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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. Elizabeth says:

    Zucchini bread recipe please

  2. Ordeen Braathen says:

    5 stars
    I really like the visual video.

    1. Lil'Luna Team says:

      Thank you! Glad it helped!

  3. mary says:

    5 stars
    love all your stuff

  4. Katherine says:

    That looks delicious! I am not however going to use Vegetable, Canola or peanut oil. These are BAD for you. A much healthier option is Non GMO Avocado oil. It has a neutral taste and super high smoke point.

    1. Kate says:

      You do you, boo.

    2. Lil'Luna Team says:

      Avocado oil is a great option too!

  5. Elizabeth Julie Hernandez says:

    5 stars
    I already live zucinni and to make this easy i easy recipe was my all time favorite. Make it all the time as a snack no dip just eat it like that!! Thanks bunches💕

    1. Lil'Luna Team says:

      Oh I’m so glad you enjoy the zucchini recipe! It is a great snack option!

  6. Christina says:

    5 stars
    I made this for my family and they loved it! Easy to make and delicious.

  7. Debbie says:

    Can you substitute the milk with butter milk

    1. Kristyn Merkley says:

      Yes, buttermilk works great as well!!

    2. Lil'Luna Team says:

      I haven’t ever tried doing that, but you could give it at try! You’ll have to let us know how it tastes.

  8. Tonya says:

    5 stars
    We made these in our Air Fryer and they turned out crispy and yummy. Then we dipped then in ranch 🤤

  9. Sue says:

    5 stars
    My family makes these a couple of times a month. They take a bit of time, but so worth it!

  10. DonnaT says:

    5 stars
    OMG, this takes fried zucchini to a whole new level! Have eaten fried squash pretty much all my life, and this is the best. Another time will try using finely ground cornmeal in with the flour, or maybe even masa, for an extra level of flavor, and will try adding the parmesan sometime, as well, depending on what I’m making with it.

    1. Lil'Luna Team says:

      I bet both of those additions would be tasty! So glad you tired the fried zucchini. It’s so yummy!

      1. Connie M Walker says:

        Love this recipe. My whole family loved it!! Used buttermilk. They were yummy!