Ingredients:

  • 2 medium zucchini (approx. 450g), sliced into 1/4-inch rounds
  • 1 tsp kosher salt
  • 0.5 cup (65g) all-purpose flour
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 2 large eggs
  • 1 tbsp (15ml) whole milk
  • 1 cup (60g) panko breadcrumbs
  • 0.5 cup (45g) freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 0.5 cup (120ml) neutral oil for frying

Instructions:

  1. Place zucchini slices on paper towels and sprinkle with kosher salt. Let sit for 10 minutes to draw out moisture, then pat dry firmly with additional paper towels.
  2. Set up a dredging station with three shallow bowls: Bowl 1 with flour, garlic powder, and smoked paprika; Bowl 2 with eggs beaten with milk; Bowl 3 with panko, Parmesan, and Italian seasoning.
  3. Coat each zucchini slice by dipping first into the flour mixture (shake off excess), then the egg wash, and finally pressing firmly into the panko-Parmesan blend.
  4. In a heavy-bottomed skillet, heat the neutral oil over medium-high heat until it reaches 350°F (175°C).
  5. Fry zucchini slices in batches for 2–3 minutes per side until golden brown and crispy, taking care not to overcrowd the pan.
  6. Transfer fried slices immediately to a wire cooling rack set over a baking sheet to maintain crispness. Season with a pinch of sea salt while hot.