Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Wednesday, May 18, 2011

Remember my post the other day about the Loaded Potato Skins and how...as young moms...my friends and I would escape for an evening of fun? And how we'd order appetizers all around? And how one of them was fried zucchini? Well, here's my version of fried zucchini. As I was making this, my son wandered through the kitchen and said "is that ALL you're making?". I guess he knew whereof he spoke because I think we were racing to see who could get the last one. Next time I make these, I'm going to double the recipe.

Panko Fried Zucchini

1 ¾ cups fresh grated parmesan cheese
1 ½ cups panko bread crumbs
1 teaspoon salt
2 eggs
3 – 4 medium zucchini
Vegetable oil for frying

In a shallow dish, combine the parm, panko and salt. Toss to combine.

In another shallow dish, beat the eggs.

Cut zucchini in half lengthwise the in half again. Cut crosswise so you have 8 strips per zucchini.

Dip zucchini in egg then in parm mixture and lay on a cookie sheet.

Heat 1 – 2 inches of oil in a large skillet over medium heat. Fry zucchini strips, 5 – 6 at a time, until golden brown. Drain on paper towels.

Heat oven to 370 degrees to keep zucchini warm until it’s time to serve.

Serve with ranch dressing or blue cheese dressing.

This amount of ingredients served 5 adults...about 4 pieces each.

Beat the eggs in a shallow dish and mix the salt, panko and parm together in a separate dish.

Slice your zucchini....mine were all different lengths but the same thickness.

Roll the sliced zucchini in your egg mixture....

..then into the panko/parm. Lay it out on a cookie sheet until they're coated then fry them! Drain on paper towels.

Then eat!


  1. Hi There, I use Panko so much, but never thought of frying zucchini with it! will definitely try once mine comes up this summer!!!

  2. Panko gives it that extra crunch that seems to be missing when you cook zucchini at home. Panko's also really yummy to use when making fried green tomatoes...if you're into those.

    check the recipe here: https://www.facebook.com/note.php?note_id=144917558857828&index=0

    Thanks for stopping by!

  3. I was thinking zucchini..ehh, but fried green tomatoes you got my attention! I've never tried Panko, but I'll definitely try it out with the tomatoes!