Ratings4 out of 5335 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesLorri M.6 years agoI added Parmesan cheese to the bread crumbs and seasoned the flour with a bit of cayenne, basil, and oregano for some added zip. Plain zucchini can be kind of bland. This jazzes things up a bit.Anita6 years agoFantastic recipe! The secret to getting the crunchy, crispy texture is in refrigerating the breaded zucchini. I left mine for an hour and then fried as suggested although 2 minutes on each side is enough. A squeeze of lemon is all that's needed.Randy6 years agoRead Step 4. The oven is used to keep the fried zucchini sticks warm while you're finishing the rest. Two pounds of zukes will generate way more pieces than you can properly fry in one batch. Actually it will be more like 3 or 4 batches.If you crowd too many pieces into the oil at once the temperature will d...
