Breaded Zucchini

A meatless summer dish served with a bowl of tomato salad and/or various dips. You can optionally mix chopped fresh herbs into the eggs, and grated Parmesan and/or lemon zest into the breadcrumbs.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Small pumpkins

  • pieces Salt, table

  • pieces Flour, Wheat, bread flour

  • 2 piece Egg, fresh

  • 0.5 dl Milk, whole milk

  • pieces Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Steps

  1. Wash the zucchinis and dry them with paper towels. To help the breading adhere better, peel the zucchinis, then slice them into approximately half-centimeter thick slices or rings, salt them, and let them sit for 30 minutes.

  2. Dry the zucchinis well with paper towels.

  3. Prepare three bowls for breading: add flour to one, beat the eggs with a little milk in the second, and place breadcrumbs in the third.

  4. Coat the zucchini slices/rings first in flour, then dip them in the beaten eggs, and finally roll them in the breadcrumbs. Press gently with your hands to ensure the breadcrumbs stick well to the zucchinis.

  5. The breaded zucchinis can be fried in heated oil or baked in the oven. For frying, pour oil into a deep pan and heat it to approximately 170 degrees Celsius. Fry the breaded zucchinis in the hot oil until they turn golden brown on both sides. Place the fried zucchinis on a plate lined with paper towels to absorb excess oil.

  6. For baking, arrange the breaded zucchinis on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.

  7. Serve the breaded zucchinis with tomato, potato, or cucumber salad, and you can also offer various dips on the side.

Nutrition Information (Per 100g)

  • Calories: 142.81 kcal
  • Fat: 8.57 g
    • Saturated Fat: 2.86 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 11.42 g
  • Fiber: 0 g