Crispy Fried Zucchini Recipe
These Crispy Fried Zucchini slices are golden-brown perfection with a crunchy exterior and tender inside. A simple yet delicious way to enjoy zucchini as an appetizer, side dish, or snack. The special breading technique ensures they stay crispy and flavorful.
Ingredients
- 3 medium zucchini about 1.5 pounds
- 1 teaspoon salt for drawing out moisture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- Vegetable oil for frying about 2 cups
Instructions
- Slice zucchini into ¼-inch thick rounds. Place in a colander, sprinkle with 1 teaspoon salt, and toss to coat. Let sit for 15-20 minutes to draw out moisture.
- Rinse zucchini briefly with cold water to remove excess salt. Pat thoroughly dry with paper towels.
- Set up three shallow bowls for breading: In the first, combine flour, garlic powder, ¼ teaspoon salt, paprika, and black pepper. In the second, whisk together eggs and milk. In the third, mix panko breadcrumbs, Parmesan, and Italian seasoning.
- Working with a few pieces at a time, dredge zucchini in the flour mixture, then dip in egg mixture, and finally coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Heat ½ inch of oil in a large skillet over medium-high heat to 350-375°F.
- Working in small batches, fry zucchini for 2-3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy.
Notes
- For extra crispiness, make sure your zucchini slices are thoroughly dried before breading.
- Maintain oil temperature between 350-375°F for best results. Too hot and they'll burn; too cool and they'll absorb too much oil.
- Don't overcrowd the pan - work in small batches for the crispiest results.
- These are best enjoyed immediately after cooking but can be reheated in a 375°F oven for 5-7 minutes to restore crispiness.