fried zucchini rounds with yogurt dip
Fresh, local, zucchini is in abundance this time of the year. Janine, my friend, and neighbour asked if I would like some zucchini from her garden. Of course, I said yes! Mr. S and I love zucchini and I’ve served it many, many ways. The afternoon Janine brought over her freshly harvested zucchini, I knew how I was going to use it. I had been craving homemade french fries but didn’t have enough potatoes. So, instead, I changed gears and fried zucchini. These zucchini rounds were crunchy on the exterior with a soft bite inside. Not quite a french fry but certainly did the trick to satisfy a craving.
If you don’t have a deep fryer like yours truly, fret not. I used a frying pan to make these delectable fried zucchini. Tongs work best for this recipe as you can easily place and flip. You can also your oven, too. Prepare zucchini rounds as per instructions and place them in a single layer on a parchment-lined baking sheet. Lightly spray with oil. Bake 18 to 20 minutes in an oven preheated to 400°f (200c). Halfway through cooking flip the rounds over.
zucchini sliced into 1/2-thick rounds (ends trimmed)
vegetable oil, for frying
1 cup flour
2 large eggs, lightly beaten
1 cup bread crumbs (I use Panko)
1/2 cup grated parmesan cheese
sea salt
freshly ground black pepper
Yogurt dip
1 cup plain yogurt
1 clove of garlic minced
2 teaspoons freshly chopped dill
To make the dip, in a small bowl combine yogurt, garlic, and dill. Season with salt and freshly ground black pepper. Place in refrigerator until ready to use.
Method
In a 9-inch frying pan, heat 2-inches of oil to 350f.
Place flour, eggs, and bread crumbs into three separate, bowls; add parmesan to bread crumbs, combine, and season with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs. Working in batches, fry until golden brown, about 2 minutes, turning once. Drain on paper towels. 
While warm, season with salt. Serve with a yogurt dip, marinara sauce, or your favourite dressing.
The Culinary Chase’s Note:
For one less bowl to clean, place flour in a plastic baggie and toss zucchini rounds in. Completely cover and shake off any excess flour before dipping into the beaten egg. Enjoy!
- zucchini sliced into ½-thick rounds (ends trimmed)
- vegetable oil, for frying
- 1 cup flour
- 2 large eggs, lightly beaten
- 1 cup bread crumbs (I use Panko)
- ½ cup grated parmesan cheese
- sea salt
- freshly ground black pepper
- Yogurt dip:
- 1 cup plain yogurt
- 1 clove of garlic minced
- 2 teaspoons freshly chopped dill
- To make the dip, in a small bowl combine yogurt, garlic, and dill. Season with salt and freshly ground black pepper. Place in refrigerator until ready to use.
- In a 9-inch frying pan, heat 2-inches of oil to 350f.
- Place flour, eggs, and bread crumbs into three separate, bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs. Working in batches, fry until golden brown, about 2 minutes, turning once. Drain on paper towels.
- While warm, season with salt. Serve with a yogurt dip, marinara sauce, or your favourite dressing.
- The Culinary Chase’s Note:
- For one less bowl to clean, place flour in a plastic baggie and toss zucchini rounds in. Completely cover and shake off any excess flour before dipping into the beaten egg. Enjoy!