Instructions
- Trim ends off zucchini and slice into ½” slices.
- Beat eggs with salt and pepper to taste. …
- Pour oil into a pan to ½” deep and heat over medium heat.
- Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. …
- Add zucchini to the pan, a few at a time (don’t crowd) cooking 2-3 minutes per side.
Fried Zucchini Recipe
Restaurant style Fried Zucchini is a family favorite! It’s simply addicting, especially dipped in ranch or marinara.
Prep: 5min
Total: 10min
Serving Size: 1 serving
Nutrition Facts: calories 367 kcal, Carbohydrate 68 g, Protein 12 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 188 mg, Fiber 3 g, Sugar 7 g, servingSize 1 serving
Ingredients:
- 2 Zucchini
- 2-3 cups milk
- 2 cups Panko Bread Crumbs (Plain or Italian)
- 3 cups all-purpose flour
- vegetable oil
Instruction:
- Heat oil to medium heat.
- Slice zucchini into several circles. Add 10-15 slices of zucchini into a bowl of milk to coat.
- From there, add slices to a bowl filled with the flour, coat.
- Put slices back into the milk and make sure they get all wet again.
- Add slices to a bowl filled with Panko crumbs, coat.
- Fry until golden brown, turning to ensure equal browning on both sides. Repeat process until all the slices are breaded and fried.
Fried Zucchini
To make the most delicious zucchini fries, Giada breads the strips in crunchy Panko and Parmesan before frying to golden-brown perfection.
Prep: 0 15min0
Total: 0 25min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 740, Fat 59g, Saturated Fat 17g, Carbohydrate 23g, Fiber 2g, Sugar 5g, Protein 30g, Cholesterol 137mg, Sodium 975mg
Ingredients:
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Instruction:
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Fried Zucchini
Fried zucchini is lightly breaded with seasoned breadcrumbs and parmesan cheese. It makes eating this summer vegetable exciting again!
Prep: 15min
Total: 30min
Yield: 6 – 8 serving(s)
Ingredients:
- 3 medium zucchini, about 1 1/2 lbs.
- 1 1/2 tsp. salt, divided, plus more for serving
- 3/4 c. all-purpose flour
- 1 egg
- 1/3 c. milk
- 1 c. seasoned bread crumbs
- 1/3 c. grated parmesan cheese
- 1/2 tsp. ground black pepper
- Vegetable oil, for frying
- Chopped parsley, for serving
- Lemon wedges, for serving
Instruction:
- Cut the zucchini into french-fry like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.
- Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Working 3 to 4 zucchini pieces at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet tray.
- Preheat the oven to 200°.
- Meanwhile, heat a large skillet filled with about 1/2-inch of vegetable oil over medium-high heat until very hot (about 350 degrees). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried zucchini warm in the oven. Continue to fry the remaining zucchini adding more oil as needed to the skillet.
- Serve warm topped with chopped parsley and lemon wedges, if you like.
Fried Zucchini Chips Recipe (3 Ways) + Best Dipping Sauce
FAQ
Why is my fried zucchini soggy?
Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.
How do you keep breading from falling off zucchini?
HOW TO KEEP THE BREADING FROM FALLING OFF: Stick the tray of breaded zucchini in the freezer for 30 minutes, or refrigerate the pieces for 1 hour. If you want the breading to stay on during frying, don’t skip this important step.
Should zucchini be salted before frying?
Many vegetables, like zucchini, cucumber, Summer squash, and eggplant, have a high water content, so to avoid dishes from turning into a diluted, soggy mess, treat the vegetables by salting and draining them first.
What bread crumbs are best for fried zucchini?
The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the italian seasonings keeps the flavor fresh. The crispy texture of each bite and the nutty parmesan flavor is addicting! Serve them as an appetizer, snack, or side dish and this will become a family favorite in no time!
