The trick to ensuring these crispy fried zucchini stays breaded is in the fridge!
These gorgeous golden fried zucchini are soft and creamy on the inside and crispy on the outside with a subtle hint of parmesan. It will be hard to eat just one!
They’re irresistibly hot right out of the pan – just let them cool a bit to avoid burning your mouth! Serve them as an appetizer or snack, with some flaky sea salt and a squeeze of lemon. A glass of sparkling wine would be nice too. They can be transported to a terrazzo in Italy!
While you can use any size zucchini, about 8 to 10 ounces each is best. Large zucchini have large seeds inside and tend to be bitter. Medium zucchini look pretty sliced and make the perfect 2-3 bite snacks. You will get 12 to 15 1/2 inch rounds of each.
I call for 2 medium zucchini in this recipe, giving you 24 to 30 rounds of zucchini. If you want to make more, of course you can! Simply cut more rounds and increase the amount of flour, eggs, and breadcrumbs as needed.
All my zucchini roasting tips and tricks
- Refrigerate the breaded zucchini: It holds the breading in place, meaning it won’t fall off in the fryer and will be crispier. Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—just enough time to help the bread stick.
- Use a neutral oil for frying: Vegetable, canola or grapeseed oil are great for frying, but my absolute favorite is olive oil – it always comes in handy and I like the taste.
- Adjust the heat while frying: Start the frying oil at 350ºF. As soon as you add the zucchini, the oil temperature will drop. Use an instant-read thermometer or deep fryer thermometer to keep track of the temperature, and turn the heat up or down to keep it at around 350°F.
- Use a heavy-bottomed pan, preferably cast iron: Cast iron holds heat admirably, meaning the oil temperature stays consistent. I find that a 10-inch skillet is the perfect size — big enough to fry a few zucchini chunks at a time without having to use too much oil.
- Fry in small batches: Don’t overfill the zucchini with the oil – they will cook more evenly. Seven to eight rounds in a 10-inch pan take about 3 minutes per side.
- Keep the fried zucchini warm: To keep the zucchini warm and crispy, place them in a warm (215°F) oven while you roast the remaining batches. Place them on a wire rack placed over a baking sheet.
CONTINUE READING:
I drink mine with a pinch of salt, a squeeze of lemon and a cold glass of cava or prosecco. Marinara, mustard, a creamy Parmesan dressing, or even ketchup are great for dipping.
Plan ahead, but up to a point
In order for the breading to stick to the zucchini, you need to let it rest in the fridge for at least 15 minutes, but you can extend this up to 3 hours.
Once fried, I can’t lie, they’re best hot right out of the pan – don’t burn your mouth! However, they are still tasty after 2 to 3 hours. After that, they’re not quite as crispy. Heat them in a 400ºF oven for about 10 minutes.
Do you have an abundance of zucchini?
- zucchini pancakes
- Lightly sautéed zucchini
- Zucchini Spinach Gratin
- Sauteed zucchini with Gruyere
- Zucchini Noodle Casserole
Fried zucchini
ingredients
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2 to 3 Middle zucchini (8 to 10 ounces each)
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1 Cup all purpose flour
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1 teaspoon Salt
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1/8 teaspoon black pepper
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3 Big Eggs
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1 1/2 cups pAnko breadcrumbs
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3/4 Cup fine grated parmesan cheese
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2 cups olive oil
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2 tablespoon chopped parsleyfor garnish
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Flaky sea-saltfor garnish
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lemon wedges, for garnish
method
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Cut zucchini into rings:
Place the zucchini on a cutting board and cut off the ends with a sharp knife. Cut the zucchini into 1/2-inch rounds.
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Prepare the breading station:
In a shallow bowl or cake pan, whisk together the flour, salt, and black pepper. In a separate shallow bowl or cake pan, whisk the eggs until the yolks and whites are combined. In a third shallow bowl or cake pan, stir together the panko and parmesan. This will be your assembly line for breading the zucchini.
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Bread the zucchini and chill:
Work 4 to 5 rounds at a time, using your hands or a fork to coat them in flour and shaking off the excess. Then dip them in the egg and drain excess water. Finally, toss evenly in the breadcrumbs. Transfer the breaded zucchini to a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will really make the breadcrumbs stick to the zucchini.
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Preheat oven to 215°F.
You can keep the fried zucchini warm in the oven while you fry them in batches. Place a wire rack on a baking sheet. They put the fried zucchini on top.
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Fry the zucchini:
In a large (10-inch) heavy-bottomed skillet over medium-high heat, heat the oil to 350ºF – use a deep fryer or instant-read thermometer. The oil should rise 1/2 inch up the side of the pan.
Fry 6 to 8 rounds at a time, being careful not to overstuff the pan, for 2 to 3 minutes on each side. They will turn a deep golden brown. The exact cooking time depends on the temperature of the oil. Adjust the heat as needed to keep the oil at an even temperature.
Place the roasted zucchini on the prepared rack and keep warm in the oven while you roast the remaining ones.
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Surcharge:
Place the fried zucchini on a serving platter. Sprinkle with chopped parsley and flaky sea salt and serve with lemon wedges for squeezing.
Leftovers don’t stay crispy. You can keep them tightly covered in the fridge for a few days. Heat them in a 400ºF oven for about 10 minutes.
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| nutritional information (per serving) | |
|---|---|
| 551 | calories |
| 28g | Fat |
| 64g | carbohydrates |
| 18g | protein |
