Yes, the preparation is a bit time consuming as you have three stages of coating, dunking, and coating again. Involve your children in the process; nice way to spend some quality time together, it's fun to "play" with food, and time will pass quicker.
1 large zucchini
salt and pepper
For flour coat: 1 cup all-purpose flour
1/2 tsp ground coriander
1/4 tsp chili pepper
1/4 tsp garlic powder
1/4 tsp salt
For egg wash: 1 large egg
1/4 cup milk
1 tbsp hot sauce
pinch of salt
1 cup Italian style breadcrumbs
oil for frying
Prepare your working station. In a deep plate mix together ingredients for flour coat. In a bowl slightly beat together eggs, milk, hot sauce, and a pinch of salt. In the second deep plate place Italian style breadcrumbs.
Cut zucchini into 1/2 cm thick circles and sprinkle with salt and pepper just on the top.
Coat zucchini circles with flour mixture.
Dunk the coated circles into egg wash.
Coat zucchini circles with Italian style breadcrumbs.
Fry breaded zucchini in a skillet with hot oil until they turn golden brown.
Breaded zucchini can be perfect finger food when served with marinara or any other kind of sauce!
Another playful way to serve your zucchini. These zucchini cakes can be even transformed into a veggie hamburgers. Just another way to bring a variety to your home cuisine.
2 cups grated zucchini
1/2 small onion, grated
1 medium carrot, grated
1 clove garlic, grated
2 cups Panko (Japanese style) breadcrumbs or plain breadcrumbs
1/2 cup of your favorite cheese, grated (optional)
2 tbsp all-purpose flour
2 eggs + 2 tbsp milk, lightly beaten
1 tsp salt 1/2 tsp black pepper for frying
In a bowl combine all the ingredients and let them stand for 5 minutes, so that breadcrumbs absorb all the moisture.
Place a n aluminum foil covered baking sheet into a 250*F preheated oven.
Put skillet over medium heat. Pour in oil until it reaches about 1/2 an inch on the sides of the skillet. When oil is hot start frying your zucchini cakes. And don't overcrowd the skillet, so that the temperature of oil won't go down to much; 6-7 cakes at a time.
My zucchini cakes are small, because small cakes are easier to turn and handle.
Stack your cooked cakes into the oven, so they will all be hot and crispy when it's time to serve them.
Serve your cakes with your favorite sauce as an appetizer, side dish, or just a light snack.