Description
Fried Zucchini is a crispy, golden appetizer or side dish that is easy to make with fresh zucchini, seasoned breadcrumbs, and Parmesan cheese. These crunchy bites are tender on the inside and pair perfectly with marinara, ranch, or garlic aioli for dipping.
Ingredients
- 2 medium zucchini (about 1½ pounds), sliced into ½-inch rounds
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup all-purpose flour
- 2 cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Canola oil, for frying
Instructions
- Trim the ends from the zucchini and cut into ½-inch slices.
- Beat the eggs with ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
- Place the flour in a shallow bowl.
- Mix the breadcrumbs, Parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper in another shallow bowl.
- Pour about ½ inch of canola oil into a skillet and heat to 350°F (175°C).
- Coat each zucchini slice in flour and shake off the excess.
- Dip the floured zucchini into the beaten eggs.
- Press the zucchini into the breadcrumb mixture until evenly coated.
- Fry the zucchini in small batches for 2–3 minutes per side until golden brown.
- Remove and drain on paper towels.
- Sprinkle with extra salt if desired and serve immediately with your favorite dipping sauce.
Notes
- Serve hot with marinara sauce, ranch dressing, garlic aioli, or spicy mayo.
- Pair with grilled chicken, steak, burgers, or sandwiches.
- Garnish with fresh parsley and extra Parmesan for added flavor.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in an oven or air fryer at 375°F until crispy.
- Avoid microwaving if you want to keep the coating crisp.
- Freeze cooked zucchini in a freezer-safe container for up to 2 months.
- Reheat directly from frozen in the oven until heated through.