Zucchini is a variety of summer squash native to Mexico and northern parts of South America. It was taken to Europe when the colonization of the Americas began. It was cultivated in northern Italy during the second half of the 19th century and most likely introduced to America by Italian immigrants in the 1920s. Summer squashes have a tender skin, whereas winter squashes have a rigid exterior. The word zucchini means “small squash” and comes from the Italian word zucca, meaning “squash.” Botanically classified as a fruit, zucchini is treated as a vegetable in culinary contexts.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 medium-size zucchini
- 2–3 cups milk
- 3 cups dry breadcrumbs
- 3 cups all-purpose flour
- Oil, as needed for frying
Directions
- Slice the zucchini into ¼ inch thick circles.
- Pour the milk into a shallow bowl.
- Pour the flour onto a plate.
- Pour the breadcrumbs onto another plate.
- Pour oil to a depth of ¼–½-inch in a large frying pan and put over medium heat.
- Dip about 10 slices of zucchini in the milk, and then coat them in flour.
- Dip the slices back into the milk, making sure each piece gets wet on both sides.
- Coat the slices in the breadcrumbs.
- Drop the pieces carefully into the hot oil and cook until golden brown before flipping and cooking the other side.
- Remove the zucchini slices from the oil and place them on a paper towel to remove excess oil.
- Repeat this process until all the slices are breaded and fried.
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