Empty My Fridge
Spanish Calabacín Rebozado | One of the BEST Zucchini Recipes EVER
Ingredients
- Extra virgin olive oil¼ cups
- Zucchini1
- Flour½ cups
- Egg2
- Parsley · chopped2 tbsp
- Garlic3 cloves
- Salt
- Black pepper
Instructions
- Cut the washed and dried zucchini into 1/4 inch (0.635 cm) thin rounds, put them in a colander over a plate, season with sea salt and toss to coat, then set aside.
- Crack the eggs into a bowl, add the chopped parsley, grated garlic, sea salt and black pepper, and whisk until well mixed.
- Heat the olive oil in a large frying pan over medium heat.
- Pat the zucchini slices completely dry on paper towels in a single layer, coat each slice in flour, then dip into the egg mixture.
- Fry the coated slices in a single layer, in batches, for 2 to 3 minutes per side until golden, then drain on paper towels.
- Transfer all the fried zucchini to a serving dish and serve warm or at room temperature.
Summarized from Spain on a Fork's video. Watch it for the details.
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