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Fried Zucchini

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close up shot of Fried Zucchini on a plate
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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Table of Contents
  1. Fried Zucchini Ingredients
  2. How to Make This Fried Zucchini Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

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.

close up shot of Fried Zucchini on a plate

Fried Zucchini Ingredients

Fried Zucchini raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

ZUCCHINI: You can substitute 1 zucchini for yellow squash in this crispy parmesan fried zucchini recipe.

SEASONING: You can substitute 2 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

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

OUR RECIPE DEVELOPER SAYS

Use paper towels to remove any excess moisture from the zucchini rounds before coating them, so they don’t become soggy.

sliced top and bottom of zucchini on a wooden board

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

milk and eggs whisked in a bowl

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. 

PRO TIP:

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.

zucchini shaked in flour in a ziplock bag

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

flour coated zucchini added to the egg mixture and tossed in a bowl

STEP FIVE: 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.

flour, crumbs, parmesan, Italian seasoning, salt and pepper added to a ziploc bag

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

PRO TIP:

A candy/oil thermometer will help gauge when your oil is ready to fry.

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.

PRO TIP:

You can serve the fried zucchini with your favorite dipping sauce.

cooked Fried Zucchini in a baking dish

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.

Storage

IN THE FRIDGE: Store any leftovers of these zucchini fritters in an airtight container in the refrigerator for up to 2 days. 

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

overhead shot of Fried Zucchini on a plate with sauce

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.

FREQUENTLY ASKED QUESTIONS

What kind of hot oil is best for deep frying?

Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. On the other hand, olive oil is not a good oil to fry in.

Can I freeze leftover deep-fried zucchini?

We don’t recommend trying to freeze leftovers as they will become soggy once thawed.

Can I make this easy fried zucchini in an air fryer?

You can also make these in an air fryer! Heat your air fryer to 390°F. Prepare your zucchini according to the recipe instructions. Place a single layer of zucchini rounds in the air fryer. Cook for 5-8 minutes, flipping once, until crispy. Consult your specific model’s manual to confirm the temperature and cooking times.

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close up shot of Fried Zucchini on a plate

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
Cook Time 10 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • 3 medium zucchini, washed and dried
  • 1 cup whole milk
  • 2 large eggs
  • 3 cups all-purpose flour, divided
  • 2 cups plain panko bread crumbs
  • 1 cup plain bread crumbs
  • cup grated parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons kosher salt
  • 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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