This fried zucchini is my last recipe for the TABASCO 10-Ingredient Challenge. What a week! So much fun.
If you have been following along, then you know all week I’ve participated in a challenge that limits me to the ten ingredients below.
That being the case, I had to make my own bread crumbs for the fried zucchini coating out of the stale ciabatta bread pulverized by a few blitzings of the food processor. From there, the next step was giving it a quick dip in an egg coat spiced up with some TABASCO Green Pepper Sauce and then dredged through the breadcrumbs and fennel fronds mixture. Lastly, give it a quick bath in some hot oil and—done!
This conversation is sponsored by TABASCO. The opinions and text are all mine.