Crispy Zucchini Coins

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Make fried zucchini coins that crunch like chips. Thinly slice zucchini, coat in egg and a flour mixture with cornmeal, dried basil, and cayenne pepper, and fry in a skillet until golden brown. Choose zucchini that are uniform in size so the coins look neat. They turn out delicious and savory. Serve as a beer appetizer or for a tasty snack. They also make an interesting addition to salads or sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup corn flour
1/4 cup wheat flour
1 teaspoon dried basil
1 teaspoon coarse salt + more to taste
1/4 tsp cayenne pepper
2 large eggs, lightly beaten
Vegetable oil, for frying
2 medium-sized zucchinis, cut into 0.3-0.5 cm thick circles.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, premium flour, basil, ground cayenne pepper, eggs, zucchini

Cooking the dish according to the recipe:

Line a plate with paper towels. In a bowl, combine cornflour, flour, basil, salt, cayenne pepper, and black pepper.
In another bowl, beat the eggs.

In a skillet over medium heat, heat 0.5 cm of vegetable oil until hot but not smoking.
Working in small batches, dip the zucchini rounds in the beaten eggs, then roll them in the cornmeal mixture to coat them completely. Carefully lower the zucchini into the oil and fry until golden brown, about 2 minutes per side, or until crisp. Remove from the oil with a slotted spoon and transfer to a prepared plate. Season with salt, cool slightly, and serve.

Categories:

recipe / Beer snacks / Appetizers / Vegetable appetizers / Food Network - recipes

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