Jun 16

2012

Crisp Zucchini Medallions

This is your next meal. Or part of it.

This is super fast. This has SIX ingredients. Four of them are already in your kitchen. If they aren’t, we need to talk about essentials, people.

And these are everywhere!

Zucchini is an amazing vegetable. Here, it’s in season from late April to early November. It plays well in dishes of most cuisines, roasts like a dream, sautés easily, and makes a mean one of these.

But this is my all-time favorite way to feature this versatile squash.

This recipe is one from home. It spells summer nights and open windows and father’s day dinner. I grew up eating this as a side dish, but I find it’s best when I have to share with no one. Crisp and just a bit salty on the outside, warm and smooth on the inside, these little guys are completely irresistible. If you’re  actually intending to serve them to other people, I suggest making a few extra slices… it’s fairly normal that half of them disappear before they make it to a serving plate.

Crisp Zucchini Medallions

1-2 zucchinis
1/2 c milk
1 c flour
1/2 tsp salt
1/2 tsp black pepper
oil

Wash and pat dry zucchinis. Slice medallions of zucchini no thinner than 1/4″ thick. Pour milk into a small, wide dish (I use a cereal bowl). In a separate bowl, combine flour, salt, and pepper. Dip each medallion in the milk, then dip into the flour mixture, ensuring that each side is thinly coated. As you work, add more flour & seasoning as needed (your flour will get really gummy).

Once all medallions are coated, drizzle enough oil into a frying pan to thinly coat the bottom and heat until oil glistens. Add zucchini to the pan forming a single layer. Fry for 4-5 minutes or until bottoms of medallions are golden brown. Gently flip each medallion with a fork and cook until both sides are golden brown. Remove from pan to a plate lined with napkins or paper towels. Continue until all zucchini is cooked, replenishing the oil in the frying pan as needed.

Serve immediately. That is, if there are any left to serve after you leave the kitchen. 

19 Comments

  1. Tam says:

    Our fridge is bulging with CSA zucchini that the children will only eat baked into zucchini bread. I plan to try these very soon.

  2. Suzy says:

    Yum! These are totally delicious!

  3. Tara Noland says:

    These look great and I am going to add them to my Mouth Watering Mondays post tomorrow. Come on by to see it at http://www.noshingwiththenolands.com Cheers, Tara

    1. Kristi @ 30 Pounds of Apples says:

      Excellent! Thank you very much!

  4. laur says:

    Swap Italian bread crumbs with the flower and it’s 10000000% better!!! trust me this is a summer staple!

    1. Kristi @ 30 Pounds of Apples says:

      Ooooh that’s a good idea!

  5. jasmine says:

    haha i thought that these were weed cookies! :P

    1. Kristi @ 30 Pounds of Apples says:

      Nope!

  6. These look fingerlicking and they are simple to make. Yummy!

  7. Sounds super easy and delicious. Can’t wait to try it out!

  8. Bob says:

    Yeah here in the South we call that fried squash. works great with yellow summer squash, and okra! good stuff

  9. Steffi says:

    Thanks for the recipe! We had them for lunch today and ate WAY too much… Delicious and crunchy!

  10. maggie says:

    to cut down on fat, bake them in the oven on 350 degrees for 15 minutes. They will be much healthier this way.

  11. Lynn says:

    I use to add a little cornmeal, garlic powder, and sugar. Now that I’ve hone gluten free I’ve substituted fine ground cornmeal… like mesa…. and it is “flour like” in texture!!! Make this weekly during the summer!!

  12. Carley says:

    Our garden has like a thousand zucchinis in it, so I was going to try this (they look delicious). Any suggestions for what else to serve with them?

    1. Kristi @ 30 Pounds of Apples says:

      Frequently, I’ll eat them all by themselves. But they also work really well as a side to pretty much anything! Chicken, pork, burgers… serve ‘em up!

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