Salt and Pepper Zucchini

I don't understand what you do with the small bowl dry mix..help me.

Sooo good. Added 1/2 spice mixture to flour (used flour before eggs and panko) tossed cooked zucchini in the other half. Definite do again.

It took 3 minutes for me to determine I'd have to make a U turn. Pressing panko into wet zucchini planks was coming off, sticking to my hands, sticking to the utensils, no matter how careful I was. I did get a dozen that came out similar to the photo here, but they cooled while I was frying the next batch into limp minnows, so I quickly tossed the whole thing in a bowl, pressed it down into an iron frying pan and made a fritter pie which was a little salty, but under the broiler browned.

Delicious but dry. Added a peanut sauce to the rice and zucchini and much better!

A little too salty

We use Penzeys seasonings, and the amount of garlic that this recipe calls for is way too much when working with good spices. I had better luck using regular breadcrumbs than panko. Ultimately, I didn't care for the end result of the recipe and I won't be making this dish again.

I tried making this, taste was great but the panko would not adhere to the pieces after soaking in egg wash. I'd try it again if anyone has some advice how to address that

Agree with other reviewers, way too salty when you toss the zucchini in the seasoning. Much better to just sprinkle it on at the end. Also will definitely bake them next time to cut down in oil We loved the flavor and the onions and jalapeños on the top.

We really enjoyed this and used GF panko breadcrumbs as well as a light coat of potato starch before dipping in the egg wash. I made my zucchini a little thicker than suggested and the texture of the zucchini after fried was perfect! The sautéed jalapeño and onion was a great addition and now I know that my jalapeños from the garden are Spicy! Maybe it’s there, but I read the recipe three times and couldn’t understand what to do with the other half of the spice mix, maybe just store it?

I made this for dinner tonight. Cooked the zucchini in the air fryer as suggested. It came out crispy. My problem was the salt/pepper dredge was way too salty and I reduced the salt. I liked the jalapeño onion topping. Will definitely make again but I will have to drastically modify the coating.

Not a winner for us. First, I am gluten-free so that definitely changes things. Do not attempt gluten-free panko -- it's a mess. Go straight to rice crumbs as they stick and crisp up nicely. Still, wish we'd tried dredging in potato starch first. Also recommend lightly sprinkling each seasoning separately versus tossing it. When tossed, the seasoning is overpowering and a total salt bomb - borderline inedible. Use less salt overall. Finally, be generous with the onion & Jalapeño.

Does anyone know if this can be done in an air fryer?

Szechuan pepper is what gives salt-and-pepper shrimp/squid etc its distinctive flavour. I subbed out half the black pepper for ground Szechuan pepper in the seasonings. Use potato starch or cornflour first, then egg, then panko, and chill before cooking to firm up the coating. We deep-fried these which helps keep them intact, as does sprinkling the seasoning all over with a shaker rather than trying to toss the crumbed zucchini. A nice appetiser with a dab of Kewpie mayo on the side.