Salt and Pepper Zucchini
In this vegetarian rendition of classic salt and pepper shrimp, zucchini is pan fried with a coating of panko, giving it a golden brown exterior and tender interior. Zucchini’s mild nature makes a perfect backdrop for big salt and pepper flavor, the spiciness of jalapeño, and the sweetness of sautéed onion. Though the seasoning is packed with salt and pepper, granulated sugar is what brings balance to the dish. This recipe does ask for a bit of time and effort, as frying is labor intensive by nature. However, it makes an impressive vegetarian main dish or appetizer at a summer cookout and can upgrade your “Meatless Monday.” If desired, prepare the zucchini a day ahead by freezing it after breading. Place the pieces in a single layer on a parchment lined sheet tray, freeze until completely solid (about three hours), and then fry them — without thawing — when ready. Fried zucchini is best when eaten hot, so prepare any sides you may be serving ahead of time. This dish pairs well with cooked rice (sushi rice would be particularly nice) or a big, leafy salad.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2pounds zucchini
- 1tablespoon garlic powder
- ½tablespoon granulated sugar
- Salt
- Freshly ground black pepper (fine to medium grind)
- 2large eggs, beaten
- 2cups panko bread crumbs
- Vegetable oil, for frying
- 1small white onion, sliced (about 1 cup)
- 1small jalapeño, thinly sliced
- Cooked rice, for serving
Instructions
Step 1
Cut the stem ends off the zucchini then cut off the round bottoms. Cut the zucchini crosswise into thirds then stand the pieces up and cut into 1/4-inch-thick planks. Set the slices aside.Step 2
Mix the garlic powder, sugar and 1 tablespoon each salt and pepper together in a small bowl. Transfer half of the spice mixture to a large bowl for tossing with the zucchini in step six. Set both bowls aside.Step 3
Make a dredging station by filling a shallow bowl with the beaten eggs, a medium bowl with panko and lining two sheet trays with paper towels. Dip a piece of zucchini in the eggs then coat completely in panko; apply a bit of pressure with your hand to help pack on the panko. Place the breaded piece on one sheet tray. Repeat until all the zucchini is breaded. (It’s okay if the zucchini slices overlap.)Step 4
Heat 1/2 inch of oil in a medium frying pan over medium high until the oil is about 325 degrees (the oil is ready when it begins to shimmer and a piece of panko bubbles immediately when dropped into the pan). In batches, fry the zucchini until golden brown, 2 to 3 minutes, flipping halfway through. Transfer the cooked pieces to the second sheet tray to drain. Repeat until all the zucchini has been fried. If necessary, use a small mesh strainer to lift out stray bread crumbs in between batches so that they don’t burn.Step 5
Pour the spent oil into a heatproof container to discard later, then wipe the pan out with a paper towel. Add 1 tablespoon of oil to the pan then cook the onion and jalapeño together over medium high heat, stirring occasionally, until the vegetables are slightly softened, about 3 minutes.Step 6
In two batches, toss the zucchini in the larger seasoning bowl and coat evenly. Transfer each piece to a serving platter, top with the cooked onion and jalapeño and sprinkle a few pinches of the reserved seasoning. Serve immediately with rice.