“Fried” Zucchini Coins

fried zucc One of my favorite foods is fried zucchini! For many years, I was on the hunt for the perfect burger and fried zucchini. Because of course, they’re an awesome combo. I’ve found many I like, but let’s just say my quest still continues.

So of course I’ve resorted to making my own at home. Minus the fry. But not minus the crunch! If these weren’t crisp, they wouldn’t be worth making in my opinion. “Fried” zucchini has to be crispy and have that special crunch. And although this recipe is a little time consuming (but hey, anything that has to be dredged and breaded is!) it’s totally worth the time it takes. My family inhales this every single time I make it. There’s the proof that it’s worth the time. And we’ve taken a vote in my house and it’s unanimous that we all prefer the “coin” shape as opposed to “sticks”. Why is that? Just because…

“Fried” Zucchini Coins

  • 2 large zucchini (or 3 small) cut into 1/4″ coins
  • 3/4 c. flour
  • 2 eggs plus 2 tbsp. milk, whisked together
  • 3/4 c. Italian seasoned bread crumbs
  • A heaping 1/2 c. panko crumbs
  • Pinch of garlic powder and black pepper
  • Grated parmesan cheese, optional

Preheat oven to 400 degrees. Spray a cooking sheet generously with cooking spray. I used a tray that fit into the cooking sheet but after trying it once, I prefer to just lay the zucchini directly onto the sheet. In three separate bowls, add flour to one. Then add the eggs & milk to another, whisking together. And in the last bowl, add both types of bread crumbs, along with the seasonings. Stir to combine. Then set up your dredging bowls as shown in the picture.

fried zucc 5Take one piece of zucchini, roll it in the flour and then gently shake the excess off. Add the zucchini to the egg wash, making sure to coat the entire piece. Then take out of the wash and add to the bread crumbs, pressing to adhere the crumbs to the zucchini. Lay on the sheet and then continue this process with each piece of zucchini.

When completed breading, spray generously with cooking spray and put in the oven for 10 minutes. Flip each zucchini coin over and then continue cooking for another 7-10 minutes. This really depends if your oven cooks fast or slow. When zucchini is done, place on a plate and sprinkle with grated Parmesan cheese if you’d like. Serve immediately.

fried zucc 4fried zucc 3fried zucc 2Since this is baked and not fried, you will not get the traditional brown fried look. This zucchini slightly browns but still has that amazing crunch. Serve it with ranch dressing to dip it in. There is literally no other way to eat “fried” zucchini. I think it’s illegal to eat it without ranch.

Panko Fried Shrimp

fried shrimpOne word to describe these fried shrimp? Yummy. Wait! Another word? Crunchy! Okay so that’s two words, but if you like yummy and crunchy shrimp, then TRY THIS. I seriously cannot wait to eat this again.

Panko Fried Shrimp

  • 1 lb. jumbo shrimp (21-25 count) peeled, deveined and butterflied (tails off)
  •  1 c. flour
  •  1 tbsp. cornstarch
  •  1 tsp. sugar
  •  1 1/2 c. very cold water
  •  2 c. panko crumbs
  •  1/8 tsp. white pepper
  •  1/8 tsp. garlic powder
  •  Canola oil

Peel, devein, butterfly and rinse the shrimp. If you’ve never done this before, it’s easy but takes time. Don’t know how? I’ll try my best to help you out. Slip your finger under the shell and gently pry off. Take a small knife, run it down along the length of the entire top of the shrimp, cutting about halfway into the shrimp.

My 8 year took this for me because my hands were in use, as you can see

My 8 year took this for me because my hands were in use, as you can see

Scrape out the nasty stuff. You’ll see it, sometimes it’s a pale peach color, brown or black. After you take that out, you can lay the shrimp on the cutting board and gently press it down to flatten it.

Child photographer at work

Child photographer at work

Just make sure you don’t cut all the way through or else it won’t be butterflied, it will be in two pieces and that’s what you don’t want. Rinse and dry the shrimp.

This is what the shrimp should look like when you're done

This is what the shrimp should look like when you’re done

Heat a skillet (again I used my cast iron) filled with oil on medium to medium high (about an inch up the sides). This is a shallow fry. While this is heating up, mix together your batter.

Add the flour, sugar, cornstarch and cold water to a bowl. Using a fork or whisk, stir until combined. In a shallow dish, mix together the panko, white pepper and garlic powder.

breading stationHere’s how it goes. Take a butterflied shrimp and dip it into the batter. This is a loose batter so not much will stick. Then press the shrimp into the panko, making sure to coat both sides. That’s what you will do for each shrimp. When the oil is ready you can start frying. To make sure oil is hot enough, you can drop some panko crumbs in there and if they sizzle and brown up, it’s ready. If the oil is smoking, it’s way too hot. If you’ve fried before, you’re familiar with how it works.

frying shrimp

That little blur to the left? I think that’s a puppy face in motion.

Gently lay the shrimp into the hot oil. It only take 2-3 minutes per side. Turn the shrimp over when the underside is a nice golden brown. The other side will fry up even quicker. Drain shrimp on paper towels and serve immediately.

I served this with sweet chili sauce and it was in my opinion (and my husband’s) the perfect compliment to the shrimp. I also think sweet and sour would be a great choice as well.

This shrimp was served along side some white rice and cabbage salad with peanut & sesame dressing. OMG. Yes, it was that good.

fried shrimp 2