Ingredients
Scale
- 1 pound zucchini, cut into batons
- 1 ½ teaspoon kosher salt, plus extra
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- 2 large eggs
- ¼ cup buttermilk
- 1 cup Italian breadcrumbs
- Nonstick cooking spray
- Vegetable oil
Instructions
- Cut zucchini in half cross-wise, then into 3 ½ x ½ inch batons. Sprinkle with 1 teaspoon salt and let sit for 10 minutes, then pat dry.
- Prepare three bowls for dredging: mix flour and baking soda in the first bowl; beat eggs with remaining ½ teaspoon salt and buttermilk in the second; place breadcrumbs in the third.
- In batches, coat zucchini pieces in each bowl, shaking off excess flour or breadcrumbs after each step.
Notes
For extra flavor, consider adding some grated Parmesan to the breadcrumb mixture.
Make sure the oil is hot enough for frying to achieve a crispy texture.
You can serve it with your favorite dipping sauce for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.