These crispy fried zucchini are perfectly seasoned, crunchy, and delicious. They’re the perfect irresistible snack or appetizer, especially when served with a tasty dipping sauce!
Pan Fried Zucchini
This fried zucchini recipe is one way I love using up my summer squash. Thick zucchini slices are dredged in a seasoned breadcrumb and Parmesan coating fried until golden brown and crispy on the outside and tender and juicy on the inside.
This recipe for fried zucchini joins the ranks of our other favorites like zucchini fritters and grilled zucchini especially when served with a tasty dipping sauce!
Why This Recipe Works
- Versatile. Serve these as a game day snack, a party appetizer, or a side dish. They pair well dipped into favorites like marinara sauce or ranch dressing!
- Quick and easy. Set up your dredging station, have everything ready to go and these come together easily. You may want a double batch, they are addicting!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Medium zucchini: Keep the skin on, slice the zucchini into 1/4-inch thick rounds.
- For dredging: You’ll need large eggs, all-purpose flour, Panko breadcrumbs, and Parmesan cheese.
- Seasoning: Italian seasoning, garlic powder, salt, and pepper.
- Vegetable oil: Great for frying as it has a high smoke point and neutral flavor. Olive oil works too.
Seasoning and Variations
If you prefer to cut them into zucchini spears instead of round coins you can. You can also use homemade breadcrumbs if you’ve got some handy.
I love Panko bread crumbs just because they’re lighter and deliver more of a crispy texture, however, regular breadcrumbs work just as well. If using seasoned Italian breadcrumbs, you can omit the added Italian seasoning.
Speaking of Italian seasoning, if you don’t have any, but you’ve got a couple of the herbs that are it, like oregano and basil, use them.
Feel free to omit the Parmesan cheese for a dairy-free version or spice them up with some red pepper flakes.
How to Make Fried Zucchini
- Coat with flour. Dredge the zucchini rounds in flour, to absorb any excess moisture. This also gives the eggs something to stick to.
- Dredge with egg and flour. Shake off the excess flour and immediately dip the rounds into the eggs. You can use a fork or your hands. Either way, you’ll be dipping one at a time. Let the egg excess drip off and then press them into the seasoned breadcrumbs.
- Fry zucchini. Place prepared zucchini into the skillet of hot oil in a single layer. Work in batches to prevent overcrowding the pan. Fry until golden and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat.
- Serve. Enjoy crispy breaded zucchini while they’re warm and crispy with your favorite dipping sauce!
Recipe Tips
- For a zesty finish, squirt some fresh lemon juice over them before serving.
- To ensure crisp zucchini, make sure the oil is hot before adding them in. Otherwise, they will absorb too much oil making them soggy.
- Play around with the sauces. I do love ranch and marinara, but you could just as easily serve it with Chick-fil-A sauce, fry sauce, tzatziki, or garlic aioli.
Also make these zucchini recipes including zucchini brownies, lemon blueberry zucchini bread, and zucchini muffins
More Zucchini Recipes
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Fried Zucchini Recipe
Ingredients
- 2 medium zucchinis , sliced into 1/4-inch thick rounds
- 2 large eggs , beaten
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs , see note
- ¼ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
For serving: Marinara or Ranch
Instructions
- Prep: Add the flour and a pinch of salt and pepper to a shallow bowl. In the second bowl, beat the eggs. In the third, mix the breadcrumbs, parmesan, garlic powder, Italian seasoning, and a bit more salt and pepper.
- Dip: Dip the zucchini round in the flour. Then, dip it into the egg mixture. Finally, coat it generously with the breadcrumbs.
- Fry: In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot, fry the zucchini in batches. Fry until they’re golden and crispy, about 1-2 minutes on each side. Transfer them to a paper towel-lined plate to drain any excess oil.
- Serve while they’re warm and crispy with your favorite dipping sauce.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Add a single layer to the air fryer basket and spray with cooking oil. Cook them at 370°F for 20 minutes until golden brown. There’s no need to flip them, however, check on them at the 18-minute mark, as some air fryer models run differently.
This is why dredging is key. The breading is held on by the eggs held on by the flour. Once the zucchini is dipped into the breadcrumbs, press down on them to ensure they’re stuck.
Some people like to place the breaded zucchini in the fridge for about 15 minutes before frying to ensure they stick.
It’s best if the oil reaches 350°F before frying the zucchini. Otherwise the zucchini absorbs extra oil and results in a mushy texture. Mushy zucchini can also be the result of slicing it too thin. Aim for 1/4-inch thick slices.
Keep any leftover pan fried zucchini in an airtight container in the fridge for up to 2 days. They will lose their crispness over time, so the best way to reheat them is to place them on a baking sheet and reheat them in the oven at 375°F.
Categorized as: 4th of July, American, Appetizers, Reader Favorites, Side Dishes, Snacks, Stovetop, Super Bowl, Vegetables
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
