Taste 2- Pan Fried Zucchini

On day one of my 14-part project to give him a taste of how much I care, I made some nice picnic sandwiches. For day two, I decided to make something fun that I don’t make very often.  For me, that’s pan-fried zucchini.

I sliced a couple small zucchini into 1/4 inch thick rounds, lay them on paper towels, and sprinkled them with a bit of sea salt to expel the excess water. You’ll see small drops of water forming on the salted surface, so pat that dry, flip them, and lightly salt the other side.

Heat a frying pan and prep your breading assembly line: a bowl or plate with a cup or so of flour (any kind of flour), a bowl with a beaten egg (I added a little heavy whipping cream to my egg because I had some in the fridge), and a bowl or plate with panko.  I like pan frying with panko because it adds a nice crunchy texture.  I also added a tablespoon or so of Red Rocks Hickory Smoke Seasoning from Savory Spice Shop to the flour and panko to add a great flavor to the seemingly simple zucchini.

Pat dry the zucchini slices and start the following process: lightly coat in flour, dip in egg, roll in panko, place on a plate.  Then pan fry them in a few tablespoons of olive oil on medium high for a few minutes on each side.

When they’re GBD (golden brown delicious) let them cool on a paper towel for a few minutes… not because they’re super greasy, but because that’s just what I do with everything I pan fry… I think.  Salt to taste, and enjoy.