I don’t know how many of you have discovered the delights of the Japanese breadcrumbs called panko. They are light as air and extremely crunchy. In fact, since I started using them, I have never once looked back to traditional breadcrumbs.
I made these when a friend dropped off a zucchini bigger than my arm and I had some oil heated up for something else I was frying.
You can buy panko at most specialty food stores and regular grocery stores these days. I particularly like the Ian’s brand that is carried in most health food stores. It’s all natural and has no preservatives.
Panko Parmesan Fried Zucchini
4 cups vegetable oil for frying
1/2 cup all-purpose flour
salt and pepper
1 egg, lightly beaten
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large zucchini cut in 3/4 inch disks
1. Heat oil in a heavy sided saucepan to 350 degrees. Meanwhile, toss flour with a generous pinch of salt and pepper. Place in a dish. Place beaten egg in another dish, and toss panko and parmesan in another dish.
2. Dip each piece of zucchini in flour mixture and tap off excess. Dip in egg, and finally in panko mixture. Place all prepared zucchini slices on a platter until oil reaches the 350. Add two pieces of zucchini at a time to hot oil and cook for about 1-2 minutes per side, until the breadcrumbs turn a nice golden brown. Remove to a cooling rack or a platter lined with paper towels. Sprinkle with more salt and pepper. Repeat with remaining zucchini slices. Serve warm.