Ingredients:
Vegetable oil, for frying
3 large eggs
kosher salt
2 tablespoons chopped fresh mint
2 cups all-purpose flour
3 cups fine dry bread crumbs
1 cup grated Grana Padano or Parmigiano-Reggiano
2 pounds medium zucchini, sliced into 1/4-1/2 inch-thick rounds on the bias*
3 large eggs
kosher salt
2 tablespoons chopped fresh mint
2 cups all-purpose flour
3 cups fine dry bread crumbs
1 cup grated Grana Padano or Parmigiano-Reggiano
2 pounds medium zucchini, sliced into 1/4-1/2 inch-thick rounds on the bias*
Portuguese, Italian, or pumpernickel bread
Directions:
Heat 1 inch of the vegetable oil in a large skillet over medium heat. Beat the eggs in a bowl with a pinch of salt, and stir in the mint. Put the flour in one shallow bowl, and mix the bread crumbs and grated cheese in another. Dredge the zucchini, in batches, in the flour, then the egg, then the bread crumbs, shaking off the excess. Let the rounds rest on sheet trays while you fi nish all of the zucchini. When the oil reaches about 365 degrees (or when a piece of zucchini sizzles on contact), slip a batch of zucchini into the oil. Fry, turning occasionally, until crisp and golden all over, about 2 minutes. Drain the zucchini on paper towels, and season with salt. Let the oil return to temperature between batches, and repeat with the remaining zucchini, seasoning with salt as soon as they come out of the oil.
Portuguese, Italian, or pumpernickel bread
*Note: Cut slices 1/4 inch thick if you like crispier
slices, or ½ inch thick if you like meatier slices.
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