Ingredients
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- 1 1/2 lbs Fresh Zucchini, sliced lengthwise
- 3-4 cups Cento Panko Bread Crumbs
- 1/2 cup Anna TIPO 00 Flour
- 1/4 tsp Cento Garlic Powder
- 4 tbsp Cornstarch
- 6-8oz Sparkling Water
- 1/4 tsp Cento Oregano
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1 tbsp Romano Cheese, grated
- 2 tsp Cento Parsley
- 1 cup Cento Marinara Pasta Sauce
Directions
Heat oil in a pan to 350°F. Wash zucchini and drain well. Place on a cutting board, remove minimal amount off both ends and discard. Cut into ¼ thick slices lengthwise. Place breadcrumbs into a bowl. In a stainless steel mixing bowl, combine flour, cornstarch, salt, pepper, oregano, garlic and soda water (1 cup at a time), incorporating with a whisk. Do not over mix, the batter should be the consistency of pancake batter. If it needs to be thinned out, add more soda water. Dip each slice into batter and then into breadcrumbs, pressing into crumbs to coat well on both sides. Place onto a small sheet tray or baking tray lined with paper towels, do not overlap. Place in oil and fry for 3-4 minutes, or until golden brown. Place onto a rack to cool. To serve, lightly dust with salt, chopped parsley, more grated cheese, and marinara sauce for dipping.
