Ingredients
- 2 medium zucchinis washed and cut into 1/4-inch thick sticks
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- Vegetable oil for frying
- 1 cup marinara sauce optional
Instructions
- In a medium bowl, season the zucchini sticks with salt and pepper, toss to coat and allow them to sit for 5 minutes.
- Set up your dredging station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, dried parsley, and dried oregano.
- Dredge each zucchini slice first in the flour, shaking off any excess. Then, dip it in the beaten eggs, ensuring it's fully coated. Finally, coat it in the breadcrumb mixture, pressing lightly to make sure it adheres.
- Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the zucchini slices in batches, being careful not to overcrowd the pan.
- Fry each batch for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Use a slotted spoon to remove the zucchini sticks from the oil, and drain them on paper towels to remove excess oil.
- Serve the zucchini sticks while they're still warm, optionally with marinara sauce for dipping.