The classic panada is out: this is how Italians prepare delicious fried zucchini

But for perfect crispiness, you don't always need the classic panada of flour, eggs and breadcrumbs. Italians swear by a slightly simpler preparation method, in which the breadcrumbs are often omitted. The zucchini is first lightly coated in flour, then dipped in a seasoned egg mixture, to which grated Parmesan is added. This browns nicely during frying, creating a thin, golden crust full of flavor.

Another advantage of this preparation is that the zucchini remains more tender, light, and juicy. Because they are cut into thin slices, sticks, or rings, they cook quickly, and the outside gets a nice crispiness while the inside remains soft.

Italian fried zucchini is a great choice for summer lunches and dinners. Served as a side dish with meat or fish, as part of a cold plate, or especially delicious on its own - with a few drops of lemon juice or a refreshing yogurt sauce.

Ingredients:

- 2 medium-sized zucchini

- 3 eggs

- 3–4 tablespoons grated parmesan cheese

- about 100 g flour

- salt and freshly ground pepper to taste

- dry or fresh spices of your choice (minced garlic, basil, parsley, oregano, ground sweet paprika)

- frying oil

Preparation:

Wash and dry the zucchini. Cut them into slices or rings about half a centimeter thick. If the zucchini is larger and has a lot of seeds, you can remove the core if necessary.

Lightly salt the zucchini slices and leave them for 10 minutes to drain excess water. Then dry them well with a paper towel. This will make them crispier while frying and will not cool the oil unnecessarily.

Prepare two bowls. Sift the flour into one and beat the eggs in the other.

Add grated Parmesan cheese, a little salt, pepper, and dried or chopped fresh spices to the eggs. Mix everything well to obtain a uniform egg mixture.

First, roll each zucchini slice in flour, then dip it in the prepared egg mixture. Place the zucchini slices in the hot oil and fry for a few minutes on each side until they are golden brown and crispy.

Remove the fried zucchini from the oil and place on a paper towel to remove excess fat. They are best while still warm, when the crust is at its crispiest. Serve as a side dish or as a stand-alone dish with a bowl of salad and your choice of sauce.

Tip for perfectly fried zucchini

For best results, it is important that the oil is hot enough (about 170-180 degrees Celsius). If it is too cold, the zucchini will absorb too much oil and will not be crispy. Also, do not fry too many at once, as the temperature of the oil will drop quickly.

For an even more pronounced Italian flavor, you can add a little finely grated lemon zest to the egg mixture in addition to the Parmesan. This will provide freshness and go perfectly with the delicate flavor of the zucchini.