Fried Zucchini

Fried zucchini is one of my husband’s favorite dishes, and it has quickly become a favorite of our daughter as well.  We could make a meal of fried zucchini and yellow squash alone, if it weren’t for the fact we might need a little more nutrition than what the dish provides.  If you prefer a healthier option, try baking the coated zucchini at 425ºF for 25 minutes, turning halfway through baking time.

Ingredients

3 medium zucchini or yellow squash

¾ cup milk

¾ cup white flour

½ cup bread crumbs

½ t onion powder

½ t salt

¼ t pepper

Vegetable oil, for frying

Additional salt, for sprinkling

Set a large, high-sided skillet over medium-high heat and add vegetable oil to a depth of ¾”.

Slice zucchini into ½” rounds, discarding the ends, and set aside.  Pour milk into a shallow bowl.  Mix dry ingredients together in a shallow bowl.

Dip zucchini rounds into milk then dry mixture, patting to adhere.  When oil is hot, gently place coated zucchini into skillet.  Fry until lightly golden brown, about 5-6 minutes, turning once after about 4 minutes.  Remove fried zucchini from skillet to paper towel lined plate.  Immediately sprinkle with additional salt.  Repeat coating and frying with remaining zucchini rounds.