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Cornmeal Crusted Zucchini Medallions

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Cornmeal Crusted Zucchini Medallions

Cornmeal Crusted Zucchini Medallions
Rebecca Orchant
Provided by:
total prep
Chef Emma always likes to remind us that vegan food doesn't necessarily have to be healthy. She is a master at frying vegetables, and these fried zucchini medallions satisfy our bar food cravings every time. Recipe by Personal Chef, Emma Gonzalez.


  • 2 medium summer squash (yellow or zucchini), sliced into 1/4" thick rounds
  • 1 cup finely-ground cornmeal
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • extra-virgin olive oil
  • juice of 1 lime
  • cilantro (garnish)


  • In a bowl, mix together dry ingredients.
  • Coat each squash slice on both sides with dry mixture.
  • Heat 1/4" oil in a wide, heavy-bottomed pan. In a single layer, fry squash on both sides, until slightly browned.
  • Arrange squash on a plate, sprinkle with a pinch of salt, squeeze of lime and a few cilantro leaves. Serve immediately.