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Fried Zucchini
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Chill breaded zucchini in fridge for crispy perfection!
Ingredients:
  • 2 to 3 medium zucchini (8- to 10-ounces each)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 large eggs
  • 1 1/2 cups Panko breadcrumbs
  • 3/4 cup finely grated Parmesan cheese
  • 2 cups olive oil
  • 2 tablespoons chopped parsley, for garnish
  • Flaky sea salt, for garnish
  • Lemon wedges, for garnish
Instructions:
  • Slice the zucchini into 1/2-inch rounds after trimming the ends off.
  • Create your breading station by combining flour, salt, and black pepper in one bowl, whisking eggs in another, and mixing Panko with Parmesan in a third bowl. This setup will streamline the zucchini breading process.
  • Coat zucchini rounds in flour, dip in egg, and dredge in breadcrumbs. Place on a baking sheet and refrigerate for at least 15 minutes to 3 hours for optimal coating adherence.
  • Preheat the oven to 215°F to keep the fried zucchini warm as you fry them in batches. Place a wire rack on a baking sheet to easily transfer the zucchini once fried.
  • Fry the zucchini: In a large skillet, heat oil over medium heat to 350ºF. Fry 6 to 8 rounds at a time for 2 to 3 minutes on each side until deep golden brown. Ensure they are not overcrowded. Adjust heat to maintain oil temperature. Transfer to wire rack and keep warm in oven while frying the rest.
  • Serve the crispy fried zucchini on a platter, garnish with chopped parsley, flaky sea salt, and lemon wedges for squeezing. Enjoy immediately as leftovers may lose their crispiness. Refrigerate tightly covered for a couple of days and reheat in a 400ºF oven for 10 minutes. If you loved the recipe, please leave us a review!