- Heat vegetable oil in a deep skillet over medium heat. About 1 inch deep.
- In batches, dredge zucchini slices in flour, then into the eggs then into the bread crumbs, pressing down to make a nice coat.
- Place breaded zucchini into the hot oil, spacing them out and fry until golden brown and crispy, roughly 1-2 minutes on each side. Then move to a paper towel to drain off excess oil and hit with a pinch of maldon salt.
- Serve right away.
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