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–+ servings

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 minutes
Cook Time:5 minutes
Total Time:20 minutes

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.
    all breading ingredients lined up in order.
  • 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.
    breaded slicing in dishes.
  • 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.
    deep fryer before and during frying process.
  • 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.
    overhead view of fried zucchini draining on paper towel.

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.

Nutrition

Calories: 341kcal | Carbohydrates: 41g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 660mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 3mg
Servings: 4 servings
Calories: 341kcal
Author: Katie