Recipe courtesy of Kittencal
You can use this recipe for cauliflower (parboil before frying), mushrooms, squash, and eggplant. All are extremely yummy.
These may not even make it to the table they are that good! … use only dry breadcrumbs
1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoons dried Italian seasoning (rubbed between fingers to release the flavors)
1 tablespoon dried parsley
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper, or to taste
1-1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper, or adjust to heat level
2 medium zucchini, unpeeled and sliced into 1/2 to 3/4-inch rounds.
2 eggs, beaten (you may need another egg)
1 tablespoon water
olive oil for frying
In a shallow bowl whisk the eggs with 1 tablespoon water.
In another shallow bowl combine the breadcrumbs with 8 dry ingredients.
Have all the zucchini slices breaded and on a plate before frying.
Dip the slices firstly in the egg mixture allowing excess to drip off, then coat in the breadcrumb mixture pressing down firmly with hands to adhere the coating to the slices (do not discard the coating you can dip in again before frying).
Place all coated slices on a plate/s.
Heat a generous amount of olive oil in a skillet over medium heat.
If you have any leftover breadcrumb mixture you can give the slices a quick coating again just before placing in the oil.
Fry the slices in batches until golden brown and crispy turing once or twice.
Transfer to a rack or a paper towel-lined plate.
Serve immediately (that is if you have any left to serve lol!).