|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve these tasty zucchini coins with the easy included sweet pepper dip or your own favorite dip. These make a good side dish or snack.
- 1 1/2 cups panko breadcrumbs (Japanese-style bread crumbs)
- 1 cup fine dry bread crumbs (unseasoned)
- 1 teaspoon dried leaf basil
- 1 cup fresh Parmesan cheese (about 4 ounces, shredded)
- 1 scant teaspoon salt
- 2 large eggs
- For the Sweet Pepper Dip:
- 1/3 cup mayonnaise
- 2 to 3 tablespoons sweet pepper relish
Slice the zucchini into 1/4-inch thick rounds.
Combine the panko and fine breadcrumbs in a food processor or blender with the basil, cheese, and salt. Pulse 6 to 8 times to combine and then pour into a large plate.
Beat eggs in a small bowl. Add about 1/3 of the zucchini slices to the beaten eggs, then coat, one at a time, in the breadcrumb mixture.
Put on a plate and repeat with remaining zucchini slices.
Meanwhile, heat oil in a deep fryer to 360 F. Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch.
Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain.
Repeat with remaining zucchini. Sprinkle lightly with salt and serve with sweet pepper dip or your favorite.
Sweet Pepper Dip:
Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish.
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