August 8, 2022

Pan-Fried Zucchini Chips

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Pan-Fried Zucchini Chips

August 8: National Zucchini Day

We usually eat at an Italian restaurant close by our house to catch up with fellow marriage sponsors, Jim and Marie P. While sharing experiences about how we are preparing our engaged couples at church for an important sacrament, we always order pan-fried zucchini chips to tide us over until our entrees arrive at the table. 

Zucchini has been cultivated in Northern Italy for three centuries; Italian immigrants brought the long green veggie to the United States. Fried zucchini originated in Pittsburgh, although the Italians also eat it fried/sauteed, fresh, baked or boiled. Actually, it was Pennsylvanians Jim and Marie who introduced the pan-fried zucchini chips at our first “double date” meeting and the crunchy appetizers have become our tasty tradition.

In pandemic times, our double dates have become rare, special outings. So when we crave those appetizers, we make pan-fried zucchini chips in our home kitchen. We would enjoy eating them with our friends at the restaurant, though. But for now, as we try to be careful from COVID cases, we can cook them on occasion and on National Zucchini Day.    

Recipe
(Adapted from Eating Well)

Ingredients

  • 2 medium zucchinis, sliced ¼ inch thick
  • 1/3 cup flour, all purpose
  • 2 eggs, beaten
  • Zest of 1 lemon
  • 1 cup plain breadcrumbs or panko
  • 1/3 cup Parmesan cheese, grated
  • 1/3 – ½ cup olive or avocado oil
  • Salt to taste

Directions

Wash and slice zucchini. Pat dry with paper towel. Set aside. Prepare three shallow bowls: one for the flour, another for the beaten eggs and the third for the lemon zest-breadcrumbs/panko-cheese mixture. Zest the lemon. 

Mix zest with the breadcrumbs/panko and Parmesan cheese. Dredge the zucchini slices in flour and shake off any excess. Dip in eggs. 

Press zucchini into the lemon zest-breadcrumbs/panko-cheese mixture. Heat oil in a skillet till hot. Reduce heat to medium high. Fry the zucchini till browned on both sides, around 1-2 minutes each, and crispy. Drain on paper towels. Season with salt. Serve hot.

Notes

  • Zucchini is also known as courgette in other countries (Britain, Holland, New Zealand, Malaysia and South Africa).
  • Search our blog for other zucchini recipes.

 

August 8, 2012

Teppanyaki-Style Zucchini, Onions and Yellow Squash

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Teppanyaki-Style Zucchini,

Onions and Yellow Squash

Teppanyaki-Style Zucchini

August 8: National Zucchini Day

We often celebrate our birthdays and other special occasions by eating dinner and being entertained at Japanese steakhouses. The chef puts on quite a show as he cooks steak, shrimp or chicken in front of us. He also dramatically transforms sliced onions into a blazing volcano!

Teppanyaki-Style Zucchini

The sliced onions are then sauteed with strips of zucchini and sometimes yellow squash, which make a superb side dish with our main meal. Teppanyaki-style vegetables are easy to prepare at home, although without the fire and flair. For National Zucchini Day, try this tasty teppanyaki-style zucchini, onions and yellow squash recipe.

Recipe

(Adapted from Big Oven)

Ingredients

  • 1 small zucchini
  • 1 small yellow squash
  • 1 small onion
  • 1 tablespoon sesame oil
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • toasted sesame seeds

Directions

Cut off both ends of the zucchini. Slice in half then lengthwise into thin strips. Do the same for the yellow squash.

Teppanyaki-Style Zucchini

Slice the onion into rounds but do not separate the rings. Place the vegetables into a flat dish, such as a pie plate, and splash with sesame oil. Melt the butter in a skillet/wok and heat the onion rounds for 2-3 minutes to brown.

Teppanyaki-Style Zucchini

Add the strips of zucchini and yellow squash but do not mix. Season with salt and pepper. Meanwhile, remove the onion rounds from the skillet and carefully transfer to a cutting board and slice them into smaller strips. Return them to the skillet/wok and mix with the zucchini and yellow squash. Pour in the soy sauce. Saute until tender-crisp. Drain excess liquid. Transfer to a plate or bowl, sprinkle with sesame seeds and serve hot.

Teppanyaki-Style Zucchini

Notes

  • Saute a cup of sliced mushrooms (white button) with the vegetables if desired.
  • Traditional teppanyaki differs from a hibachi. The former refers to an iron griddle/plate whereas the latter is a barbecue grill that uses a charcoal or gas flame with an open grate design to cook food.