Chicken-Fried Zucchini

Instructions

1. Set up three bowls to dredge zucchini in. Fill one with the eggs, another with the flour, and the last with the panko and breadcrumbs and stir to combine. Add the salt, pepper, and garlic powder to the flour and stir to combine.
2. Trim the top and stem ends of the zucchini and slice in long, diagonal slices, about 1/4-inch thick. Dip each piece in the flour mixture, then the egg, and finally the breadcrumb mixture, making sure it’s coated thoroughly. Place on a piece of parchment or a plate. Repeat with the rest of the slices.
3. Heat a large cast-iron skillet or Dutch oven over medium-high heat and add enough oil to fill up the pan about ½-inch.
4. Once the oil is shimmering, add in the zucchini slices, working in batches if necessary, so as not to over-crowd the pan, and fry for about 1 minute on each side, or until golden brown. Remove from oil with a slotted spoon to a paper towel-lined tray to blot the excess oil before transferring to a serving platter. Sprinkle with fresh herbs and enjoy!