Fried zucchini happens to be our family’s favorite appetizer/side dish in the whole world! It’s a recipe we have at least once a month, for Sunday dinner, and it’s always gone in minutes!
You can serve this in different ways, depending on how you cut the zucchini (discs or sticks). However you make it, it’s always delicious.
Why we Love it:
- Simply addicting. It’s the easiest and most delicious appetizer that works with favs like Spaghetti, Steak, Parmesan Pork Chops and more.
- Holiday perfection. This recipe is a great side for special meals like Valentine’s Day, Christmas and more.
- Easy to change up. It’s either to change the shape to make a disc, stick or spear or change the spices and Panko for different flavors.
Table of Contents
Ingredients
- 2 medium zucchini – use zucchini that are small to medium in size, about 6-8 inches long.
- 2-3 cups milk – any type of milk will work
- 2 cups panko bread crumbs – I like the crispy texture that Panko yields, but regular bread crumbs also work. We also like using the Italian versions with oregano and basil.
- 3 cups all-purpose flour – the flour helps hold the breadcrumbs to the zucchini
- vegetable oil – or another high smoking point oil like canola oil or peanut oil.
Add Flavor
For a taste twist, add parmesan cheese, chili flakes, garlic powder, black pepper, onion powder, or cayenne pepper to the breadcrumbs before frying.
How to Make Fried Zucchini
- PREP. Heat oil to medium heat.
- Slice 2 medium zucchini into several circles. Dip 10-15 slices of zucchini into a bowl of 2-3 cups of milk to coat.
- COAT. Add dipped slices to a bowl filled with 3 cups flour and coat.
- Put slices back into the milk and make sure they get all wet again.
- Add slices to a bowl filled with 2 cups Panko crumbs and coat.
- FRY. Fry in a single layer until golden brown, turning to ensure equal browning on both sides. Repeat the process until all the slices are breaded and fried. Dipping sauce: Homemade Ranch Dressing and Homemade Marinara Sauce are favorites!
For a different take, try our Air Fryer Zucchini or Baked Zucchini Fries!
Check the Oil Temperature
- Add 1½-2 inches of oil to the pan, and heat it to 350°F.
- If you don’t have a thermometer: Test the oil is ready by inserting the end of a wooden spoon into the oil. It should immediately bubble around the handle.
- If it doesn’t bubble the oil is too cold.
- If it bubbles and splatters vigorously, the oil may be too hot.
- When you think you have the right temperature, fry 1-2 test pieces and adjust.
Complete The Meal
Main Dishes
Flat Iron Steak Recipe
2 hrs 35 mins
Chicken Alfredo
40 mins
Parmesan Crusted Pork Chops
40 mins
Chicken Scallopini
35 mins
Desserts
Pistachio Dessert
2 hrs 18 mins
Jello Cheesecake
6 hrs 30 mins
Italian Cookies
1 hr 20 mins
Homemade Brownie Recipe
45 mins
More Zucchini Recipes
Parmesan Crusted Zucchini
16 mins
Baked Zucchini Fries
30 mins
Baked Zucchini Chips
40 mins
Cheesy Zucchini Tots
25 mins
More Collections
Fried Zucchini
Restaurant-style fried zucchini is a family favorite! It's simply addicting, especially dipped in ranch or marinara.
Equipment
Ingredients
- vegetable oil, for frying
- 2-3 cups milk
- 3 cups all-purpose flour
- 2 cups panko bread crumbs, plain or Italian
- 2 medium zucchinis, sliced at an angle (about ¼ inch thick)
Instructions
- Fill a frying pan with ¼-½ inch oil and heat over medium heat to 350-375 degrees F.
- While oil is heating, place milk in a mdeium bowl, flour in a gallon-sized resealable plastic bag and breadcrumbs in a seperate gallon-sized resealable plastic bag.
- Working in batches, add zucchini slices to milk, then trasnfer to the bag of flour. Shake around to coat all sides, then return slices to the milk, making sure to coat all sides with milk. Transfer slices to the breadcrumbs bag and shake around to coat.
- Fry zucchini in batches in the hot oil for 1-2 minutes on each side, or until golden brown, and place on a paper towel-lined plate to drain.
- Repeat the process until all the slices are breaded and fried. Serve warm with dip.
Video
Notes
STORE. Store them in an airtight container in the refrigerator for 3-4 days or in the freezer for 6-8 weeks.
- To reheat. Broil them in the oven on low for 2-4 minutes, or place them in a preheated oven at 375°F for 5-7 minutes, until they are heated through.
Nutrition
Calories: 367kcal, Carbohydrates: 68g, Protein: 12g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 188mg, Potassium: 384mg, Fiber: 3g, Sugar: 7g, Vitamin A: 262IU, Vitamin C: 12mg, Calcium: 148mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Why is my Fried Zucchini Mushy?
- When the cooking oil is not hot enough the zucchini can absorb the extra oil and cause it to soften. Be sure that the oil reaches about 350°F. Slicing the zucchini too thinly can also cause it to become mushy.
How to Store Fried Zucchini Recipe?
- Store them in an airtight container in the refrigerator for 3-4 days or in the freezer for 6-8 weeks.
- To reheat. Broil them in the oven on low for 2-4 minutes, or place them in a preheated oven at 375°F for 5-7 minutes, until they are heated through.
Can I Prep Ahead of Time?
- As with most fried foods, this zucchini is best when served immediately. You can prep the zucchini the day before and place the coated rounds on a plate. Cover it with plastic wrap, and store them in the fridge until you’re ready to fry them.
Does anyone have a recipe for zucchini squares? It was in a little cookbook long ago from bisquick.I can’t find it,and we love it. Thanks in advance.
This was simple and delicious! I had large zucchini rounds (4″ round) and the breading stuck well and tasted amazing! I salted as I took out of pan to cool and made a spicy aoili for dipping.
I am so glad you liked it! It’s our favorite go-to recipe! Thank you!
Question==can this be served cod?
Cold? Yes, though warm is better, but of course you could 🙂
Definately going to try this,yummy !!!
Made this tonight using breadcrumbs because I didn’t have panko. Came out crispy and yummy! So easy too!I served it with ranch dip. My picky son liked it (even without the ranch dip). Thank you!
YAY! So glad you loved it. We use bread crumbs too if we’re out of Panko – always a hit!!
Very nice! Made these tonight and they were great.
SO glad you liked them! It’s my all-time favorite side for any meal. 🙂
I love zucchini in all kinds of preparation.. Love love your recipe!!! Thank you Lil’ Luna
Same. Zucchini is my favorite!! So glad you like the recipe. Thanks for stopping by. 🙂
I’ll bet the zucchini get a nice thick coating with the double-dip method you’ve outlined here. I love both fried or grilled zucchini and panko, so this looks really good to me. I make a gluten-free panko by rolling over Rice Chex with a rolling pin.
Very tasty recipe. My son will love it.. Thanks a lot for sharing!
Has anyone ever tried to BAKE these?
Jeanette, I personally don’t think baked would have as much flavor. In moderation, fat isn’t our enemy. Matter of fact, our brains are 60% fat. (Wonder if that’s where the word “fat head” came from. LOL)