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It’s all about that perfectly crispy coating, and it’s ready in only 10 minutes!

Homemade fried zucchini recipe sliced and served on white platter.

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.

3 zucchini on a cutting board.

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 twist of flavor, add parmesan cheese, chili flakes, garlic powder, black pepper, onion powder, or cayenne pepper to the breadcrumbs before frying.

How to Make Fried Zucchini

  1. PREP. Heat oil to medium heat.
    • Slice 2 medium zucchini into several circles. Add 10-15 slices of zucchini into a bowl of 2-3 cups of milk to coat.
  2. 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.
  3. 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.

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. 
Fried zucchini on white platter with ranch recipe.
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5 from 227 votes

Fried Zucchini

By: Lil’ Luna
Restaurant-style fried zucchini is a family favorite! It's simply addicting, especially dipped in ranch or marinara.
Servings: 6
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients 

  • 2 medium zucchinis
  • 2-3 cups milk
  • 2 cups Panko Bread Crumbs, Plain or Italian
  • 3 cups all-purpose flour
  • vegetable oil
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Instructions 

  • Heat oil to medium heat.
  • Slice zucchini into several circles. Add 10-15 slices of zucchini into a bowl of milk to coat.
  • Add dipped slices to a bowl filled with flour and coat.
  • Put slices back into the milk and make sure they get all wet again.
  • Add slices to a bowl filled with Panko crumbs and coat.
  • 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.

Video

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.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American
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Recipe FAQ

  • Salting the zucchini causes the vegetable to “sweat”, relieving the zucchini from excess moisture. I don’t use this method and haven’t had problems with soggy zucchini. However, you can 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.
  • 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.
  • 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. 
  • 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.

For More Zucchini Recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




173 Comments

  1. Heather says:

    5 stars
    Fantastic! I googled Crispy Fried zucchini and this RECIPE is the best ever! I can w to see what else is on this site!

    1. Lil'Luna Team says:

      I can’t wait for you to try other recipes! I am glad you liked these! They are my favorite!

  2. Katrena Harmon says:

    5 stars
    My 15 year old son, who says he despises zucchini, went back for seconds. I used heavy whipping cream, SEASONED the flour and put PARMASAN cheese in the breadcrumbs. We used a Sriracha mayo for dipping. SO DELICIOUS!!

    1. Kristyn Merkley says:

      Love that!! That dip sounds amazing! Thank you for sharing!

  3. Cathy Turinsky says:

    5 stars
    By far the best coating!!

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you for letting me know!

  4. JOCELYNE says:

    5 stars
    Can You bajed them intead of fry in oil

  5. Ann Marie Shannon says:

    5 stars
    Delicious..

    1. Kristyn Merkley says:

      Glad you like them!! I could eat it everyday!

  6. Kim Sisco says:

    5 stars
    Tried this for linch. Did not
    Hve bread crumBs sO i Used
    Cracker crumbs instead. They
    Were ExcelleNt. Thanks for the
    Recipe.

    1. Kim sisco says:

      5 stars
      Sorry. Typo in my previous post

      Meant to say lunch not linch.

    2. Kristyn Merkley says:

      Great option! I am so glad you liked it! Thank you for letting me know!

  7. Terri Hughes says:

    Have you ever prepped the zucchini the night before and cooked them the next day? If so, did you do anything different from the recipe?

    1. Kristyn Merkley says:

      I have not, I am sorry.

  8. Joyce says:

    Your recipes look so tasty iam useing some for the fourth of july iam having family over for dinner ill let you know how it turned out.have a safe fourth of july.i had 3girls and then two boys they all live around me iam in arizona its been the one hundreds here iam an old lady so i stay in as much as i can. Thankyou have a safe holiday

    1. Kristyn Merkley says:

      Thank you so much! I hope you like the ones you try! I hope you have a safe holiday as well!

  9. roycemarie says:

    5 stars
    this is the second time I’ve used this recipe. I just follow it as written. however, i measure the flour, milk, and panko crumbs as i go to not waste so much. this time i fried mushrooms as well. i serve the veggies with ranch dressing and homemade blue cheese dressing. delicious!

    ps: i really like your website and have book marked it to explore more of it. thanks!

    1. Kristyn Merkley says:

      Awe, thank you so much for saying that!! Sounds yum!

  10. Debbie says:

    5 stars
    Yummy recipe!! Addicting?

    1. Kristyn Merkley says:

      Very addicting!! Thank you so much!!