Crispy Fried Zucchini

Crispy fried zucchini is delicious and very easy to make. Follow this simple recipe to make yummy fried zucchini that’s crispy and crunchy on the outside, and not overcooked on the inside. Use it as a side-item, or as an appetizer with buttermilk ranch dressing for dipping.

Crispy Fried Zucchini Recipe

Crispy Fried Zucchini

Scott James Gaspard

Seasoned and breaded slices of fresh zucchini, pan-fried to crispy perfection.

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Print Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 people

Calories 113 kcal

Equipment

• medium bowl
• shallow dish
• wire whisk
• medium skillet
• baking sheet
• paper towels

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 large zucchini
• ¼ cup all-purpose flour
• 1 large egg
• 1 tbsp corn starch
• ¼ cup bread crumbs – unseasoned
• 1 tbsp parsley – finely chopped
• 1 tbsp garlic powder
• 1 tsp kosher salt
• 4 tbsp olive oil

Instructions

 

• Cut zucchini into ½ inch slices.
  1 large zucchini
  
• Dredge zucchini slices in flour.
  1/4 cup all-purpose flour
  
• Add egg and cornstarch into a mixing bowl.
  1 large egg, 1 tbsp corn starch
  
• Whisk until smooth and fully incorporated.
  
• Add breadcrumbs, parsley, garlic powder, and salt to a shallow dish.
  1/4 cup bread crumbs, 1 tbsp parsley, 1 tbsp garlic powder, 1 tsp kosher salt
  
• Mix the dry ingredients together.
  
• Dip the floured zucchini slices into the egg wash, then roll in the breadcrumb mixture.
  
• Add olive oil to a skillet, and bring it up to medium-low heat.
  4 tbsp olive oil
  
• When oil is shimmering, add breaded zucchini slices but don't crowd the pan. Fry in batches if necessary. Fry for 2-3 minutes per side, or until golden brown.
  
• Remove to a baking sheet lined with paper towels to drain any excess oil.
  

Notes

Tastes great as a side item, or used as an appetizer with buttermilk ranch dressing for dipping.

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Nutrition

Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 652mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

More Information

Don’t Overcook the Zucchini

Zucchini doesn’t take long to cook. Make sure the oil is hot, but not too hot when you fry them. Fry just long enough to brown the breading. The zucchini slices will steam internally, and cook perfectly. If the oil temperature is too low, it will take too long to brown and the zucchini will over-steam. This will result in mushy zucchini which is not nearly as good.

A Little Goes a Long Way

One large zucchini will make about 14 slices, which is enough to serve 4 people with 3-4 slices per plate.

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