Panko Crusted Fried Zucchini
This fried zucchini is cut into zucchini spears, crusted in italian seasoned panko crumbs, and deep fried to crispy perfection.
Servings: 4 people
Ingredients
- 2 zucchini cut into spears
- 2 cups panko crumbs, italian seasoned
- ½ cup all purpose flour
- 1 tbsp Tony Chachere's Creole Seasoning
- 2 eggs, whisked thoroughly
- large pot of oil, for frying.
Instructions
- Heat oil to 375°F. While oil is heating, prepare the zucchini
- Cut Zucchini into spears, as even in size as possible. I usually cut mine in half and then cut each half into spears (pics in the article).
- Whisk eggs in a bowl.
- Mix flour and Tony's on a large plate. Put panko crumbs on another plate. It doesn't have to be all at once.
- Once Zucchini is cut into spears, dredge in flour ( a couple at a time). Shake the excess flour off very well so it doesn't clump.
- Dip dredged zucchini into the egg, and then in the panko. Set aside until all are done.
- Once the oil is hot, fry the zucchini. It will probably take a few batches depending on the size of your pot. You don't want to do too many at a time so they don't crowd and the oil holds it's heat.
- Fry for about 4-5 minutes, or until the panko is a nice crispy, golden brown.
- Drain on paper towels. Sprinkle with salt. Let cool for a couple of minutes before you dip in your favorite sauce and enjoy!