Did you grow up having fried zucchini during the summer? We did. We often ate fried food back then. Fried zucchini is a great side but I could make it my complete dinner even though frying diminishes the health benefit of the zucchini.
I like to fry it so the breading on the outside is crispy and the zucchini on the inside retains a bite. No soggy zucchini for me!
I usually mix panko and regular breadcrumbs but go ahead and use whatever you have and prefer. You can toss in some grated Parmesan cheese as well. It's all good.
Serve plain, with a little sauce or do what I do and squeeze on a dollop of ketchup. Because it's all about those childhood memories!
1+ cup Panko, regular bread crumbs or combination
2 zucchinis, sliced on the diagonal, (I cut slices about 1/3-inch but you can slice them thinner)
1/2 cup all-purpose flour
2 large eggs, beaten with 1 teaspoon water
Heat vegetable oil about 1/2-inch deep in a large skillet over medium high heat.
Working in batches, dredge zucchini slices in flour, dip into eggs, then dredge in Panko/breadcrumb mixture, pressing to coat.
Add zucchini rounds to the skillet, allowing a little space between them and cook until evenly golden and crispy, about a minute or two on each side. Transfer to a paper towel-lined plate.