Name: Crispy Deep Fried Zucchini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 medium zucchinis ((sliced into 1/4-inch thick rounds)); 1 cup all-purpose flour; 2 large eggs ((lightly beaten)); 1 cup panko bread crumbs; 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))

Transform simple zucchini into crispy, delicious, crispy bites with this easy recipe. The deep-fried zucchini rounds are coated with a parmesan-panko crust, making them perfect for any get-together.

And the best part? This recipe provides flavorful, golden, crunchy bites in under 20 minutes. Don’t forget to serve with marinara sauce, ranch dressing, or your favorite dip for a tasty appetizer!

Crispy Deep Fried Zucchini

Transform humble zucchini into a crowd-pleasing dish with this recipe! Coated with a parmesan-panko crust and fried to golden perfection, these zucchini rounds are a must-try.

Prep Time 15

Cook Time 5

Total Time 20

Serving Size servings

Equipment

Deep fryer or large pot

Ingredients

2 medium zucchinis (sliced into 1/4-inch thick rounds)
1 cup all-purpose flour
2 large eggs (lightly beaten)
1 cup panko bread crumbs
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)

Instructions

Preheat. Preheat your deep fryer to 375°F (190°C).
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.
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.
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 plate lined with paper towels to drain.
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.

Notes

Before coating the zucchini slices, use paper towels to dry them and remove any extra moisture. This will help the breading stick better and stay crispy.

When breading the zucchini slices, press the breadcrumbs into the zucchini to create a thicker, crunchier crust.

Frying a few pieces at a time ensures that the zucchini rounds cook evenly and become perfectly crispy. Avoid overcrowding, which can lower the oil temperature and result in soggy, greasy zucchini.

Sprinkle some extra salt on the zucchini immediately after frying. The hot oil will help the salt stick, enhancing the flavor.

For a lighter option, you can bake the breaded zucchini slices. Preheat your oven to 425°F (220°C), place the zucchini on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through. They might not be as crispy as the fried version, but they’ll still taste great!

Try using different seasonings in the panko mixture. A pinch of cayenne pepper or smoked paprika can add an extra kick of flavor.

More Tips:

When cutting your zucchini, aim for slices that are about 1/4 inch thick. Slicing them too thin can make them overly crispy, while slicing them too thick might result in uneven cooking.

Use a kitchen thermometer to maintain the oil temperature at 375°F. If the temperature drops too much, the zucchini will absorb more oil and become greasy.

If the oil is too hot, the zucchini will brown too quickly and might not cook through. If it’s too cool, the zucchini can become greasy. Aim for a steady 375°F (190°C) for the best results.

After frying, place the zucchini on a cooling rack set over a baking sheet rather than directly on paper towels to prevent them from becoming soggy from excess oil.

You can prepare the zucchini slices ahead of time by slicing and breading them. Simply store them in a single layer on a baking sheet in the fridge until you’re ready to fry.

container of round slices of fried zucchini. with. ranch on side.

Serving Suggestions

This deep-fried zucchini pairs well with grilled chicken, spaghetti with marinara sauce, rigatoni al forno, Caesar salad, garlic bread, roasted red pepper dip, or your favorite burger.

Key Ingredients and Tools

For this recipe, here are some of the right tools and ingredients:

Panko bread crumbs: These provide the zucchini with its crispy texture and can be found in the baking aisle or the international foods section of most grocery stores.
Parmesan cheese: Freshly grated Parmesan adds a rich flavor to the breading. While pre-grated cheese can work, grating it yourself yields the best taste.
Deep fryer or large pot: It’s crucial to maintain the right oil temperature for crispy zucchini. If you don’t have a deep fryer, a heavy-bottomed large pot will work just as well.
Vegetable oil or peanut oil: These oils have high smoke points, making them ideal for frying. If you’re out of vegetable oil, canola oil is a good substitute.
Cooling rack: Placing the fried zucchini on a cooling rack helps keep them crispy by allowing excess oil to drain away.

Having these tools and ingredients on hand will help make sure that your zucchini turns out perfectly.

Here are some simple ingredient alternatives to think about for this recipe:

Panko bread crumbs: Use regular bread crumbs or crushed cornflakes instead.
Parmesan cheese: Try Pecorino Romano or Grana Padano as a substitute.
Vegetable oil: If you’re out of vegetable oil, canola oil or sunflower oil can be used instead.
Garlic powder: Fresh minced garlic or garlic salt (use less extra salt) can replace garlic powder.

These substitutions might alter the end result a bit, but you can try them out and see what you like best.

Storage Instructions

After the zucchini rounds have cooled, store them in a sealed container in the fridge where they will stay fresh for up to 3 days. For the best taste, enjoy them soon after making them, as reheating them in the microwave can make them soggy.

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. Avoid using the microwave for reheating.

If you want to freeze the breaded zucchini rounds, follow the recipe until they are 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 can be stored in the freezer for up to 3 months.

When you want to cook them, no need to thaw them! Simply preheat your fryer and cook them according to the recipe, adding a few extra minutes to ensure they’re heated through.

Now that’s a wrap! Crispy deep-fried zucchini is such a simple and tasty dish that’s great for any occasion. With just a few basic ingredients and tools, you can whip up this crowd-pleaser at home effortlessly.

Don’t forget to maintain the right oil temperature for the best results, and feel free to get creative with various seasonings and dipping sauces.

Crunchy and Delicious: How to Make Crispy Deep Fried Zucchini