>> Tuesday, December 7, 2010
**UPDATE* Thanks to Anonymous and veggietestkitchen for catching my typo mistake. I forgot to add the tips to the recipe on how to make the coins vegan, oops! Please see the updated tips towards the end of the recipe.**
1 large zucchini
1 cup bread crumbs* ( you could also use Panko or pre-seasoned breadcrumbs)
1/2 tsp. salt
1/2 tsp. granulated garlic
1/4 tsp. black pepper
1 large egg lightly beaten or vegan version I use a little oil * ( see tips for other vegan version)
sunflower oil for frying
slotted spoon or thongs
plate covered with paper towels to drain excess oil
1. Heat 2 inches (5 cm) deep of oil in a deep frying pan. It is typically recommended to heat the oil to a temperature of 375F or 190C, so a if you have a frying thermometer that would really come in handy. If you do not own a thermometer use this handy tip from About.com "If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F. "
2. In a small bowl mix the spices and breadcrumbs until the spices are well distributed. Taste the batter and adjust if you like. Beat the egg in a separate bowl. Pat dry the zucchini, then cut off both ends. Slice the zucchini into 1/4 inch or 1/2 cm round coins. Once all of the zucchini has been sliced dip a couple of the coins in the egg then dredge in the seasoned breadcrumbs. Make sure they are all well coated with the bread crumbs. Fry in hot oil for about 3 minutes when they should turn lightly golden brown. Place the fried coins on the plate with paper towels to drain off excess oil. Repeat until all of the zucchini coins have been fried then allow to cool before serving.
** veggietestkitchen, has also suggested these tips: "You could just melt a vegan butter (or use a flaxseed-water mixture which simulates eggs nicely) and coat the zucchini in that before dipping them in the bread crumbs. "