Fried Zucchini

About this recipe

These guys are also good cold, stuffed into fresh bread as part of a sandwich (or as the sandwich—if you’re a real Italian). Throw in a couple peaches, some leftover chicken, and a fresh cucumber with a knife and you’re ready for the job site.


Wash zucchinis and cut off ends. Slice into ¼ inch thin wafers (or wedges) and shake in bag with:

  • flour,
  • salt,
  • pepper,
  • garlic powder.

Dip in a beaten egg mixture seasoned with salt, pepper, and garlic powder. Turn burner to just above medium and fry in canola or vegetable oil. Let drain on paper towels. Salt before serving.


  • You can roll them in breadcrumbs after the egg.
  • Though not as good, you could also make an egg-flour batter and add an herb (e.g., thyme). And you can do the same thing with cauliflower. Just parboil the florets a few minutes before shaking.
    Try them alla Andreanacci. Cut in half lengthwise, scoop out pulp, and cut into fingers the size of French fries. Put on a cookie sheet, salt, and leave for 20 minutes. Then flour (using a plate or bag) and fry as above.

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