“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.

Cinnamon Zucchini Cakies

zucchini cakies 6Dare I call these breakfast cakies? Well, they remind me of zucchini bread. Scrumptious bite sized morsels of zucchini bread. Which is very appropriate to eat at breakfast time. I know one thing for sure. I ate these for breakfast and I also ate them for dessert. So I guess they’re versatile cakies.

I’ve been doing some baking experimenting and I’ll tell you this. It for once, hasn’t ended in disaster. Which is amazing considering my track record. I’m not saying I’m going to open up a bake shop or anything but still, it’s a small victory for me! And these cakies were one of my experiments that ended with a full tummy. Because I stuffed my face when these things cooled off.

Breakfast? Dessert? A snack when your kids aren’t looking? It doesn’t really matter because these things are purty darn good ANY time of day! And they can’t be too bad for you, right? I mean, they have vegetables in them! So have at it!!

P.S. They’re delicious with a cup of coffee.

Cinnamon Zucchini Cakies (makes approximately 3 dozen)

  • 1 c. butter, softened
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 c. flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 – 1 3/4 c. shredded zucchini (about 1 medium zucchini)
  • 1 tbsp. sugar + 1/2 tbsp. cinnamon, mixed together

Preheat your oven to 350. In a stand mixer, add the butter and sugar and mix until fully combined. Add the eggs and vanilla and mix together. Then add the baking powder, cinnamon and salt. Mix. Add the flour 1 cup at a time, mixing just until combined. Add in the shredded zucchini and mix again until combined. Using a cookie scooper, scoop the dough and place the cakie dough balls onto a baking sheet. (If you have old baking sheets like I used to, I’d recommend spraying them with cooking spray. But if you’ve got nice new ones, leave them ungreased.) Using a spoon, sprinkle the cinnamon sugar mixture over the top of each cakie. Bake for 10-12 minutes, or just until the underside of the cakie turns slightly golden. These cakies do not get golden on top.  Leave on the baking sheets for a few minutes, then transfer to a cooling rack. When cakies are completely cooled, place in an airtight container.

So after these had all cooled off, my youngest daughter got the first taste since the other girls were at school. She liked them so much that she told my other kids this when they got home. “Mommy made something with disgusting green stuff in it but they’re really good!” She has a way with words, that little girl of mine.

 

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