Equipment
Ingredients
Produce
- 400 g zucchini, cut into 1 cm thick rounds
- 100 g yellow onion, finely diced
- 30 g jalapeno, minced
Breading Station
- 60 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 5 g garlic powder
- 6 g salt
- 3 g black pepper
Frying
- 60 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 357 kcal
- Protein
- 10 g
- Carbohydrates
- 37 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 811 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 93 mg
- Potassium
- 441 mg
- Calcium
- 89 mg
- Iron
- 2.4 mg
- Magnesium
- 41 mg
- Phosphorus
- 161 mg
- Zinc
- 1.2 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.33 mg
- Niacin
- 2.5 mg
- Folate
- 74 mcg
- Water
- 147 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Set up a standard breading station using three shallow bowls. Place flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the panko breadcrumbs, garlic powder, salt, and black pepper, stirring well to ensure the spices are evenly distributed.
Pat the zucchini slices completely dry with a paper towel. Working one piece at a time, coat the zucchini in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip off. Finally, press it firmly into the seasoned panko mixture to ensure an even, thick coating on all sides.
Heat the neutral oil in a large skillet over medium-high heat until it shimmers and reaches approximately 175 C or 350 F. Carefully place the breaded zucchini rounds into the hot oil in a single layer, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side until the exterior is deep golden brown.
Transfer the fried zucchini to a wire rack set over a baking sheet to drain. Carefully pour off all but a thin film of oil from the skillet and reduce the heat to medium. Add the finely diced onion and minced jalapeno. Saute for 3 to 4 minutes, stirring frequently, until the onions are translucent and the peppers have softened.
Arrange the crispy zucchini slices on a serving platter and generously scatter the warm sauteed onion and jalapeno mixture over the top. Serve immediately.
Chef's Notes
- Sweating the zucchini slightly with a pinch of salt 10 minutes prior to dredging can draw out excess moisture, ensuring an even crispier coating.
- A wire rack is vastly superior to paper towels for draining fried foods, as it prevents trapped steam from making the bottom crust soggy.
- Leave the jalapeno seeds in if you prefer a spicier kick, or substitute with minced green bell pepper for flavor with zero heat.
Storage
Refrigerator: 3 days — Will lose crispness. Store in an airtight container lined with a paper towel.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag to prevent sticking.
Reheating: Reheat in a 200 C or 400 F oven or air fryer for 8 to 10 minutes until warmed through and crispy again.
Troubleshooting
Breading falls off the zucchini during frying
Cause: Zucchini was too wet before flouring, or excess flour was not shaken off
Fix: Cannot be fixed once in the oil
Prevention: Thoroughly pat the zucchini dry and press the panko firmly into the egg wash to create a strong seal
Panko burns before the zucchini softens
Cause: Frying oil temperature was too high
Fix: Transfer browned pieces to a 180 C or 350 F oven to finish cooking the interior without further darkening the crust
Prevention: Monitor oil temperature closely, aiming for 175 C or 350 F, and lower the heat if the crumbs darken too quickly
Cultural Context
Panko, a Japanese style of breadcrumb made from crustless bread, produces a lighter, airier, and crunchier texture than traditional Western breadcrumbs. This fusion dish combines that delicate crunch with the bright, sharp aromatics often found in Mexican and Southwestern American cuisine.
