Yield
Makes 6 servings
Photo: Hector Sanchez; Stylist: Buffy Hargett

How to Make It

Step 1

Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.

Step 2

Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.

Step 3

Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.

Step 4

Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Farm 255, Athens, GA

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