In Naples, fried zucchini is a street food, and it was always my favorite component of Frito Misto (a dish of mixed fried foods) when I was a child. I’ve made it lighter by coating it in the Japanese bread crumbs called panko instead of regular bread crumbs, a method you could use equally well with sweet potato slices, carrots, broccoli, cauliflower, peppers—really any vegetable you like.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Stir 1 1/2 cups of the Parmesan cheese, the panko, and salt together in a medium bowl to blend. Whisk the eggs in another medium bowl to break them up. Working in batches, dip the zucchini sticks in the eggs to coat them completely, allowing the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the coated zucchini strips on a baking sheet.
Step 2
Heat 2 inches of oil in a large frying pan over medium heat until a deep-fry thermometer registers 350°F. Working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain.
Step 3
Arrange the fried zucchini on a platter. Sprinkle with the remaining 1/4 cup of Parmesan cheese and serve.
