Parmesan Panko Deep Fried Zucchini

Sometimes a vegetable is not my favorite. Sometimes that is the easiest vegetable to grow. In such a situation, we don’t fight fate. We grow that little vegetable and just deep fry it until it’s delicious. When everyone sees me set up my little frying assembly line in the kitchen, they’re happy. Even if it’s just for a humble green squash.

I make fried zucchini a lot during summer when my garden is overflowing, and I can tell you the difference between crispy perfection and soggy disappointment comes down to three things: oil temperature, proper breading, and never overcrowding your fryer. Never!

Ingredients and Tools You’ll Need

If you don’t have a deep fryer, a heavy-bottomed large pot will work just as well. But it’s definitely harder to manage and harder to clean.

This recipe makes enough for 4-6 people as an appetizer. If you’d like to double or triple it, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Deep fryer or large pot

Ingredients

• 2 medium zucchini (sliced into ¼-inch thick rounds)
• 1 cup all-purpose flour
• 2 large eggs 
• 1 cup panko bread crumbs (you can also use regular bread crumbs or crushed cornflakes, but I really prefer Panko)
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1¼ teaspoon ground black pepper
• vegetable oil or peanut oil (for frying)
• dipping sauce (marinara, ranch dressing, or your favorite dipping sauce for serving)

How to Make Deep-Fried Zucchini

Use a kitchen thermometer to maintain the oil temperature at 375°F. If you have a deep fryer, it will do this for you!

Step One: Preheat

Preheat your deep fryer to 375°F (190°C).

Step Two: Prepare The Breading Station

Mix the flour with salt and pepper in a shallow dish. Then, whisk the eggs in another shallow dish. In a third dish, combine the panko bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Look at that cute little assembly line!

Step Three: Bread The Zucchini Slices

In small batches, cover every zucchini slice with the flour mixture, shaking off any excess. Then, dip it in the beaten eggs, letting any extra drip off. Finally, cover the zucchini slice with the panko mixture, pressing gently to make sure the breading is even.

Step Four: Fry The Zucchini Slices

Carefully lower the breaded zucchini slices into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the zucchini from the oil and transfer to a cooling rack set over a baking sheet.

Step Five: Serve

While still warm, sprinkle the fried zucchini with additional salt, if desired. Serve immediately with marinara sauce, ranch dressing, or your favorite dipping sauce.

Storage Instructions

These taste best when eaten right away. But if you have leftovers (lucky you), store them in a sealed container in the fridge for up to 3 days.

To Reheat: Preheat your oven or air fryer to 350°F (175°C). Place the zucchini rounds on a baking sheet and heat for 10-15 minutes until they’re hot and crispy again. Skip the microwave – it’ll make them soggy and sad.

To Freeze: Want to prep ahead? Follow the recipe until they’re breaded but not yet fried. Arrange them on a baking sheet and flash-freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.

Cooking from Frozen: No need to thaw! Just preheat your fryer and cook according to the recipe, adding a few extra minutes to make sure they’re heated through. Easy! 

FAQs

Serving Ideas

There are a couple ways we can take this: Italian appetizer or American deep-fried football snack. Your choice!

• I love this as a first course followed by stuffed shells, a nice green salad, and some Italian sourdough rolls.
• But I am also a fan of serving these on the kitchen island next to smoked wings, deviled eggs, and spinach dip.

People will like you either way.

Printable Recipe