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Crispy Zucchini Bites

Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 large zucchini
  • 1/2 cup all-purpose flour 64 grams
  • 1/2 tsp baking powder 2 grams
  • 1 tsp garlic powder 3.28 grams
  • 1/2 tsp onion powder 1.16 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.20 grams
  • 1/2 cup cold water 118 ml
  • 1 cup breadcrumbs 125 grams
  • 1/2 cup sunflower oil 120 ml
  • handful finely shredded Manchego cheese
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Instructions

  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper

  2. Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps

  3. Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together

  4. Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil

  5. While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated

  6. After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels

  7. While the zucchini bites are still hot, finely shred in some Manchego cheese over them

  8. Continue to cook your zucchini in the same method until done

  9. Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!