These crisp morsels make a lovely vegetarian party snack.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 large zucchini||2 large eggs|
|1 3/4 cups fresh bread crumbs||3/4 cup all-purpose flour|
|1 cup freshly grated Parmesan||salt and freshly ground black pepper|
|3 tbsp finely chopped parsley||vegetable oil, for deep-frying|
|grated zest of 1/2 lemon|
Preheat the oven to 200F (95C). Wash and dry the zucchini. Cut them into sticks about 3 - 1/2 in.
Mix the bread crumbs, cheese, parsley, and lemon zest well in a shallow bowl. Beat the eggs in a second bowl. Spread the flour in a third bowl and season.
In batches, coat the zucchini in the flour, then the egg, and then the bread crumbs. Transfer to a wax paper-lined baking sheet.
Half-fill a deep frying pan with oil and heat over high heat to 350F (170C). In batches, add the zucchini and cook about 3 minutes, or until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining zucchini. Serve hot.
The coated zucchini can be stored at room temperature for up to 2 hours before frying.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf