Prepare the zucchini:
Step 1: Wash the zucchini thoroughly, trim the ends, and cut lengthwise into approximately 1cm thick slices (approximately 12-15 slices in total).
Step 2: Bring 2 liters of water to a boil in a large pot. Add salt, garlic powder, apple cider vinegar, bay leaves, and peppercorns.
Step 3: Carefully add the zucchini slices to the boiling water and blanch for 2-3 minutes over medium heat – they should be soft but still firm to the bite.
Step 4: Remove the zucchini with a slotted spoon, let them cool briefly on a clean kitchen towel, and then pat them dry with a paper towel – this is very important for a crispy coating.
Prepare the breading station:
Step 5: Prepare three shallow bowls:
– Add the flour and paprika to the first bowl.
– In the second bowl, whisk the eggs well.
– In the third bowl, thoroughly mix the breadcrumbs, Parmesan cheese, parsley, and meat seasoning.
Breading and frying:
Step 7: Heat oil in a large frying pan to 180°C (about 2 cm deep).
Step 8: First coat each zucchini slice in flour, shaking off any excess.
Step 9: Then dip in egg, let it drain briefly, and then coat thoroughly in the breadcrumb mixture. Press lightly to ensure everything adheres.
Step 10: Add 3-4 zucchini slices at a time to the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
Step 11: Remove with a slotted spoon and drain on paper towels. Serve hot and crispy – ideal with sweet chili sauce!
