Zucchini Fritter Fingers
A delicious and easy way to make such a yummy treat! @mostdeliciouslife.com
Ingredients
- 3 medium zucchini **avoid curved zucchini
- 4 eggs
- ¼ tsp black pepper
- 2 Tbsp grated parmesan cheese
- 1 cup panko **or bread crumbs
- 2 Tbsp flour
- 1 tsp garlic powder
- 1 tsp basil
- ½ tsp oregano
- ½ tsp salt
- vegetable or canola oil
Instructions
- Add 1Tbs salt to about 2 quarts of water and bring to a boil.
- Meanwhile wash and dry the zucchini. Cut off the blossom end LEAVING THE STEM.
- Using a sharp knife, cut two parallel slices on one side of each zucchini about an inch from the stem leaving the stem intact. Turn the zucchini and cut two more slices
- Drop the zucchini into the boiling water simmer 3-4 minutes. Remove to paper towels and blot dry.B
- In a wide bowl or dish whisk together eggs, pepper and parmesan.
- In a flat-bottomed pan or plate mix together the panko or bread crumbs, flour, garlic powder, basil, oregano and salt.
- Pour oil into frying pan about 1-1½ inches deep. Heat at medium-high heat to about 375°. (If you don't have a thermometer test temperature with a small piece of bread...the oil will bubble immediately around the bread when ready).
- Grab one zucchini by the stem and swish around in the bread crumb mixture on both sides. Sprinkle onto the interior spears to cover. Dip into the egg mixture.Return to the crumb mixture on both sides making sure cover all spears.
- Carefully lay each zucchini into the hot oil. Allow to cook for about 4 minutes and turn using tongs. Continue cooking using a fork to check for desired doneness. With the burner at medium-hi heat it should support a rolling boil without burning. Adjust heat as needed,
- Remove to a plate and serve with aioli, ranch dressing or marinara.