|Parmesan/ Bread Crumb Coating|
What is better than taking a healthy vegetable and making it totally unhealthy. I seem to be really good at that. I love fresh, crisp, or simply steamed vegetables, but, unfortunately, I also love them fried or dripping in a cheesy sauce. I pretty much love veggies any way they come, and was lucky to find a husband that feels the same way I do. We love fried zucchini, dipped in homemade ranch dressing. I am including 2 different ways you can make it. One is a Parmesan/bread crumb coating, and the other is just a flour coating. And, once again, I am just guessing on the measurements, because I just dump stuff in.
1 large Zucchini
1/3 cup milk
1 cup flour
1/2 cup Parmesan cheese
1/2 cup bread crumbs
oil for frying
Slice zucchini into about 1/4 - 1/2 inch thick slices. Lay slices out on paper towels and sprinkle salt over them. In a bowl, mix together egg and milk. Put flour in a separate bowl, then mix Parmesan and bread crumbs in another bowl. Put enough oil in a saute or frying pan so that it is about 1/4 inch deep. Heat oil over medium heat. Take a slice of zucchini and dredge it in the flour, then coat it in the egg/milk mixture. Finally, coat it completely in the Parmesan mixture. Place it in the hot oil and cook for 1-2 minutes, or until lightly browned, then flip over and cook on other side until lightly browned. Remove from oil and place on clean paper towels to drain. If you run out of the flour or Parmesan coating, simply add more.
If you would like to only use flour and not the Parmesan mixture, then omit the Parmesan and bread crumb mixture. Dredge the zucchini in the flour, then the egg mixture, then back into the flour to completely coat it before frying. We like it both ways and usually do some of each.
*You can also use this same recipe/directions for frying eggplant. In fact, there is a slice of eggplant in one of the pictures above.... can you tell which one?