why make this recipe
Fried zucchini is a delicious and easy way to enjoy the freshness of summer squash. It makes for a perfect appetizer, side dish, or even a snack. With a crispy coating and tender inside, this recipe is sure to be a hit with everyone. Plus, it’s a simple way to incorporate more vegetables into your diet without sacrificing taste.
how to make Fried Zucchini
Ingredients:
- 2 to 3 medium zucchini (8 to 10 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 2 cups olive oil
- 2 tablespoons chopped parsley, for garnish
- Flaky sea salt, for garnish
- Lemon wedges, for garnish
Directions:
Prepare the Zucchini:
Wash and trim the ends of your zucchini, then slice them into 1/4-inch thick rounds. Make sure the slices are uniform for even cooking. Lay the slices on paper towels and lightly sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, which helps achieve a crispy coating.Set Up Breading Stations:
In a shallow dish, whisk together the flour, salt, and black pepper. In a second dish, beat the eggs until smooth. In the third dish, combine the panko breadcrumbs and finely grated Parmesan cheese, mixing well to ensure even distribution of the cheese.Heat the Oil:
Pour 2 cups of neutral oil (like vegetable or canola oil) into a large pan or skillet and heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test the oil by adding a small piece of bread—it should sizzle and turn golden in about 30 seconds.Bread the Zucchini:
Pat the zucchini slices dry with paper towels. Dredge each slice in the flour mixture, shaking off the excess. Dip in the beaten eggs, letting extra drip off, then coat thoroughly with the panko-Parmesan mix, pressing gently to help it stick.Fry the Zucchini:
Carefully add 4-5 breaded zucchini slices to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. The coating should be deep gold, and the zucchini tender when pierced with a fork.Drain and Garnish:
Transfer the fried zucchini to a paper towel-lined plate to drain. While still warm, garnish with chopped parsley and a pinch of flaky sea salt. Serve immediately with lemon wedges for squeezing over the top.
how to serve Fried Zucchini
Fried zucchini is best served hot and crispy right out of the pan. You can plate it alongside some lemon wedges to add a fresh, zesty flavor. This dish pairs well with dipping sauces, such as marinara or ranch, making it great for gatherings or as a finger food for parties.
how to store Fried Zucchini
To store leftover fried zucchini, let it cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 2 days. However, for the best taste and texture, it’s recommended to eat it fresh. Reheating in a toaster oven or oven can help restore some crispiness.
tips to make Fried Zucchini
- Uniform Slices: Make sure the zucchini slices are uniform in thickness for even cooking.
- Temperature Check: Ensure the oil is hot enough before frying. If it’s too cool, the zucchini will soak up too much oil.
- Avoid Overcrowding: Fry in small batches to keep the oil hot and crispy effect intact.
- Add Flavor: You can mix other spices into the flour mixture or panko for added flavor.
variation
For a healthier option, you can bake the zucchini instead of frying. Dip the zucchini in the same mixtures and then place them on a baking sheet. Spray lightly with oil and bake at 400°F for about 20 minutes, flipping halfway through, until crispy.
FAQs
1. Can I use other vegetables for this recipe?
Yes! You can try this same recipe with eggplant, bell peppers, or even mushrooms.
2. What can I do if I don’t have panko breadcrumbs?
If you don’t have panko, you can use regular bread crumbs, but the texture may be less crispy.
3. Can I freeze fried zucchini?
Fried zucchini can be frozen, but it’s best to freeze them before frying. Once breaded, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen when you’re ready to enjoy them.
