Pan-Fried Zucchini Rounds
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs (Panko or regular) OR cornmeal for a Southern touch
- ½ cup grated Parmesan (optional but delicious)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper
- Oil for frying (vegetable or canola)
Preparation
1. Slice the Zucchini
Cut into ¼-inch thick rounds. Not too thin, not too thick.
2. Season
Sprinkle the zucchini slices with salt and let them sit 10 minutes.
This helps draw out moisture and makes them crispier.
Pat dry with a paper towel.
3. Prepare the Breading Stations
Set up 3 bowls:
Bowl 1: flour + garlic powder + paprika + pepper
Bowl 2: beaten eggs
Bowl 3: breadcrumbs (or cornmeal) + Parmesan + a pinch of salt
4. Bread the Zucchini
Dip each round:
- Flour
- Egg
- Breadcrumbs / cornmeal
Press gently to coat well.
5. Pan-Fry
Heat a thin layer of oil in a skillet over medium heat.
Add zucchini rounds in batches and fry 2–3 minutes per side until golden.
6. Drain & Serve
Place on paper towels and sprinkle with a little salt.
Serve immediately.
Serving Suggestions
- Dip in ranch, garlic mayo, or marinara.
- Add on top of pasta or salads.
- Make a layered zucchini-cheese stack.
Enjoy !!!
