This is one of those recipes that sounds almost too simple to be worth making, and then you try it and wonder why you haven’t been doing it for years. Crispy on the outside, tender inside, garlicky, fresh with dill — my whole family is obsessed. When zucchini is in season this is basically on permanent rotation in my kitchen.
- 2 medium zucchini, about 1.5 lbs total
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 eggs
- half a teaspoon of salt, or to taste
- black pepper to taste
- oil for frying
- 1 garlic clove
- a small bunch of fresh dill, chopped
Peel the zucchini and cut it into sticks, kind of like thick French fries. Toss them into a bowl, add the flour and cornstarch, and mix until the pieces are coated. Crack in the eggs, add the salt and pepper, and stir everything together until the zucchini is well coated in the egg mixture.
Heat a generous amount of oil in a skillet over medium-high heat. Once it’s hot, add the zucchini in a single layer and cook until golden brown on all sides. Don’t rush this part — let them get a real crust before you flip them. It takes about 8 to 10 minutes total.
Transfer the hot zucchini straight to a bowl. While they’re still steaming, grate the garlic clove directly over them and toss in the fresh dill. Give everything a good toss so the garlic and dill coat every piece. The heat does the rest and takes the raw edge off the garlic just enough.
That’s it. Ten minutes, one pan, and somehow these are more satisfying than half the meat dishes I make. I’ve served them as a side, as a snack, as a light lunch with a fried egg on top. They work every single time.
