Zucchini Fries

Baby-sized vegetables are always so much more aesthetically pleasing than their adult counterparts. The taste is usually more appealing as well, as baby veggies are more tender.

I didn't know what to do with these adorable baby zucchini and my sister suggested zucchini fries. I decided to just lob them in half and bread the cut side only and the result was a lovely-looking appetizer that wasn't overly heavy and it let the vegetable really shine through.
Ingredients [serves 4 as an appetizer]:
1 lb. baby zucchini
¼ cup flour
1 egg
½ cup panko breadcrumbs
¼ teaspoon salt
2 tablespoons grated parmesan
½ teaspoon onion powder
+ oil for frying

Start by cutting the zucchini in half, longways. And then set up a breading station. In one container, add flour. In a second container, beat an egg. In the third container, combine breadcrumbs, salt, parmesan, and onion powder.
Dredge just the cut side of the zucchini in the flour, then into the egg, and finally into the breadcrumbs. Really press into the breadcrumbs so they stick.
Heat a skillet over medium heat and add enough oil to coat the bottom of the pan. Gently pan fry the zucchini for a couple of minutes until the breadcrumbs are golden brown and then flip and let the other side cook through a little. It'll only take 2 to 3 minutes per side.
Plate up and serve while they're still hot and the breading is crisp.
The breading is salty and crunchy and such a nice contrasting texture to the tender zucchini. Because it's only breaded on one side, it allows the bright, fresh flavor of the squash to shine through. It's a delicious way to celebrate the fact that summer is almost here!
Here's the recipe page: