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Restaurant-style fried zucchini is a family favorite! It’s simply addicting, especially dipped in ranch or marinara.
Fried zucchini is our favorite way to enjoy one of our favorite vegetables! We love to serve it with a favorite dipping sauce such as a Marinara Sauce or Homemade Ranch Dressing.
A Crispy Appetizer
Fried zucchini happens to be my favorite appetizer 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.
We’ve tried several versions over the years, and now have baked zucchini fries and Zucchini Chips. They are also delicious!
How to Make Fried Zucchini
Other than a little time, this fried zucchini recipe doesn’t take much. The steps are simple, as well as the ingredients.
PREP. Heat oil to medium heat.
Slice zucchini into several circles. Add 10-15 slices of zucchini into a bowl of milk to coat.
COAT. From there, add slices to a bowl filled with the flour, coat.
Put slices back into the milk and make sure they get all wet again.
Add slices to a bowl filled with Panko crumbs, coat.
FRY. Fry until golden brown, turning to ensure equal browning on both sides. Repeat the process until all the slices are breaded and fried.
Variations
If you’re looking to add some variation, try:
- Adding parmesan cheese, chili flakes, garlic powder, or cayenne pepper to the breadcrumbs before frying.
- Use a seasoned breadcrumb or Panko mixture. The Italian versions with oregano and basil are some of our favorites!
Air fry zucchini
A great healthy alternative to traditional pan frying is to use an air fryer.
PREP. Heat your air fryer to 390°F. Prepare your zucchini according to recipe directions.
FRY. Working in batches place a single layer of zucchini rounds, or fries in the air fryer basket. Cook for 5-7 minutes until crispy.
You can also use the Air Fryer Zucchini recipe, or check out our Baked Zucchini Fries.
Recipe Tips
Deep fried zucchini is quick and easy, use these tips to ensure they turn out perfectly!
Oil. I use vegetable oil, but canola oil or peanut oil are also great options to make this breaded zucchini. Add 1½-2 inches of oil to the pan, and heat it up 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.
Salting the zucchini. Salting the zucchini causes the vegetable to “sweat”, relieving the zucchini from extra moisture. I don’t use this method and haven’t had problems with soggy zucchini. However, you can definitely give it a try:
- Lay the sliced zucchini out on a paper towel.
- Sprinkle some sea salt over the slices, and let sit for about 30 minutes.
- The extra moisture will be released and absorbed by the paper towel.
- Pat the tops with another paper towel before proceeding with the recipe.
How to Reheat Zucchini
This recipe for fried zucchini is ideal when eaten right away.
STORE. If you happen to have leftover zucchini bites, store them in an airtight container in the fridge for 3-4 days or in the freezer for 6-8 weeks.
To reheat. The best way to reheat them is in the oven.
- Broil them 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.
Recipe FAQ
Salt is often added to cut vegetables to help draw out excess moisture and keep the vegetable from getting soggy. I don’t ever salt my zucchini and have not had any problems with mushy zucchini rounds. Should you wish to do so see above for instructions.
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.
As with most fried foods, this zucchini is best when served immediately. You can, however, prepare the zucchini the day before: dredge them in flour and panko then place the coated rounds on a plate, cover it with plastic wrap, and store them in the fridge.
For More Zucchini Recipes, Try:
- Parmesan Crusted Zucchini
- Cheesy Zucchini Casserole
- Zucchini Boats
- Baked Zucchini Chips
- Zucchini Chicken Alfredo Roll Ups
- Baked Zucchini Fries
Fried Zucchini Recipe
Ingredients
- 2 medium zucchinis
- 2-3 cups milk
- 2 cups Panko Bread Crumbs Plain or Italian
- 3 cups all-purpose flour
- vegetable oil
Instructions
- Heat oil to medium heat.
- Slice zucchini into several circles. Add 10-15 slices of zucchini into a bowl of milk to coat.
- From there, add slices to a bowl filled with the flour, coat.
- Put slices back into the milk and make sure they get all wet again.
- Add slices to a bowl filled with Panko crumbs, coat.
- Fry until golden brown, turning to ensure equal browning on both sides. Repeat process until all the slices are breaded and fried.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THESE ARE SO YUMMY I COULDN’T WAIT TO EAT THEM SO I ATE THEM STRAIGHT OUT OF THE FRYER AND NOW MY INTESTINES ARE BURNING BUT NOT AS BAD AS THAT TIME I ATE ALL THE GHOST PEPPERS OK. FIVE STARS. DELISH AF
LOL!! I’m glad you liked them!! They are gone pretty fast!!
Thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
You’re welcome! Glad to save you!
So glad I came across your site. I will use it more often. Thank you
I am so glad!! I hope you find some recipes to try 🙂 Thank you!
Oh, wait! I didn’t dip them back in the milk, and they came out perfect and beautiful.
This is the best! All the others, Panko, etc even though crispy, cover up the flavor. I hope this will work on green tomatoes. AND I love that there are only 2 steps to coating vs. 3 steps, and it is really crispy.
I was searching for a fried zucchini recipe to make for the first time. This eggless recipe caught my eye. I made a small batch of only 4 discs, and literally had an egg waiting on the counter for the next batch. Well it promptly went back into the fridge, these are so light and delicious, I see why you eat them with every meal! I’m wondering if you use a similar recipe for eggplant? Thank you for sharing Lil Luna!!
I love hearing that! Thank you so much for letting me know! I haven’t tried it with eggplant, but I bet it would be great!
Could you make these in an air fryer? If so, does anyone know the time and temp?
Yes, but I don’t know the time & temp. Anyone try?
Instead of frying in oil, could these be cooked in an Airfrier?
I haven’t tried, but I bet they would! Let me know, if you try 🙂 Thank you!
Wow, thank you for the recipe. It looks so delicious. I will try to make this dish with my air fryer.
It’s our favorite!! Let me know what you think 🙂 Thank you!
The fried zucchini recipe was delicious.
Isn’t it the best!? Thank you for trying it!
OMG, these were so easy to make and better than any restaurant that I’ve had these at. TY for this recipe because this is how I’m going to prepare my husband’s fried green tomatoes..
I am glad you think that! It’s our fav! Thank you 🙂
What do you use for dipping?
We like to use ranch or you could use marinara. Whatever you like 🙂