The “secret” to these really crisp zucchini fries is panko, the Japanese bread crumbs. If you can’t find panko crumbs at the supermarket, it is well worth the trip to go to an Oriental or International Store where they will have them. The manner in which the zucchini is coated is also important to a crispy coating. It also insures the coating will adhere to the zucchini.
These are so popular in my house that every time we have to photograph them, I have to make extra because we eat them before we can get them under the camera lens.
1 large zucchini
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
2 eggs, well beaten
1 cup (or more) panko crumbs
Vegetable oil, as needed
Cut the zuchinni into thirds. Cut each piece in half lengthwise. With the flat side down, cut into 3 to 4 pieces lengthwise. If the pieces are too wide, cut them in half again, making “fries”.
Line two baking pans with paper towels. Place the flour, salt and pepper in one bowl, the egg in another and the panko in a third bowl. Dredge five or six fries in the flour. Shaking off the excess flour, place them in the egg. Turn them on all four sides to make sure they are completely coated with egg. Last, place them, one at a time in the panko crumbs, covering them completely. Place on the baking sheet. When they are all coated, heat about 1/4 inch of oil in a sauté pan. Fry until golden brown, turning to brown the other side. Remove to the second towel lined pan. Continue until they are all done. Sprinkle with salt. Place in a preheated 150 degree oven to keep warm if desired.