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Zucchini Nuggets
Prep time: 20 minutes1 small zucchini
1/4 cup shredded cheddar cheese
1 egg
1 cup Panko bread crumbs
salt
1-2 Tbsp canola or vegetable oil
Finely grate the zucchini. Put the grated zucchini in a colander and press out the excess water. In a small bowl, mix together the zucchini, cheese, egg and a dash of salt. Add about 1/3 cup of the Panko bread crumbs and mix well. Add more breadcrumbs as needed until mixture holds together.
Place 1/4 cup Panko bread crumbs in a shallow bowl. Form heaping tablespoonfuls of the zucchini mixture into balls and slightly flatten. Coat the zucchini disks with bread crumbs. At this point, the disks can be placed on a plate, covered with plastic wrap, and refrigerated until you are ready to fry.
Heat the oil in a large skillet over medium heat. Add the zucchini disks and fry for 2 minutes on each side, and then 1 additional minute on each side or as needed until the nuggets are golden brown and cooked through.
I served these with ketchup and Abby tucked right into them - and she has often balked at eating zucchini. The Panko bread crumbs are light and crisp up really well - you should be able to find them with Japanese foods in your grocery store.
1/4 cup shredded cheddar cheese
1 egg
1 cup Panko bread crumbs
salt
1-2 Tbsp canola or vegetable oil
Finely grate the zucchini. Put the grated zucchini in a colander and press out the excess water. In a small bowl, mix together the zucchini, cheese, egg and a dash of salt. Add about 1/3 cup of the Panko bread crumbs and mix well. Add more breadcrumbs as needed until mixture holds together.
Place 1/4 cup Panko bread crumbs in a shallow bowl. Form heaping tablespoonfuls of the zucchini mixture into balls and slightly flatten. Coat the zucchini disks with bread crumbs. At this point, the disks can be placed on a plate, covered with plastic wrap, and refrigerated until you are ready to fry.
Heat the oil in a large skillet over medium heat. Add the zucchini disks and fry for 2 minutes on each side, and then 1 additional minute on each side or as needed until the nuggets are golden brown and cooked through.
I served these with ketchup and Abby tucked right into them - and she has often balked at eating zucchini. The Panko bread crumbs are light and crisp up really well - you should be able to find them with Japanese foods in your grocery store.
2 comments:
I have made this dish twice, and both times, the family loved it! The first time, I used the very crumbly Panko breadcrumbs, and the second time, I used half crumbly and half of the smoother kind. We preferred the second batch-although both were good. The second time, I formed them into little cakes, and they were delicious with a little bit of a salsa ranch (ketchup for the kids). Thanks again!
We do something similar, only baking thin zucchini wedges instead of frying them. It's about the only way my kids will eat zucchini.
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