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A Recipe that Kids & Parents Will Enjoy: Pan Fried Zucchini Chips

Our annual Kid's Day at the Pembroke Farmers Market is taking place this Saturday, July 25 from 10-1 pm on the Town Green in front of the Pembroke Community Center. To celebrate, we wanted to share a recipe that will wow the whole family - pan fried zucchini chips!


Ingredients:

  • 1 medium zucchini , sliced into 1/4 inch thick rounds (from Oakdale Farms)

  • Salt

  • Neutral oil, such as vegetable, for frying

  • About 1⁄2 cup all-purpose flour

  • 1 large egg , beaten (from Dias and Daughters or Wright’s Family Coop)

  • 1/4 cup grated firm cheese from The Farmhouse Meats and Cheese (such as

  • aged Gouda)

  • About 1/2 cup breadcrumbs (see notes below on how to make breadcrumbs

  • from scratch using Wright’s Family Coop’s sourdough bread)

  • Additional salt and pepper, to taste

  • Flower Girl seasoning from BFF Kitchen (optional)

  • Dipping sauce made from BFF Kitchen spice mix of choice (optional)


Instructions:

  • Line a sheet pan with paper towels and place zucchini rounds on top in a single layer.

  • Sprinkle with salt and cover with more paper towels, then place something on top to press the zucchini.

  • Let sit for 15 minutes to draw moisture out of the zucchini for better crisping.

  • Once the zucchini is ready, place oil in a large skillet so it is about 1/4 inch deep and heat over medium high.

  • While the pan is heating, set up an assembly line with the zucchini rounds and separate shallow bowls each for flour, whisked egg, and breadcrumbs. Add a generous pinch of salt and pepper to the flour. Add the grated cheese along with any desired seasoning to the breadcrumbs and stir to mix.

  • Dip each zucchini round first in the flour, then the egg, and finally the breadcrumbs, making sure they're completely coated.

  • Add the breaded zucchini to the skillet. Cook until golden brown, about 2 minutes per side.

  • Transfer the zucchini to a paper towel lined plate and sprinkle with more salt.

  • Serve immediately with your favorite dipping sauce.


***Note, to make breadcrumbs from scratch, either toast slices of bread on low until the moisture is drawn out then tear into chunks OR tear chunks of 2-3 day old bread into chunks. Put the chunks in a food processor and pulse until a crumby consistency is achieved.


Bon appétit friends!

 
 
 
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