Graza

Rinse and dry zucchini. Cut zucchini in half lengthwise, and then cut each half lengthwise into three long strips. Then turn and slice the strips into three sections of equal length. You should have sticks of zucchini which are about 3-inches in length.

Set up your breading station—grab three bowls or small trays and line them up. 

Pour flour into the first bowl or tray. Add about a teaspoon of salt and a half teaspoon of freshly cracked black pepper. Use a fork, whisk, or clean and dry hands to mix and incorporate into the flour.

Crack 2-3 eggs into the second bowl and scramble them. You can start with two eggs and add more later if you see you are running low on egg wash.

Pour the breadcrumbs into the third bowl. Add additional seasoning like salt, garlic powder, or herbs if you'd like. Add parmesan or pecorino cheese. Mix the breadcrumbs so the cheese and (optional) additional seasoning is well-distributed.

Set up a bowl at the end of your dredging station for the breaded sticks.

Begin dredging your zucchini. Dip each piece in the flour mixture, then into the eggs, then into the seasoned breadcrumbs. Be sure to coat each piece well, turning them in each station. If working with your hands, it is easiest to use one hand for wet ingredients and the other for dry so that your hands do not become sticky. Once breaded, place the Zucchini in the bowl at the end while you bread the rest of the sticks.

Once finished, pour Frizzle into a pot with high sides, such that the Frizzle is about two inches deep. You can also do this prior to breading the zucchini, but I prefer to do it after so that you don't have to monitor the oil. Be sure to use a high-sided pot!

If you have a frying thermometer, place it in the oil. Turn the heat on to Medium and heat until the oil is around 350-370 degrees. If you do not have a frying thermometer, you can toss a few pieces of breadcrumbs into the oil and when they sizzle in a lively way, but without burning, the oil is at the right temperature. Be careful not to overheat—the oil should not be smoking.

Once the oil is ready, carefully lower a few sticks of zucchini in. Do not overcrowd the pot as this will cause the temperature of the oil to drop drastically.

Fry the zucchini sticks in batches for 3-4 minutes each, keeping the temperature between 350 and 370 degrees. Place them on a paper-towel lined plate or a wire rack to dry and sprinkle immediately with salt. The breading should be golden brown and the zucchini should be crunchy on the outside, but after cooled, soft once you bite in. 

Pairs well with Drizzle and Spring Herb Mayo!