Fried Zucchini

This crispy fried zucchini recipe is breaded in a flavorful parmesan coating and is a delicious way to use this tasty garden veggie.

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Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings5

These golden brown fried zucchini are crispy on the outside and amazingly tender on the inside, making them an irresistible and mouth-watering snack or the perfect summer appetizer. You’ll love the crispy breadcrumb and parmesan coating and the savory flavor of the zucchini.

Fried Zucchini Ingredients

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Coated in a medley of breadcrumbs, including panko and Parmesan, and seasoned with Italian herbs, kosher salt, and fresh cracked black pepper, each bite offers a delightful contrast of textures and savory notes.

This dish transforms zucchini into a delectable treat, perfect as an appetizer or side, delivering a harmonious blend of crunch and flavor in every mouthwatering bite.

You’ll need:

• 3 medium zucchini, washed and dried
• 1 cup of whole milk
• 2 large eggs
• 3 cups of all-purpose flour, divided into 1 cup and 2 cups
• 2 cups of plain panko breadcrumbs
• 1 cup of plain breadcrumbs
• ⅓ cup of grated parmesan cheese
• 2 teaspoons of dried Italian seasoning 
• 2 teaspoons of kosher salt
• 1½ teaspoons of fresh cracked black pepper
• 2 cups of vegetable oil

Substitutions And Additions

ZUCCHINI: You can substitute one zucchini for yellow squash in this crispy parmesan fried zucchini recipe.

SEASONING: You can substitute two teaspoons of a creole or cajun seasoning blend instead of the other spices in your breadcrumb mixture.

SPICY: If you want to add a kick to your zucchini, add a dash of cayenne pepper to your spice mix.

How To Make This Fried Zucchini Recipe

Let’s walk through coating and frying this delicious zucchini to perfection.

STEP ONE: Slice the zucchini tops and bottoms off. Slice into ¼-inch pieces. You can either slice on the bias or straight across. 

STEP TWO: Add the milk and eggs to a large shallow bowl. Whisk until completely incorporated and uniform in color (pale yellow).

STEP THREE: Place one cup of flour into a gallon Ziploc bag. Working in small batches, place the sliced zucchini into the bag.

Shake to coat the slices with flour, then remove with a slotted spoon, making sure to knock off any excess flour. 

STEP FOUR: Add the flour-coated zucchini into the egg mixture, and toss to coat completely.

STEP FIVE: Add the remaining two cups of flour, breadcrumbs, grated parmesan, Italian seasoning, kosher salt, and cracked black pepper to a gallon-size Ziploc bag.

Shake to combine the dry ingredients. Set it aside.

STEP SIX: Add the oil to a 10-inch skillet over high heat and heat to 325°F. 

STEP SEVEN: While the oil is heating, remove the zucchini from the egg mixture using a slotted spoon and add to the Ziploc with the dry coating mixture.

Shake to coat and make sure the pieces are separated, so all sides get coated. 

STEP EIGHT: Once the oil reaches temperature, carefully add a small batch to the preheated oil. Lower the heat if the oil temperature goes above 345-350°F.

Cook for 1 to 1½ minutes, flip, and continue cooking the other side for 1 to 1½ minutes until golden.

Remove from the oil to a baking dish lined with paper towels. Repeat until all the zucchini is cooked. Eat immediately.

How To Serve

This crispy fried zucchini can be served with our homemade ranch dressing or warm marinara sauce.

It makes a delicious side dish or great appetizer, along with our cucumber bites and fried tomatoes for your next summer party.

If you have so much zucchini you don’t know what to do with it all, check out our cheesy zucchini gratin and moist zucchini bread for more ways to enjoy this tasty veggie.

MORE ZUCCHINI RECIPES

Chicken Dinner Ideas

Zucchini Boats

Meatless Dinner Ideas

Zucchini Noodles

Storage

We’ve got a couple of handy tips to storing this fried zucchini to enjoy later.

IN THE FRIDGE: Store any leftovers of these zucchini fritters in an airtight container in the refrigerator for up to two days. 

IN THE FREEZER: We do not recommend freezing this breaded zucchini recipe.

These fried zucchini slices are so addictive that you’ll be sneaking them at every opportunity. This delicious snack is easy to make at home, and it’s a great way to use up those fresh summer zucchini from your garden.

More Recipes You’ll Love

• Fried Chicken
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• Fried Pierogi
• Fried Pickles
• Cajun Shrimp
• Zucchini Mushroom Chicken
• Cheese Sticks
• Air Fryer Zucchini
• Garlic & Butter Sauce
• Pizza Zucchini Boats

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Fried Zucchini

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This crispy fried zucchini recipe is breaded in a flavorful parmesan coating and is a delicious way to use this tasty garden veggie.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

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Ingredients

  

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• 3 medium zucchini, washed and dried
• 1 cup whole milk
• 2 large eggs
• 3 cups all-purpose flour, divided into 1 cup and 2 cups
• 2 cups plain panko bread crumbs
• 1 cup plain bread crumbs
• ⅓ cup grated parmesan cheese
• 2 teaspoons dried Italian seasoning
• 2 teaspoons kosher salt
• 1½ teaspoons fresh cracked black pepper
• 2 cups vegetable oil

Instructions

 

• Slice the zucchini tops and bottoms off. Slice into ¼-inch pieces. You can either slice on the bias or straight across.
• Using a large shallow bowl, add the milk and eggs. Whisk until completely incorporated and uniform in color (pale yellow).
• Place one cup of flour into a gallon Ziploc bag. Working in small batches, place the sliced zucchini into the bag. Shake to coat the slices with flour, then remove with a slotted spoon making sure to knock off any excess flour.
• Add the flour-coated zucchini into the egg mixture, and toss to coat completely.
• Add the remaining 2 cups of flour, breadcrumbs, grated parmesan, Italian seasoning, kosher salt, and cracked black pepper to a gallon-size Ziploc bag. Shake to combine the dry ingredients. Set it aside.
• Add the oil to a 10-inch skillet over high heat and heat to 325°F. A candy/oil thermometer will help with gauging when your oil is ready to fry.
• While the oil is heating, remove the zucchini from the egg mixture using a slotted spoon and add to the Ziploc with the dry coating mixture. Shake to coat and make sure the pieces are separated, so all sides get coated. It is best to do this in batches. You can dust the bottom of a baking dish with the dry coating to help with keeping the coated zucchini dry.
• Once the oil reaches temperature, carefully add a small batch to the oil. Lower the heat if the oil temperature goes above 345-350°F. Cook for 1-1½ minutes, flip and continue cooking the other side for 1 to 1½ minutes until golden. Remove from the oil to a baking dish lined with a paper towel. Repeat until all the zucchini is cooked. Eat immediately.

Notes

• Use paper towels to remove any excess moisture from the zucchini rounds before coating them, so they don’t become soggy.
• When coating the zucchini in the flour mixture, you can flour several pieces at once in small batches. Be sure to add a small dusting in between the layers to help with the moisture.
• A candy/oil thermometer will help gauge when your oil is ready to fry.
• You can serve the fried zucchini with your favorite dipping sauce.

Nutrition

Calories: 639kcal | Carbohydrates: 112g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1579mg | Potassium: 646mg | Fiber: 7g | Sugar: 10g | Vitamin A: 497IU | Vitamin C: 21mg | Calcium: 295mg | Iron: 8mg

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