This is the perfect recipe for the “8-ball zucchini”. Regular zucchini or summer squash are, of course, perfectly good here, but the 8-ball are larger and thus one is only cooking 3 or 4 slices at a time, rather than a large number of smaller discs. There’s a fair amount of oil here, so beware of splattering (another reason to go with the 8-balls on this one).
3 or 4 medium-sized zucchini/summer squash
salt, for salting, optional
1 c flour, or more as needed
salt and pepper, to taste
2 eggs, beaten
1 1/2 c breadcrumbs, or more as needed
1/2 c grated Parmesan or Romano cheese, optional
1/2 c vegetable oil, or a combination of oil and butter
fresh chopped herb, for garnish
sour cream, salsa, or other dip, for serving
1. Slice the zucchini into discs–not too thin, yet not too thick. If possible sprinkle with some salt and let sit in a colander for half an hour. Quickly rinse and pat dry, or just pat dry. Don’t dry too much or the flour won’t adhere to the zucchini.
2. Meanwhile, put the flour in one plate. Add some salt and pepper and stir to combine. Put the beaten eggs in a shallow bowl. Put the breadcrumbs and grated Parmesan, if using, in another plate. Preheat the oven to 200°F and have ready another plate or baking pan. The oven is for keeping the slices warm as you cook them, until you are ready to serve them. If you are serving them as you are making them, don’t bother with this step.
3. Heat the oil in a large skillet. Dredge the slices in the flour, shaking off any excess, then dip into the eggs, and finally coat with the bread crumbs. Add to the hot oil in the skillet in a single layer. Fry on both sides until golden, anywhere from 3 to 4 minutes a side, depending on the size and thickness of the slices. Transfer to a plate or baking sheet and keep warm in the preheated oven, or not, until all the slices are cooked. Sprinkle with some chopped herb and serve with a dip, if you like.