Ingredients:

  • 3 medium Zucchini (approx. 1.5 lbs / 680g), sliced into 1/4-inch rounds
  • 1 tsp Kosher salt
  • 1/2 cup (65g) All-purpose flour
  • 2 Large eggs
  • 1 tbsp water
  • 1.5 cups (150g) Panko breadcrumbs
  • 1/2 cup (45g) Finely grated Parmesan cheese
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 1/2 tsp Black pepper
  • 1/2 cup (120ml) Neutral oil for frying

Instructions:

  1. Arrange the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat the tops dry with another paper towel.
  2. Set up a breading station with three bowls. Bowl 1: All-purpose flour. Bowl 2: Eggs beaten with 1 tablespoon of water. Bowl 3: Mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
  3. Dredge each zucchini slice in flour (shaking off excess), dip into the egg wash, and then press firmly into the breadcrumb mixture until fully coated.
  4. Heat the neutral oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
  5. Place zucchini slices in the hot oil without overcrowding. Fry for 2–3 minutes per side until the coating is deep golden brown and crispy.
  6. Remove with a slotted spatula and place on a wire cooling rack set over a baking sheet to maintain crispness while cooling.