Crispy Fried Zucchini is the ultimate easy appetizer for summer gatherings. Enjoy this simple, restaurant-style favorite at home in minutes.
From the stir-fried zucchini in Thai Curry Noodles to baked shreds in Zucchini Bread, there are endless ways to enjoy this tasty, healthy veggie! These restaurant-style zucchini rounds make the perfect Appetizer for all your summer parties.
Sabrina’s Fried Zucchini Recipe
Fried Zucchini is a simple and tasty recipe to recreate a favorite restaurant appetizer at home. The great thing about this dish is that it requires only a few ingredients and minimal preparation. You can have a batch of golden crispy zucchini coins in no time. Perfect for a fast snack or party appetizer, this fried veggie really shines with homemade Ranch Dressing on the side.
Recipe Card
Ingredients
- 1 1/2 cups bread crumbs
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon onion powder
- 4 zucchini , cut into 1/4″ thick slices
- 3 large eggs , beaten
- vegetable oil , for frying
Instructions
- Cut zucchini into round slices.
- Mix bread crumbs, parmesan and garlic powder, black pepper and onion powder in a medium sized bowl and dredge each piece through the mixture.
- Dip the zucchini slices into the beaten eggs then coat again in the bread crumb mixture.
- Add 3 inches of canola oil to a dutch oven on medium high heat (350 degrees) and fry for 3-4 minutes or until golden brown in batches.
- Serve with ranch dressing for dipping
Nutrition
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Chef’s Notes
One of the best parts about making fried zucchini at home is that you can keep it lighter than the restaurant version. You get to choose the quality of everything you use, and you can even air fry them if you want something a little healthier without losing that delicious crunch. Plus, when you’re the one making them, you can play around with the seasonings and pair them with all your favorite dipping sauces.
Table of contents
Can this be made ahead of time?
Fried Zucchini is best served fresh and hot, so if you want to make them in advance just prepare the zucchini slices according to the recipe, but do not fry them yet. Once the zucchini slices are coated in the bread crumb mixture, place them on a baking sheet lined with parchment paper. Make sure the slices are not touching each other. Cover the baking sheet with plastic wrap or foil and place it in the refrigerator until you are ready to fry the zucchini slices. You can keep the prepared zucchini slices in the fridge for up to 24 hours. Take the zucchini slices out of the fridge and let them sit at room temperature for 10-15 minutes before frying. This will help them come up to temperature and cook more evenly.
How to Store
- Serve: You don’t want to leave these out at room temperature for more than 2 hours, and you shouldn’t leave it draining on paper towels for more than 30 minutes. Transfer to the oven to keep warm if not served right away.
- Store: To store Fried Zucchini, transfer the slices to an airtight container and refrigerate them for up to 3-4 days. Reheat in the oven at 350 in a single layer on a baking sheet. Bake them for 10-12 minutes or until heated through and crispy.
- Freeze: This recipe can be frozen for up to 2 months. To freeze, place the cooled zucchini slices on a tray and freeze for an hour before storing in a freezer safe bag, removing as much air as possible. When ready to eat, thaw the slices in the refrigerator overnight, then reheat in the oven.
Alternative Cooking Techniques
Oven-baked: For an even healthier option preheat the oven to 350 degrees. Line a baking sheet with foil and brush with 1 teaspoon of vegetable oil. Prepare zucchini as usual and place in a single layer on the oiled baking sheet. Drizzle about 2 teaspoons of oil evenly over zucchini slices. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. If they aren’t as crispy as you like, you can broil the zucchini for a couple more minutes.
Frequent Questions
What typically makes fried zucchini soggy is that the breading has soaked up too much oil, either because they are in the oil too long or weren’t drained of excess oil after frying. To keep your oil at the ideal frying temperature of 350 to 370 degrees, fry in batches so you don’t crowd the pot. Let the slices drain elevated on a wire rack or paper towels to absorb the excess oil.
Salting zucchini before frying is optional, but it can help to remove excess moisture and improve the flavor of the dish. By salting the zucchini slices, you can draw out any excess water, which can prevent them from becoming soggy during frying. Additionally, salt can enhance the natural flavor of the zucchini by balancing out its sweetness and adding a subtle savory note.
It is not necessary to peel zucchini before frying. The skin of the zucchini is edible and can add a nice texture and flavor to the dish. Additionally, leaving the skin on can help the zucchini slices hold their shape and prevent them from becoming too soft during frying. However, if you prefer a smoother texture, you can peel the zucchini before slicing it.
Absolutely! Just bread the zucchini slices according to the recipe. Rest on a baking sheet in a single layer for 5 minutes before air frying. Preheat the air-fryer to 370 degrees. If you want, you can line the basket with foil or a liner. Working in batches, add the zucchini slices to the basket so they are not touching and spray with cooking spray. Fry for 5 minutes, then flip and spray again with cooking oil spray. Cook another 4-5 minutes until desired tenderness and crispiness.
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