Ingredients:
1 large zucchini
1/2 cup flour (plus some more for adjustments) for the batter
some more flour for dredging
1/2 cup corn starch
1/2 cup water (plus more for adjustments)
1 egg
1/2 tbsp black pepper
1/2 tbsp onion powder
1/2 tbsp paprika
1 tbsp garlic powder
1 dash of cayenne pepper
panko breadcrumbs
dried parsley
salt
Directions:
Slice zucchini into 24 equal pieces as directed in the video including removal of part of the seeds. Generously salt zucchini pieces and let sit for 10-15 minutes. Prepare the batter by combining flour, corn starch, egg, water, and seasonings in a bowl. Adjust thickness of batter by adding flour (to make it thicker) or water (to make it thinner). Thickness of the batter will determine how thick the final coating is, and there is a wide window of thickness where adhesion to the zucchini is not affected, so don't worry too much about thinning out the batter more than I did in the video. Prepare a dredging station by dumping some flour onto a plate and the panko breadcrumbs onto another. Add dried parsley to the breadcrumbs to taste. Dry off the zucchini. Bread the zucchini by first coating them in the flour (shaking off excess flour), then covering them in the batter (letting excess batter run off), and then covering them in breadcrumbs. After breading, add zucchini immediately to a pan filled with about 1/2 inch of oil over medium heat (I let my oil get to ~375F). Add only 4 zucchini at a time to maintain heat. Cook for ~2 minutes per side or until golden brown and crispy. Remove zucchini to a paper towel-lined plate and sprinkle salt over them. Serve right away and enjoy!
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Music: bensound.com