Steps

1. In a cooking bag, combine 1 tbsp Mayonnaise, 1.5 tbsp Water, and 2 tbsp All-Purpose Flour. Mix well by kneading until no lumps remain.
   🕒 00:37
2. Slice the 1 Zucchini (200g) into approximately 5mm thick rounds.
   🕒 00:54
3. Add the sliced zucchini to the cooking bag from step 1. Knead to coat the zucchini evenly with the mixture.
   🕒 01:02
4. In a separate cooking bag, add 4 tbsp Breadcrumbs, 2 tbsp Grated Cheese, a pinch of Salt, and a pinch of Pepper. Close the bag and shake to mix.
   🕒 01:13
5. Add the zucchini from step 3 into the bag from step 4, 4-5 pieces at a time. Shake to coat the surfaces thoroughly with breadcrumbs and cheese. (Key Tip!) Adding all the zucchini at once will make the coating sticky. It's best to coat them in small batches carefully.
   🕒 01:28
6. Heat Vegetable Oil (as needed) in a frying pan over medium heat.
   🕒 01:58
7. Once the pan is hot, arrange the breadcrumb-coated zucchini in a single layer.
   🕒 02:06
8. Once the bottom is golden brown, flip the zucchini and cook the other side until golden brown.
   🕒 02:22
9. Once both sides are golden brown, it's done. Transfer to a plate.
   🕒 02:46
10. Serve with extra Salt or Mayonnaise if desired. (Key Tip!) The oil from the mayonnaise soaks into the breadcrumbs, making them crispy even with less oil. Using a plastic bag also means you can cook without getting your hands dirty.
    🕒 04:31