3 Zucchini
3 eggs
3 TBSP Water
2 Cups Panko
½ cup flour
Salt and pepper
Canola Oil
Slice zucchini into ¼ circles, or slice lengthwise into slices that are ¼ inch thick
(If you really don’t like the peel go ahead and do that before slicing.
Prepare the area where you will do the breading. I like to set up three bowls and then have a baking pans at the end. Set the bowls up in this order: Flour, eggs and water beaten together, Panko breading.
Dip a piece of zucchini in the flour, then the egg mixture, then the panko. Set on the baking pan. Bread all pieces of zucchini before beginning the next step.
Heat about ¼ inch of oil on medium high in a large sauté pan. Place zucchini pieces in the pan –in batches without over-crowding, and fry until lightly browned on the first side, about two minutes,. Turn and fry the second side until lightly browned, about another two minutes. Remove from the pan and drain on paper towels. Lightly sprinkle with kosher salt and freshly ground pepper, if desired.
Note… May also be baked in the oven – 400 degrees until browned on one side, then flip and do the other…. About 20 minutes total.
Serve with ranch dressing for dipping if desired.
