Fried Zucchini
Fried Zucchini is a crispy, golden appetizer or side dish made with tender zucchini slices coated in seasoned breadcrumbs and lightly fried to perfection. It’s simple, satisfying, and perfect for dipping in marinara, ranch, or garlic aioli—ideal for summer gatherings or game day snacks
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon milk
- 1 cup Italian-style breadcrumbs or panko for extra crunch
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
- Optional: fresh parsley and lemon wedges for serving
Instructions
- Set up the dredging station: Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
- Coat the zucchini: Dredge each zucchini slice in flour, then dip in the egg mixture, and finally coat in the breadcrumb mixture. Press lightly to ensure even coating.
- Fry the zucchini: Heat ½ inch of oil in a skillet over medium heat. Once hot (about 350°F / 175°C), fry zucchini in batches for 2–3 minutes per side until golden brown. Don’t overcrowd the pan.
- Drain: Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Sprinkle with parsley, serve hot with dipping sauce of choice.
Notes
- For a lighter version, bake at 425°F (220°C) for 20–25 minutes, flipping halfway, or air fry at 400°F (200°C) for 10–12 minutes.
- Great with ranch, marinara, or spicy mayo.
- Slice into sticks for a fry shape or thinner rounds for chips.
- Best enjoyed immediately while crispy.