This one is super simple!  We all, or I hope we ALL, love Fried Zucchini, so all I did here was make it super thin for extreme crispiness!  These ruffled Ribbons are the equivalent of those prized, and rare dark burnt Chips floating around in the Potato Chip bag!  I simply wanted a pile of only the best part of of the fried Zucchini…the dark part!

And that’s exactly what we got…dark, golden, nutty, crunchy goodness!  Keep some Ranch close by for dipping, and of course a squeeze of Lemon will totally take them over the top and make the flavor pop in your mouth!

~You’ll never want that thick cut, semi-slimy Fried Zucchini again!  :)

What you’ll need for a big, zesty Zucchini pile:

Zucchinis..I used 4 medium sized, (these don’t go very far, and disappear almost the second you serve them, so use plenty) Add to the ingredients accordingly.

1/2 cup Panko Bread Crumbs

1/2 cup Seasoned Bread Crumbs

1/4 cup Grated Parmesan

1 Egg

1 cup of Milk

Some Ranch Dressing for dipping..optional

A lemon for squeezing..optional, but REALLY good!

Directions:

Peel the Zucchini with a peeler in long thin strips.   Use as much as you can of the Zucchini…

Mix up the Egg and Milk…

Soak a nice handful of the Zucchini…

Prepare the breading in a medium bowl by combining the Panko, Bread Crumbs, and Parmesan.  Take the wet Zucchini and add it in batches into the Crumbs, making sure to coat them very well…

Heat approx. 2″ of oil in a deep pot and fry the Zucchini in batches…

Gently stir them around and make sure that they’re frying evenly, drain them on some paper towel.  Salt them while they’re warm…

If you can manage to not eat them all first, go ahead and plate them up…

If you’re feeling generous, you can attempt to share them…

Try a squeeze of Lemon, it’s SO good…

Not that there’s anything wrong with Ranch..lol! ~Enjoy!  :)

 

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