Crispy Fried Zucchini Recipe

You know that satisfying crunch you crave but just can’t find in a bag of chips? Let me introduce you to my golden revelation: crispy, cheesy zucchini slices that are about to become your new snack obsession.

I love transforming humble zucchini into a crispy delight that’s both nutritious and satisfying. My crispy fried zucchini recipe combines the natural goodness of zucchini with a delicate coating of Parmesan-infused panko breadcrumbs, enhanced by a hint of garlic and onion powder.

It’s an irresistible, crunchy snack perfect for any occasion.

Crispy Fried Zucchini Recipe Ingredients

• Zucchinis: Low-calorie, rich in antioxidants and vitamins A and C.
• All-purpose Flour: Provides carbohydrates, creates a crispy coating.
• Panko Breadcrumbs: Offers a crunchier texture than regular breadcrumbs.
• Parmesan Cheese: Adds umami flavor, source of protein and calcium.
• Garlic Powder: Enhances flavor with savory notes, contains antioxidants.

Crispy Fried Zucchini Recipe Ingredient Quantities

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 tablespoon water
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil, for frying

How to Make this Crispy Fried Zucchini Recipe

1. Prepare three shallow bowls: one with flour, salt, and black pepper mixed together, the second with beaten eggs and water, and the third with panko breadcrumbs, Parmesan cheese, garlic powder, and onion powder combined.

2. Dip each zucchini slice into the flour mixture, shaking off excess, then into the egg mixture, allowing any excess to drip off.

3. Press each zucchini slice into the panko breadcrumb mixture, ensuring it is well-coated on both sides.

4. Place the coated zucchini slices on a baking sheet and repeat the process with all slices.

5. In a deep skillet, heat about half an inch of vegetable oil over medium-high heat until hot. A breadcrumb should sizzle when added.

6. Fry the zucchini slices in batches, ensuring not to overcrowd the pan, for about 2-3 minutes on each side until golden brown and crispy.

7. Use a slotted spoon to remove the zucchini slices from the oil and transfer them to a plate lined with paper towels to drain excess oil.

8. Sprinkle the freshly fried zucchini with a pinch of salt as soon as they come out of the oil for extra flavor.

9. Repeat the frying process with the remaining zucchini slices, adjusting the heat as necessary to maintain a steady oil temperature.

10. Serve the crispy fried zucchini warm with your favorite dipping sauce. Enjoy!

Crispy Fried Zucchini Recipe Equipment Needed

1. Three shallow bowls
2. Measuring cups and spoons
3. Whisk or fork
4. Baking sheet
5. Deep skillet
6. Slotted spoon
7. Plate lined with paper towels
8. Chef’s knife
9. Cutting board

FAQ

• Q: Can I use another type of flour instead of all-purpose flour?
  
  A: Yes, you can substitute with whole wheat or gluten-free flour, although it may alter the texture slightly.
• Q: Is there a substitute for panko breadcrumbs?
  
  A: You can use regular breadcrumbs or crushed cornflakes for a different texture.
• Q: How can I make this recipe dairy-free?
  
  A: Simply omit the Parmesan cheese or replace it with a dairy-free alternative.
• Q: Can this be baked instead of fried?
  
  A: Yes, bake at 425°F (220°C) for about 20 minutes, flipping halfway through for even crispiness.
• Q: How should I store leftover fried zucchini?
  
  A: Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
• Q: Can I make the batter mix ahead of time?
  
  A: It’s best prepared fresh, but you can mix the dry ingredients and store them separately from the wet ingredients for convenience.

Crispy Fried Zucchini Recipe Substitutions and Variations

• For all-purpose flour: substitute with whole wheat flour for a nuttier flavor, or use gluten-free flour blend for a gluten-free option.
• For panko breadcrumbs: substitute with regular breadcrumbs for a finer texture, or use crushed cornflakes for extra crunch.
• For Parmesan cheese: substitute with Pecorino Romano for a sharper taste, or use nutritional yeast for a dairy-free option.
• For vegetable oil: substitute with canola oil or sunflower oil for frying, both of which have high smoke points.

Pro Tips

1. Use a Mandoline for Even Slicing To ensure uniform cooking, use a mandoline to slice the zucchinis. This will give you even, consistent rounds, which helps in frying them perfectly.

2. Chill the Coated Zucchini After coating the zucchini slices with breadcrumbs, place them in the refrigerator for 15-20 minutes. This helps the coating adhere better and results in a crispier texture once fried.

3. Oil Temperature Control Use a thermometer to monitor the oil temperature, aiming for about 350°F (175°C). This ensures the zucchini cooks evenly and crisply without absorbing excess oil.

4. Prevent Sogginess After frying, place the zucchini slices on a wire rack instead of paper towels. This allows air to circulate around them, maintaining their crispiness.

5. Enhance Flavor with Herbs Add a teaspoon of Italian seasoning or finely chopped fresh herbs like parsley or basil to the breadcrumb mixture for an extra burst of flavor.