Fall vegetables can be bland and boring, but nothing spikes the flavor (and cholesterol) of a dish quite like frying it.
This recipe for fried zucchini is a cinch to make, and the pieces come out extra crispy because of Panko bread crumbs.
Panko bread crumbs are Japanese style bread flakes, similar to what is used to make Tempura. Panko is feather-light and adds tons of crunch without making things too thick with coating.
You can use Panko as a substitute for any recipe that calls for bread crumbs. These fried zucchini are great with burgers, sandwiches or just served as a snack. This same process can be used with other vegetables, such as artichoke hearts, sweet potato or even radishes.

Fried Zucchini
Serves 3
You will need
1 zucchini
1 egg
2 tbs water
1 cup Panko bread crumbs
1 cup flour
1 tsp salt
1 tsp pepper
2 tbs water

1. First, you need to prepare your breading station. Have the cup of flour on one plate, the Panko on another plate, and scramble the egg, water and salt into a shallow bowl. Have another plate (lined with plastic wrap or aluminum foil) for the zucchini once they have been breaded.
2. Cut your zucchini in thin slices. You can use a knife, but it is easier to use a food processor fitted with the slicing attachment, a mandolin, or the largest side on a box grater. The slices should be about ½ inch thick.

3. Take one slice of the zucchini and coat it with the flour. Shake off the excess and coat it with the egg, and then roll it in the Panko. Place your finished piece on your clean plate and repeat this same process until all zucchini are coated. You can stop at this step and refrigerate for up to 24 hours, and just fry up the zucchini when you are ready to eat them.

4. Heat up 2 inches of vegetable oil in a deep skillet over high heat for 2 minutes. Then, layer in the zucchini, only putting in about 7 slices at a time, as to not bring down the temperature too much. Cook for about 45 seconds on each side, or until crispy golden brown.
These fried zucchini are best enjoyed with a squeeze of lemon and touch of salt. They are also quite tasty dipped in Greek yogurt or ranch dressing.