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 Time15

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American, Southern

Keyword: deep fried zucchini, Football

Servings: servings

Calories: 341kcal

Author: Katie

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.

Nutrition