Ingredients
Method
- Rinse the zucchinis and pat them dry. Trim off the ends, then slice into 1/3-inch thick rounds. Lightly season both sides with salt and pepper, then arrange on a paper towel-lined plate. Let rest for 5 minutes, then blot the tops with another paper towel to remove excess moisture.
- In a shallow bowl, beat the eggs until smooth.
- In a separate shallow bowl, whisk together the flour and seasoned salt.
- In a third shallow bowl, combine the crushed Ritz cracker crumbs with the grated Parmesan cheese.
- Pour oil into a large, deep skillet to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F on a deep-fry thermometer.
- Working one at a time, dredge a zucchini round in the flour mixture, shaking off any excess. Dip it into the beaten eggs, letting the extra drip back into the bowl. Finally, coat it completely in the cracker-cheese mixture, pressing gently to adhere. Set the coated rounds on a plate.
- Line a large plate with paper towels and set it near the stove.
- Carefully place several zucchini rounds in the hot oil without crowding. Fry for 2 to 3 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer them to the paper towel-lined plate to drain.
- Serve immediately while warm, with ranch dressing for dipping.
Nutrition
Notes
For extra crunch, crush the Ritz crackers into fine crumbs using a rolling pin or food processor. If you don't have seasoned salt, substitute with 1 teaspoon kosher salt plus 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. To make ahead, bread the zucchini rounds and refrigerate on a parchment-lined tray up to 2 hours before frying. Avoid overloading the skillet, as the oil temperature will drop and result in greasy zucchini. Leftover fried zucchini can be reheated in a 375°F oven on a wire rack for 5 minutes to restore crispness.
