Crispy Zucchini

• 2 medium to large zucchinis, cut into 1 cm × 5 cm batons
• 1 1/2 tsp (9 g) kosher salt, divided
• 1 cup (125 g) all-purpose flour
• 1/2 tsp (1 g) paprika
• 1/2 tsp (1 g) black pepper
• 2 large eggs
• 2 cups (100 g) Panko breadcrumbs
• Cooking spray

Instructions

1. 1

   Place the zucchini in a plastic colander and sprinkle it with 3/4 tsp (3.75ml) kosher salt; toss it well. Place the colander over a bowl or a plate and allow it to sit at room temperature for about an hour (this should draw some of the water out, making it possible for the zucchini to crisp up).

2. 2

   In a bowl, combine the flour, paprika, black pepper, and 3/4 tsp (3.75ml) kosher salt. In a separate bowl, whisk the 2 eggs. Place the Panko in your third bowl. Preheat the oven to 375°F (190°C).

3. 3

   Pat the zucchini dry. Working with a few pieces at a time, dredge them in the flour mixture; be sure to shake off the extra flour. Then dredge them in the eggs, followed by the breadcrumbs. Place them in a single layer on a greased baking sheet. Lightly coat the zucchini with cooking spray.

4. 4

   Bake in the preheated oven for 12 minutes, remove from the oven, flip 180 degrees, and very lightly coat the other side with cooking spray. Bake for an additional 10–12 minutes until golden and cooked through.