FRIED ZUCCHINI
Makes: 4 to 5 servings
2 medium zucchini, about 1 ½ pounds 1 ¼ teaspoons kosher salt, divided 1 medium lemon
1 cup all-purpose flour
½ teaspoon paprika
½ teaspoon freshly ground black pepper
2 large eggs
2 cups panko breadcrumbs 4 tablespoons olive oil, divided
Flaky salt, for serving (optional) Dipping sauce, such as garlic aioli or remoulade (optional)
1. Trim the stems off of 2 medium zucchini and slice them in half
crosswise. Cut the zucchini lengthwise into planks about
½-inch thick. Working with two of the stacked planks at a time, cut crosswise into ½-inch-wide batons. Repeat with the remaining zucchini planks.
2. Place the zucchini batons in a colander placed inside of a bowl. Sprinkle with ¾ teaspoon kosher salt and toss to evenly distribute.
Let the zucchini sit uncovered at room temperature for 1 hour, stirring occasionally. Meanwhile cut 1 medium lemon into wedges.
3 .Inalar ge, shallo wb owl, combine 1 cup all-purpose flour, ½ teaspoon paprika, ½ teaspoon black pepper
and remaining teaspoon kosher salt. Whisk 2 large eggs with a fork in a second large, shallow bowl until broken up with no streaks of egg white. Place 2 cups panko breadcrumbs in a third large, shallow bowl.
4. Transfer the zucchini onto a paper towel-lined plate and pat dry. Discard the water collected at the bottom of the bowl.
5. Workin gw ith a few pieces of zucchini at a time, dredge in the flour mixture. Then, working with 1 piece at a time, shake off excess flour and dredge in the eggs, then the breadcrumb mixture, gently pressing the breadcrumbs into the zucchini so they stick. Place in a single layer on a large plate or baking sheet.
6. Heat 2 tablespoons olive oil in a1 0-inch or larger nonstick skillet over medium heat until shimmering. Add half of the breaded zucchini in a single layer and cook, flipping 2 or 3 times depending on the shape of the batons, until lightly browned on all sides, 2 to 3 minutes per side. Transfer the zucchini onto a paper towel-lined plate. Wipe down the pan if needed, then add the remaining 2 tablespoons olive oil and repeat cooking the remaining zucchini.
7. Serve immediately with lemon wedges, flaky salt and your favorite dipping sauce (if using).