Diary of a Dying Nation (@DiaryofaDyingNation)

Fried Zucchini Bruschetta 1-2 medium zucchini, cut into 1/4-inch slices on the bias 1/4 cup grapeseed oil 1 cup ap flour 2 eggs 1 cup panko breadcrumbs 1 tablespoon fresh oregano, minced 2 tablespoons grated parmesan Salt & pepper to taste For the topping: 2 Roma tomatoes, brunoised 1/2 head fennel, brunoised 2 shallots, brunoised 1/2 cup feta, crumbled 1 teaspoon fresh oregano, minced 1/4 cup arugula, chiffonade Lemon juice, to taste Olive oil to coat Salt & pepper 1. Preheat the oven to 250°. 2. Slice the zucchini and season with salt and pepper. 3. In a shallow dish measure out the flour. 4. In a separate shallow dish, beat the eggs until well blended. 5. In another shallow dish mix the panko, parmesan and oregano. 6. Working in batches, dip the zucchini into the flour, then the eggs, and then right into the panko mixture, ensuring each piece is well coated. 7. Fry zucchini “chips” in batches until they are golden brown and crisp. Avoid overcrowding the pan. Transfer to a rack set over a sheet tray, and sprinkle with a touch of salt. 8. Keep warm in the oven while frying the remaining zucchini. 9. Combine all of the topping ingredients in a bowl and season to taste with lemon, salt, pepper and olive oil. 10. Top each of the fried zucchini chips with the bruschetta topping and serve. #Side #Fried Zucchini Bruschetta https://wgntv.com/midday-news/lunchbreak-fried-zucchini-bruschetta/