1/2 flour (any kind)
1 cup panko bread crumbs
Oil for frying
Place the 2 eggs in a bowl and whisk to combine.
Place the flour in a separate bowl and season. I use salt and pepper. You can also add dried herbs or chicken salt.
Place panko bread crumbs in a third bowl.
Slice the zucchini into 1cm round slices. Coat the zucchini in flour, then in eggs, and then in bread crumbs.
Fry the zucchini on both sides until golden. They can also be baked and air fried.
Best eaten fresh and the panko bread crumbs soften over time. However, the image above are the leftovers I added to a salad the next day.
They are best eaten with aioli.... deeeeelicious or tomato sauce for the kids.
The varieties pictured are Rose de Berne, Beam's Yellow Pear and Blue Beauty (note these ones do turn red but I wanted to sample it green too).