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Creamy Cajun Linguine

Creamy Cajun Linguine

Crispy Fried Zucchini recipe, a perfect golden side dish or appetizer. Just like our Creamy Cajun Linguine, it's a crowd-pleasing favorite ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Zucchini sliced into 1/4 inch rounds
  • 1 cup All-Purpose Flour
  • 2 Eggs beaten
  • 1 tablespoon Milk
  • 1 cup Breadcrumbs (Panko for extra crispiness)
  • 1/2 cup Parmesan Cheese finely grated
  • 1 teaspoon Garlic Powder
  • to taste Salt and Pepper
  • Vegetable Oil for frying (like canola or avocado oil)
  • Optional A pinch of paprika or Italian seasoning for extra flavor

Equipment

  • Sharp knife & cutting board
  • Three shallow dishes for coating
  • Large, heavy-bottomed skillet like cast iron
  • Tongs or slotted spoon
  • Plate lined with paper towels for draining

Method
 

  1. Set up your coating station with three shallow dishes: one for flour, one for eggs, and one for breadcrumbs.
  2. Coat each zucchini round in flour, then dip into the egg mixture, and finally press into the breadcrumb mixture.
  3. Pour about 1/2 inch of oil into a large skillet and heat over medium-high temperature.
  4. Fry the breaded zucchini in batches for 2-3 minutes per side until golden brown.
  5. Transfer the fried zucchini to a plate lined with paper towels to drain and sprinkle with salt.
  6. Serve immediately with dipping sauces of your choice.

Nutrition

Calories: 200kcalCarbohydrates: 25gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1.5mg

Notes

For a healthier version, consider baking instead of frying by spraying the breaded zucchini with oil and baking at 425°F for 20-25 minutes.
Experiment with different dipping sauces like marinara, ranch, or garlic aioli for added flavor.
To prevent sogginess, make sure to pat the zucchini dry after salting before breading, and reheat in the oven rather than the microwave to retain crunch.
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