Crispy Fried Zucchini

Crispy Fried Zucchini is simple, scrumptious, and totally drool-worthy for something that is so quick and easy to make. Fried to golden perfection and begging to be dipped, these coins are a fantastic way to use up an abundant zucchini harvest. While it is a simple recipe, it offers a sophisticated balance of crunchy texture and tender, juicy bites.

Pro-Tips for Success

The beauty of this recipe lies in its simplicity, but a few techniques ensure the best results every time. Zucchini naturally holds a lot of water, which can sometimes lead to a soggy crust. The easiest way to manage this is to lay out paper towels, place the zucchini slices on them, and sprinkle both sides with salt; allowing them to “sweat” for a few minutes draws out the moisture and helps them crisp up beautifully. When breading, using Panko breadcrumbs is highly recommended because they provide a superior, airy crunch compared to regular crumbs. For those who prefer to bake rather than fry, preheat your oven to 400°F and bake the slices on parchment paper for about 20 minutes, flipping halfway through for an additional 10 to 15 minutes until golden brown.

Also Read : Cranberry Sauce

Crispy Fried Zucchini

Recipe by RecipesVilla

Servings

1

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

270

kcal

Ingredients

• Zucchini: 2 medium, sliced into 1/4-inch rounds (peel left on)

• Breadcrumbs: 2 cups (Panko recommended)

• Seasoning: ½ teaspoon salt, ½ teaspoon pepper (or to taste)

• Binder/Dredge: 1 cup all-purpose flour, 3 large eggs (beaten)

• Cooking: Vegetable oil for frying

Directions

• Heat: In a large skillet, heat the oil to 350°F (175°C).
• Organize: Mix breadcrumbs with salt and pepper in a shallow plate; place flour in another shallow plate, and beat eggs in a third.
• Dredge: Pass each zucchini round through the flour, dip into the eggs, and finally press into the breadcrumb mixture to coat.
• Fry: Fry the rounds until golden brown on both sides, repeating until all slices are cooked.

Notes

• Fridge: Store in an airtight container for 3–4 days.
• Freezing: Freeze individually on a baking sheet before transferring to a freezer bag; they keep for up to 3 months and can be reheated in the oven.