Calabacín frito

Ingredientes

• 1 zucchini
• 1/4 cup flour
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan
• 2 tsp garlic powder
• 1 tsp coarsely ground black pepper
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1 egg (beaten)
• 1/4 cup vegetable oil

Preparación

1. 1

   Slice the zucchini into 1/4-inch slices. Set aside.

2. 2

   In a wide, shallow bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, black pepper, kosher salt, and cayenne pepper.

3. 3

   Put the flour in a second bowl and the beaten eggs in a third.

4. 4

   Coat the zucchini slices in flour, then the beaten eggs, and finally coat them in the breadcrumbs mixture. Place on a sheet of parchment paper in a single layer.

5. 5

   Heat the oil in a frying pan over medium-low heat. Carefully add coated zucchini slices to the hot oil (you may need to work in batches depending on the size of your pan).

6. 6

   Cook for 6-8 minutes, or until golden, flipping halfway through. Some slices may take longer to cook so remove them as they are ready.

7. 7

   Drain on a paper towel-lined plate. Serve while warm with chipotle ranch dressing.