Fried Zucchini

Recipe courtesy Giada De Laurentiis
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating: 5 Stars

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers
350 degrees F. Stir 1 1/2 cups Parmesan, the panko, and salt in a medium
bowl to blend. Whisk the eggs in another medium bowl to blend. Working
in batches, dip the zucchini in the eggs to coat completely and allow
the excess egg to drip back into the bowl. Coat the zucchini in the
panko mixture, patting to adhere and coat completely. Place the
zucchini strips on a baking sheet. When the oil is hot, working in
batches, fry the zucchini sticks until they are golden brown, about 3
minutes. Using a slotted spoon, transfer the fried zucchini to paper
towels and drain. Arrange the fried zucchini on a platter. Sprinkle with
the remaining Parmesan and serve.

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