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!
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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 easy 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
Dredge the zucchini rounds in flour, to absorb any excess moisture. This also gives the eggs something to stick to.
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.
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.
Enjoy crispy breaded zucchini while they’re warm and crispy with your favorite dipping sauce!
To make fried zucchini in the air fryer: Add the breaded zucchini in a single layer to the air fryer basket and give them a quick spray with cooking oil. Cook at 370°F for about 20 minutes until golden brown. No need to flip, but peek at the 18-minute mark since air fryers can run a little differently.
Recipe Tips
- For a zesty finish, squirt some fresh lemon juice over them before serving.
- Press the breading on. After you dip the zucchini in the breadcrumbs, press down so the coating really sticks. The flour grabs the egg, and the egg grabs the breadcrumbs, so each step matters.
- To ensure crisp zucchini, make sure the oil is hot before adding them in. Otherwise, they will absorb too much oil making them soggy.
- Slice them 1/4 inch thick. Any thinner and they go mushy in the pan.
- Chill before frying if you have time. Pop the breaded zucchini in the fridge for about 15 minutes before frying. It helps the coating stay put once they hit the oil.
- 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 classic zucchini recipes including zucchini brownies, lemon blueberry zucchini bread, and zucchini bread muffins.
More Zucchini Recipes
Crispy Fried Zucchini
Video
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.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Natasha
These cripsy fried zucchini was a huge hit at home! Every one loved how crispy and tasty they were!
I Heart Naptime Community
They are a favorite of mine! I’m so glad you enjoyed it too!
Tina
Love that they are healthy and delicious! Turned out crispy, they were even better with my tasty dipping sauce!
Kristyn
Zucchini is my favorite appetizer!! We make it a lot at our house & there is nothing better, than crisp zucchini. This recipe makes it perfectly!!