Zucchini Nuggets

Recipe:

Ingredient Notes:

• Zucchini. You can cook any kind of zucchini with this method – green, yellow, Lebanese, Zephyr and others. The main condition is that the zucchini must not be overgrown.
• Flour. For this recipe, you can use any wheat flour except whole wheat. Rice or oat flour will also work well.
• Breadcrumbs. I used regular fine breadcrumbs. The crust comes out firmer with them. You can substitute Japanese panko breadcrumbs – the crust will be airier and lighter.
• Eggs. Instead of whole eggs, you can use egg whites, such as those left over from making crème brûlée. Calculate the substitution: 1 egg weighs 50-55 g, 1 egg white weighs about 30 g.
• Parmesan. You can use Parmesan or any other aged cheese you like, such as Pecorino, Grana Padano, or similar.
  If you are lactose intolerant or simply want to make this recipe vegan, simply omit the cheese from the ingredients list.

Cut zucchini into long pieces. Season with salt.

Beat the egg with a fork. Mix breadcrumbs with finely grated cheese.

Roll zucchini in flour.

Then dip in the egg.

And bread them in the breadcrumbs.

Repeat with all the zucchini pieces.

Fry in a hot oil over medium high heat until golden brown. The temperature of the oil should be about 170°C (340°F).

Transfer to paper towels to absorb excess fat.

Serve hot.

Enjoy!