Deep Fried Zucchini Slices Recipe
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These little fried snacks are really delicious and frankly, super easy to make. They work perfectly as a snack, starter, side, or small meal all on its own. Start by slicing the zucchinis into thin slices and laying them evenly across a wooden chopping board or a row of paper towels. Sprinkle them with a tablespoon of salt to draw out a lot of the moisture inside of them. After around 15 minutes dab the slices dry with a paper towel.
Drop each slice into an egg was then toss it into a bowl with the flour (how long does flour last?), 1 tsp of salt, ½ tsp Pepper, 1 teaspoon of garlic powder, (how long does garlic powder last?) Onion powder (how long does onion powder last?), cayenne pepper, paprika, and 1/2 tablespoon of fresh Parsley.
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You can toss and coat all the slices with the seasoned flour at the same time. That's what makes this recipe so quick and easy.
Fry the slices in oil that has been heated to 375°f for 2-3 minutes, dunking and rotating them every now and again with a kitchen spider. Drain them on a paper towel and enjoy with your favorite condiments.
Deep Fried Zucchini Slices
Ingredients
- 2 tsp Sea Salt
- 2 Medium Zucchinis
- 1 cup Plain Flour
- ½ tsp Ground Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Smoked Paprika
- 1/2 tbsp Fresh Parsley, Finely Chopped
- 2 Free-Range Eggs
- Vegetable oil for frying
Instructions
- Combine all the dry ingredients and 1 tsp of salt in a shallow bowl. Whisk the eggs in a separate bowl, and cut the zucchini into thin slices.
- Lay the slices across a chopping board or paper towel and sprinkles them with 1 tablespoon of salt. Let them it for 10 minutes so the salt draws out a lot of the moisture, then use the paper towel to dab off the excess water.
- Coat the wedges in flour, dip them into the egg mixture, then back into the flour. An easy, mess-free way to do this is to dedicate one hand to dry ingredients, and the other to wet ingredients.
- Heat the oil to 350f and deep fry each wedge for 2-3 minutes, turning once in between.
- Drain them on a paper towel or wire rack while you chop the parsley.
- Serve the wedges topped with coarse salt, freshly chopped parsley, and freshly grated parmesan.
Nutrition Facts
Calories
201Fat
6Sat. Fat
1Carbs
29Fiber
2Net carbs
26Sugar
3Protein
8Sodium
1204Cholesterol
82
