If you have never had fried zucchini, with fresh zucchini from the garden or farmers market, you have been missing a wonderful summer eating treat all of your life! This is our absolute favorite way to enjoy this prolific vegetable. If you have never tried it, I encourage you to. If you have already had it, you know what I am talking about. Wonderful stuff.
I do have a problem that others don’t seem to have-we can never get enough zucchini squash from our garden. I hesitate to tell this, because I really do not want to find a pile of overgrown zucchinis dumped on my porch by those that are inundated with squash! This year, my squash was (unwilling) shared with my broody hen, Henrietta and her chicks, who spent many weeks free roaming the yard and garden. They loved the tender, young zucchinis as much as us. And as always, toward the end of the summer, mildew takes over the plants. This year I tried to remedy this situation by a later planting of zucchini. Hopefully, this planting will soon be ready to pick.
Fried zucchini is very easy to make-just make sure that you pick the zucchini while they are small and tender. They grow quickly and soon become overgrown. Large, overgrown zucchini are good for grating and used in baking bread, cookies or cake.
Here is how I do it.
Wash and slice zucchini no more than 1/2 in thick.
Dredge slices in a mix of flour and panko bread crumbs,
salt and pepper.
Fry the slices in a large frying pan-
I like to use butter for the frying, but vegetable oil can be used.
Fry till lightly browned on one side,
turn and cook other side.
They are done when nicely browned and soft.
Remove to serving platter and sprinkle with grated parmesan cheese.
There are never any left-overs!
What is your favorite was to eat zucchini?
Blessed are the meek;
for they shall inherit the earth.