4 servings

Crispy Fried Zucchini

Recipe by: True Taste Buds

Getting that perfect golden crunch requires slicing the squash evenly and using a light touch with the seasoned breading. The result is a highly addictive snack with a crispy exterior and an incredibly tender center.

★★★★★ 4.93 from 138 votes
PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins
SERVINGS 4
Crispy Fried Zucchini

Ingredients

  • 2 medium green zucchini, cut into sticks
  • 2 large eggs, beaten
  • 2 tablespoons whole milk
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 4 cups vegetable oil
  • 1/2 cup ranch dressing
  • 1/2 cup marinara sauce, warmed

Instructions

  1. Cut your zucchini into even sticks and sprinkle them lightly with salt to draw out excess moisture. Let them sit for ten minutes before patting completely dry.
  2. Arrange three shallow dishes in a row to keep your workspace organized and clean. Fill the first with flour, the second with your egg mixture, and the third with the panko breadcrumbs.
  3. Toss the dried sticks in the flour mixture until they are completely coated. Shake off any excess flour so the egg wash can stick properly.
  4. Submerge the floured zucchini into the beaten eggs. Let the excess liquid drip back into the bowl to prevent clumping in the next step.
  5. Roll the sticks in the panko and Parmesan mixture until the coating looks like coarse wet sand. Press the crumbs gently onto the vegetable so they adhere perfectly.
  6. Heat your oil to 350 degrees Fahrenheit and carefully drop the breaded sticks into the pot. Fry them in small batches for about three minutes until they turn a beautiful golden brown.
  7. Transfer the crispy bites to a wire cooling rack set over paper towels to let the excess oil drip away. Give them a quick pinch of salt while they are still hot for maximum flavor.

Notes

Tip: Fry in small batches of five or six pieces at a time. Crowding the pot will drastically lower the oil temperature and ruin the crunch. Store leftover zucchini in an airtight container in the fridge for up to three days. Reheat in a 375-degree Fahrenheit oven or an air fryer for about five minutes until they are hot and crispy again.

Nutrition

Calories: 245 kcal | Carbohydrates: 18 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 95 mg | Sodium: 600 mg | Fiber: 2 g | Sugar: 3 g