On the heels of our wonderful discussion about obesity and eating healthier (most commented on post ever around here!), I’m posting a recipe that *so* doesn’t qualify as healthy for this week’s What’s Cooking Wednesday.
I do hope that when I post such gluttonous dishes you realize that these aren’t meant to be eaten every day–today’s fried zucchini slices, for example, I make once, maybe twice a year. These would be great as an appetizer at a special summer dinner party.
These are pretty simple, and you just might be able to slip zucchini past even the pickiest eaters.
Fried Zucchini Slices
- One large zucchini, cut into 1/4 inch slices
- 1 c breadcrumbs (*not* seasoned, if seasoned, omit onion and garlic powder)
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 2 tbsp grated parmiggiano cheese
- 1 egg
- 1/4 tsp salt
- 1 tsp milk
- vegetable or olive oil for frying
1. Wash and cut zucchini slices, leaving skin on. You can slice them thinner than what I recommend, but then you lose the zucchini flavor–thicker slices, of course, would give you even more zucchini bang for your euro (or whatever currency you’re currently using).
2. Combine egg, salt, and milk in small shallow bowl. Mix together bread crumbs, onion and garlic powder, and cheese in a separate small shallow bowl.
3. Dip zucchini slices in egg and then coat well with bread crumb mixture. Be sure to keep them separated from one another until you’re ready to fry (avoid stacking).
4. Fry zucchini slices in hot oil until golden brown and then let cool on paper towels to absorb excess oil.
5. These are best served warm so if you won’t be serving right away, I suggest keeping them warm in the oven.