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Dairy
Easy
50 Minutes
Diets 
A family favorite of ours. I make this recipe for special occasions and my kids devour them straight out of the frying pan. I can’t make them fast enough.
1 cup all-purpose flour
2 eggs, beaten
1 cup Haddar Panko Crumbs
1/4 cup finely grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon Haddar Kosher Salt
3 medium zucchini, cut into half-inch (1-centimeter) rounds
1/4 cup canola oil
Set up a breading station. Place flour into a shallow bowl. Place eggs into a second shallow bowl. In a third bowl combine panko, Parmesan cheese, and spices.
Coat a slice of zucchini into the flour, then the egg, and finally in the panko mixture. Press gently so the crumbs adhere. Place on a tray lined with parchment paper and repeat with remaining zucchini. To help the crumbs stick better, place the tray in the fridge for a half hour.
Using an oil thermometer, prehear oil in a large frying pan to 375 degrees Fahrenheit (190 degrees Celsius). When the oil is ready fry a few pieces of zucchini at a time, for two to three minutes per side. Do not overcrowd the pan, as it lowers the oil temperature, making the zucchini soggy.
Serve with a spicy mayo dipping sauce.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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