A friend brought me a bunch of summer vegetables from her backyard garden. Included in the bounty was zucchini. I use zucchini in a lot of different ways: breads, muffins and cakes. I also grill and stir-fry zucchini. But, when I want a treat that is “comforting,” I make Fried Zucchini. Instead of dipping the zucchini in a flour batter, I have a two step process of dipping in egg and using Panko or Japanese breadcrumb. I think it comes out lighter and crispier. Btw, if you have any fresh summer vegetables and/or fruit, I love to cook and share!

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups Panko
3/4 teaspoon salt
2 large eggs
4 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees. In a medium bowl, mix together 1 1/2 cups Parmesan, the panko and salt. Whisk the eggs in another medium bowl. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet. When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Transfer the fried zucchini to paper towels and drain. Arrange zucchini on a platter. Top with remaining Parmesan and serve.