Extra Crispy Fried Zucchini
These extra crispy fried zucchini rounds are golden on the outside, tender in the middle, and made for dipping. A perfect summer snack, appetizer, or side dish for all ages.
Equipment
- skillet
- mixing bowls
- Tongs or slotted spoon
- Paper towels or wire rack
- meat thermometer (optional)
Ingredients
- 2 medium zucchini, sliced to about 1/4-inch rounds
- 2 cups Panko breadcrumbs (or regular)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Vegetable oil for frying
Instructions
- Pat zucchini slices dry and set aside.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Heat about 1/2 inch of oil in a skillet over medium-high heat (aim for 350°F).
- Dredge each zucchini slice in flour, then egg, then breadcrumbs, pressing the coating on gently.
- Place 5–6 slices at a time into hot oil. Fry 2 minutes per side, or until golden brown.
- Transfer fried zucchini to a wire rack or paper towel-lined plate. Repeat until all are cooked.
- Serve immediately with marinara, garlic aioli, or ranch for dipping.
Notes
Let breaded slices rest for 2–3 minutes before frying for better adhesion.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, use oven or air fryer for best crispness.
Freeze individually before storing in bags for longer storage (up to 3 months).
Nutrition
Calories: 270kcalCarbohydrates: 44gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 1.5gCholesterol: 105mgSodium: 503mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 9mgCalcium: 60mgIron: 2.1mg