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In another bowl, combine breadcrumbs, parmesan, Italian seasoning, garlic powder, and additional salt and pepper. Set aside. Add all-purpose flour to third bowl. Set aside. Pour enough oil into pan to create ½-inch-deep layer and place pan over medium heat. Dredge zucchini discs through flour.

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Cover with plastic if doing more than 2 hours ahead.) Place enough oil in a pot or deep fryer to deep fry the slices. Heat oil to 360°F. Place prepared zucchini slices in oil, a few at a time, do not crowd, and cook until golden brown. Remove to a paper towel-covered plate to drain.

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Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.

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Fried cucumbers offer a unique twist on traditional frying methods, transforming the refreshing crunch of a cucumber into a warm, savory dish with a pleasing golden-brown exterior. The process involves slicing the cucumbers, usually peeled to remove the outer skin, which could otherwise affect the texture of the final product.

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Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate. Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.

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FOR THE FRIED ZUCCHINI: Zucchini, sliced 1/8-inch thick on slight diagonal, leave peeling on. Dry all-purpose flour (for dredging batter coated zucchini) Japanese panko bread crumbs (for final coating) Cucumber Dip (for serving, recipe follows) Mix together the ingredients for the batter until it is the consistency of a pancake batter.

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Keto Cucumber Dipping Sauce. In a bowl, add and mix up Hellmann's mayo, dried dill, Lawry's seasoning salt, dried minced onion, full fat sour cream, cracked pepper, and dried parsley. Once dip is thoroughly mixed, put in fridge overnight so flavors can combine and meld together. This also allows the minced onion to soften in the dip.

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4. Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened. 5. Add 16 oz cream cheese pieces and stir until fully melted into the zucchini mixture. It will be creamy. If your dip seems too thick, you can thin it out a little with hot water.

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Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded. Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.

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Instructions. Trim ends off zucchini and slice into ½" slices. Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish. Pour oil into a pan to ½" deep and heat over medium heat. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs.

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Combine the crushed crackers and the cheese in another bowl. Place one inch of oil into a a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F. Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off.

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Trim off the ends of the zucchini. Slice into 1/2-inch thick slices. Once oil has heated, dip a zucchini slice into the egg, coat it in the parmesan mixture, and then place it into the frying pan. Fry for about 2-3 minutes on each side or until golden brown. Once done frying, place on paper towels.

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Place the shredded cucumber in a kitchen towel, squeeze and release the excess water from the cucumbers. Discard the juice. Set aside the shredded, drained cucumber in a bowl. Stir in Greek Coconut yogurt (or your choice of yogurt), fresh chopped mint, crushed garlic, salt, paprika, lemon juice, and olive oil.

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1 Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel. Step. 2 Meanwhile, place the flour on a plate.

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First cut the zucchini into fry shapes. Pour the panko breadcrumbs into a bowl and season with salt, pepper, oregano, and mint. In a separate bowl whisk the eggs together. Heat olive oil on medium heat. Dip each zucchini into egg, then breadcrumbs, and fry until golden brown, about 5 minutes. Don't crowd the pan with too many.

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Place a couple of paper towels on a plate or in a bowl. Heat oil in the saucepan over medium heat. Place a few (5-7) zucchini pieces in the bowl with the beaten eggs and stir to coat. Using a fork, transfer the egg-covered zucchini into the flour mixture and toss with a different fork to coat.