• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • 1 quart canola or grape seed oil
  • 1 lb. (450 g) zucchini ends trimmed
  • ¼ cup all-purpose flour
  • Salt, to taste
  • Pepper, to taste
  • 1 egg
  • ½ cup plain bread crumbs

  1. Heat oil in a medium pot to about 150°C. While oil is heating, trim zucchini to fit through Braun MultiQuick 7 hand blender with the food processor attachment feed tube. Using the French fry tool, process the zucchini.  Pour the zucchini sticks into a medium bowl. Pat dry with a paper towel.
  2. Toss zucchini with flour, salt and pepper. Discard excess flour in the bottom of the bowl.
  3. Add the egg to the Braun MultiQuick 7 Hand Blender beaker attachment.  Beat egg on medium speed, using the Braun MultiQuick 7 whisk attachment. Then pour over zucchini to coat all of the pieces. Quickly add the bread crumbs and toss to coat all of the pieces.
  4. Fry zucchini in small batches about 1 minute on each side. Once crispy, remove from oil with a slotted spoon and drain on a plate with paper towels. Repeat with the rest of the zucchini. Serve immediately.

Chef’s tip:  If you prefer not to deep fry, preheat oven to 200°C. Spray pan generously with olive oil spray. Spread coated zucchini in a single layer in the pan. Bake for 25-30 minutes, turning halfway through cooking and spraying the top layer.  Remove from oven and serve immediately.

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