Equipment
Ingredients
Produce
- 400 g zucchini, cut into 1 cm thick rounds
- 100 g yellow onion, finely diced
- 30 g jalapeno, minced
Breading Station
- 60 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 5 g garlic powder
- 6 g salt
- 3 g black pepper
Frying
- 60 ml neutral oil
Nutrition (per serving)
Method
Set up a standard breading station using three shallow bowls. Place flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the panko breadcrumbs, garlic powder, salt, and black pepper, stirring well to ensure the spices are evenly distributed.
Pat the zucchini slices completely dry with a paper towel. Working one piece at a time, coat the zucchini in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip off. Finally, press it firmly into the seasoned panko mixture to ensure an even, thick coating on all sides.
Heat the neutral oil in a large skillet over medium-high heat until it shimmers and reaches approximately 175 C or 350 F. Carefully place the breaded zucchini rounds into the hot oil in a single layer, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side until the exterior is deep golden brown.
Transfer the fried zucchini to a wire rack set over a baking sheet to drain. Carefully pour off all but a thin film of oil from the skillet and reduce the heat to medium. Add the finely diced onion and minced jalapeno. Saute for 3 to 4 minutes, stirring frequently, until the onions are translucent and the peppers have softened.
Arrange the crispy zucchini slices on a serving platter and generously scatter the warm sauteed onion and jalapeno mixture over the top. Serve immediately.
Chef's Notes
- Sweating the zucchini slightly with a pinch of salt 10 minutes prior to dredging can draw out excess moisture, ensuring an even crispier coating.
- A wire rack is vastly superior to paper towels for draining fried foods, as it prevents trapped steam from making the bottom crust soggy.
- Leave the jalapeno seeds in if you prefer a spicier kick, or substitute with minced green bell pepper for flavor with zero heat.
Storage
Refrigerator: 3 days — Will lose crispness. Store in an airtight container lined with a paper towel.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag to prevent sticking.
Reheating: Reheat in a 200 C or 400 F oven or air fryer for 8 to 10 minutes until warmed through and crispy again.
