‘Would you like a few zucchinis from our garden?’ a friend asked me a few days ago. Of course I would. I know how versatile this vegetable is, and a home-grown organic zucchini is not what I get every day. So there came two large zucchinis, looking so pretty and tempting that I immediately started to think about how to use them.
I made this Fluted Zucchini Cake a couple of years ago, but this time I had a savoury tooth. The Internet provided inspiration, and I chose something I hadn’t eaten for quite some time – fried zucchini slices dipped in three coatings.
Fried Zucchini Rings
- 1 large zucchini
- 2 eggs
- 2 tablespoons milk
- flour and breadcrumbs as needed
- a pinch of salt
- a small pinch of ground black pepper
- oil for frying
- Rinse the zucchini under running water and dry off with kitchen paper. Cut into slices about 0,7cm thick. To remove the seeds and make rings, cut out the centre of each zucchini slice.
- Beat the eggs in a medium bowl until frothy. Add the milk and whisk until incorporated. Then add the seasoning and give the mixture a few more whisks. Put aside.
- Put some flour and breadcrumbs in two separate bowls. Coat each zucchini ring in the flour first, then dip it in the eggs and finally cover in the breadcrumbs. Use a fork to transfer the rings from one coating ingredient to another to avoid messy hands. Place the coated zucchini rings on a large platter. Mix the coating leftovers together in one bowl and put aside.
- Pour some oil in a frying pan and place over medium heat. Put a few zucchini rings in the hot oil and fry on both sides until golden brown. Take out and keep warm. Fry the other zucchini rings, then spoon the coating mixture in the pan. Flatten it with the back of the spoon and fry as well.
- Serve with your favourite dipping sauce and raw vegetables.