Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch (6mm) thick rounds (approximately 450g / 1 lb)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon dried oregano (1.25g)
  • 1/4 teaspoon dried basil (1.25g)
  • 1 large egg, beaten (approx. 50g)
  • 2 tablespoons milk (30ml)
  • 2 cups vegetable oil (475ml), or enough to fill a skillet 1/2 inch deep

Instructions:

  1. Slice the zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a shallow bowl, whisk together flour, Parmesan cheese, garlic powder, oregano, and basil. In another shallow bowl, whisk together the egg and milk.
  3. Dip each zucchini slice in the egg mixture, then dredge in the flour mixture, ensuring it's fully coated.
  4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). (Or test the oil by dropping a small piece of bread into it; if it browns in about 30 seconds, the oil is ready).
  5. Carefully place zucchini slices in the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown.
  6. Remove the fried zucchini with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Season immediately with pepper. Serve hot.