Breaded zucchini

I made breaded zucchini for Sierra's family birthday party on Sunday.  She just turned 14.  It was so good I don't know why I don't make it this way more often. Maybe because I have so many good recipes for zucchini...

Here's what I did 

 Breaded Zucchini

Seasoned bread crumbs about 1 cup

Flour maybe 1/4 to 1/2 cup

Italian seasoning 

Garlic salt

Parmesan cheese maybe 1-2 T

Egg 1-2 depending on how much you are preparing.

Milk or buttermilk 1/2 to 1 cup. Buttermilk makes these especially delicious. 

Olive oil 

Zucchini cut into spears lengthwise (this is a good way to prepare the ones who kind of get away from you if you know what I mean. They hide in your plant or you don't pick them soon enough. ; ) )

Mix dry ingredients well in gallon ziplock bags. Mix egg and milk well in large bowl then put your zucchini spears in the bowl.  

Heat olive oil. When it is hot remove some zucchini spears from bowl making sure they are plenty wet. Place them in the ziplock bag and shake until coated. Place in the hot oil and turn carefully with tongs frying until crisp in the outside and a little soft on the inside.  Place on wire rack on top of cookie sheet. Can place in oven at low temperature to keep warm.  Continue until they are all cooked. 

Delicious as is our try them dipped in Ranch.