I am in a very small minority but I’m not into Asian food. There, I said it! Hate me if you must. But I’ll bet there is at least one Asian person who dislikes Mediterranean food. I find the spices and sauces used in much of Asian cooking to be so very different from the Mediterranean food that I grew up with. So I’m not part of the cool crowd that loves sushi, stir-fry, and pad thai. My husband, my son, my stepdaughters all love Asian food so I’m the black sheep of this family when it comes to Asian food. I do love to learn about other cultures and peoples but eating the cuisines is another story……with one exception…..PANKO! Panko bread crumbs are so crisp and crunchy and fry up beautifully. Today I wanted to use up some zucchini that I had bought a few days ago. I found a recipe at Food Network that worked well for me. I used one less egg than what the recipe called for because 3 eggs seemed like too much and I didn’t want to use up all my eggs in one recipe. I served the zucchini with some jarred pasta sauce (Muir Glen to be exact) that I warmed up. The zucchini came out so very good that there are no leftovers left. 🙂
Panko-encrusted Fried Zucchini
Adapted from the Neely’s recipe at Food Network
- Vegetable oil, for frying
- 2 to 3 large zucchini or 3 to 4 smallish zucchini, cut into 1/4 to 1/2-inch rounds (I cut mine on the diagonal to give them a unique look)
- 1/2 cup all-purpose flour
- 1 1/2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 eggs, lightly beaten
- 1/4 cup water
Measure flour into a pie plate. In another pie plate combine panko and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg wash and finally in the panko. Press crumbs into the zucchini rounds.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper and sprinkle with Parmesan if you like.