Fried Zucchini with Spicy Ranch

I had no idea when I planted my zucchini that they would grow to such monstrous sizes and take over the container I put them in, but it has resulted in a lot of delicious zucchini recipes this summer. Fried zucchini is always a classic summer snack and while I was cooking it up one day, I thought I would document and share the recipe with you all! It only took me about 15 minutes to prep and cook everything and it was a great way to use up all the extra zucchini I had!

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(makes 2-3 servings)

Ingredients:

1 large zucchini, sliced into disks about ¼ of an inch thick

1 cup flour

1 tsp salt

1 tsp freshly ground pepper

1 large egg

1 Tbs milk

1 cup Italian seasoned bread crumbs (if you just have plain, add a teaspoon or two or Italian seasoning and a sprinkle of garlic salt)

1 cup olive oil

½ cup ranch dressing

1-2 tsp Sriracha sauce or your favorite hot sauce

Mix ranch and your favorite hot sauce in a small bowl until completely combined. Cover and refrigerate until ready to use.

(1.) In a shallow dish or plate, mix flour, salt, and pepper. (2.) In a small bowl, whisk egg and milk into mixed. (3.) In a separate shallow dish, mix bread crumbs and seasoning. (4.) Heat half a cup of olive oil in a large skillet over medium heat.

(5.) One by one, coat a zucchini slice in flour, shake off excess, (6.) and then dip into the egg until coated. (7.) Press into bread crumbs until coated and carefully place into the hot skillet. (8.) Be careful not to overcrowd the skillet with zucchini slices and only cook about 7-8 slices (this amount will depend on the size of your zucchini and skillet) at a time.

Cook for 3-4 minutes or until golden brown and flip slices over to cook another 3-4 minutes.

Transfer to a paper towel lined plate and place in the microwave or cover with foil to keep warm while you finish cooking remaining slices. Add a tablespoon or more of olive oil between each batch.

Serve right away with a side of spicy ranch. If you have leftovers, just cover with foil and store in the refrigerator until ready to eat (should keep for 2-3 days after cooking). Preheat oven to 300 degrees F and spread zucchini slices out on a baking sheet. Cook for 5-7 minutes on each side or until zucchini feel crisp and are warmed all the way through.

If you’re looking for a healthier take on fried zucchini and other vegetables, try my Baked ‘Fried’ Vegetables recipe!

Enjoy!