It never occurred to me to add bread crumbs to the zucchini. I must try that.
I read an article before I cooked them. It said, the sticks or fries are harder to maintain an even thickness. Makes sense to me. I went with the medallions, discarding at least one end piece.I always fry them in a bit of corn oil…but, I am going to try them in the air fryer sprayed with oil first.
They're so good fried…I’ve also had them in restaurants cut into zucchini sticks,..more breading.
Yes. I scrubbed them well and left them on. When roasting I often do stripe them but for frying I sorta thought I needed the skins.I agree fried is the best. I forgot to mention that i leave the skins on…did you?