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Crispy Fried Zucchini is simple, scrumptious and totally drool worthy for something that is so quick and easy to make! Fried to crispy golden perfection and just begging to be dipped into whatever you please, these little coins of goodness are your new favorite snack.
Now I love all things zucchini especially when it’s fried. My zucchini patties are a hit in my house and I snack on them all the time, it was about time that I cut out the middle man and just went straight to the source! And these fried zucchinis are the source of a lot of joy, so let’s get into it.
Now that it’s fall I thought I’d share with all my green thumb readers out there who have too many veggies left over after harvest! This recipe is a great way to use up extra zucchini in a delicious but simple way.
There’s so many delicious ways to cook with zucchini, I mean besides the famously moist and delicious Chocolate Zucchini Bread, you can also grill them, roast them, saute them, bake them into lasagna. The world is your oyster when you’ve got a zucchini in hand!
The beauty with this recipe is it’s perfectly simple and utterly crave-able. It combines all that crunchy crispy texture with that tender zucchini bites. Get ready to enjoy this veggie in all it’s simple goodness!
Ingredients
- Zucchini – Sliced to about 1/4-inch rounds with the peel still on.
- Breadcrumbs – I used Panko breadcrumbs because they’re my absolute favorite in recipes like these.
- Seasoning – Salt and pepper either measured or to taste.
- Flour – All purpose is all we need, we want the flour to stick to the moist surface of our zucchini rounds and ensure we develop a nice crispy outer shell.
- Eggs – These will act as the binder for our dredge, be sure to use 3 large eggs to ensure you have enough dredge.
- Oil – We want a light neutral tasting oil to fry up these little crispy coins
How To Make Crispy Fried Zucchini
- Heat the oil: In a large skillet.
- Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
- Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
- Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.
Baking
To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place zucchinis on the prepared baking sheet and bake for about 20 minutes, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown.
Why Does My Zucchini Keep Getting Soggy?
Zucchini holds a lot of water, even thought it may not look like it. You’re going to need to draw out that moisture somehow!
The easiest way to get this done is to lay out a couple paper towels and line them over the towels. Sprinkle some salt over them on both sides and let them sweat for a few minutes.
The salt will draw out the moisture and allow these to crisp up, especially if you’re making them in the oven.
Dips
- Ranch
- Blue cheese dip
- Thousand island
- Fry dip: Mayo, ketchup, Worcestershire, garlic powder, salt and pepper.
- Honey mustard: Dijon mustard, honey, mayo, lemon juice, salt and pepper.
- Chicken sauce: Yellow mustard & Dijon mustard, honey, BBQ sauce, mayo.
Storing Leftovers
This fried zucchini will keep in the fridge for 3 – 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
More Zucchini Recipes To Try:
- Baked Parmesan Zucchini Crisps
- Zucchini and Corn Fritters
- Baked Parmesan Zucchini Sticks
- Potato and Zucchini Fritters
- Zucchini Bread
- Chocolate Zucchini Bread
- Cheesy Zucchini Quiche
- Zucchini and Ricotta Galette
Crispy Fried Zucchini
Video
Equipment
Ingredients
- 2 medium zucchini sliced to about 1/4-inch rounds
- 2 cups breadcrumbs such as Panko
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 cup all-purpose flour
- 3 large eggs beaten
- vegetable oil for frying
Instructions
- Heat the oil: In a large skillet.
- Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
- Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
- Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.
Tips & Notes:
- These will keep in the fridge for 3 – 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
