I’m actually not a huge eater of zucchini. I do like it in pasta salads like this Fresh Vegetable Pasta Salad, and occasionally I will spiralize it for other dishes, but I generally don’t use it much. However, I do love Fried Zucchini. It’s really easy to make, and although it is fried, it’s a liiiittle better than fried cheese sticks as far as fat content (although DO have a recipe for Low Carb Cheese Sticks)! I especially love this fried zucchini recipe because it is crusted in panko bread crumbs, which are quite a bit larger and crisper than standard bread crumbs.
Fried Zuccini really not your thing? Try these delicious Crispy Fried Onion Strings!
Fried Zucchini Ingredients
One great thing about the ingredients for fried zucchini is that it really doesn’t take much to put it together. You will need:
- two whole zucchini, of average size
- all purpose flour
- italian season panko bread crumbs
- Tony Chachere’s Creole Seasoning (paid link)
- 2 eggs
- Oil, for frying
How to Fry Zucchini
It’s really quite simple to put it all together.
- Cut your zucchini into spears.
- Dredge your zucchini spears in seasoned flour. Tap off the excess!
- Dip floured zucchini spears in whisked egg.
- Toss zucchini in panko or bread crumbs.
- Fry at 375 degrees Fahrenheit for about 4-5 minutes. If you don’t have an infrared thermometer (affiliate link), these are GREAT for measuring oil heat.
- Remove and place on a paper towel to soak grease.
Can I cut the zucchini into rounds instead?
Sure! I’ve never fried zucchini that way so I can’t account for cook time, but I know a lot of people prefer it this way.
Do I have to use panko crumbs to bread the zucchini?
Nope! I just prefer the panko crumbs for fried zucchini because I like the size and texture. The crumb is larger and it give it a nice crispy crunch that I love. But if you just want to use regular, those work too!
Also, if you don’t want to use the Italian seasoned, you don’t have to. They just give it a nice layer or flavor that the plain don’t have. If you don’t have or can’t find the italian kind, just add some dried herbs to the crumbs if you like.
Can I air fry the Zucchini?
You tell me! I feel like I have seen others making air fried zucchini. I don’t have an air fryer, but I feel like I am seeing them EVERYWHERE.
Do you have one? Do I need to get one? Someone help!
Extra Tips:
- Make sure when you dredge them in flour, you tap off the excess. If you have extra clumps of flour, it’ll just fall off in the eggs leaving a layer of dry flour on the zucchini
- Be generous with the panko. Some of it will fall off, so make sure you get a good layer on there. The best part of fried zucchini is the crispy crust!
- Don’t skip the Tony’s! If you don’t have any or just don’t want to use it, you MUST substitute it with something else. This is the majority of the salt source, so if you skip it, it’s going to be bland.
That’s pretty much it! Fried Zucchini is super easy and super delicious! Get a big ole bowl or ranch, or whatever you like to dip your fried zucchini in a DIG IN!
Enjoy!
Panko Crusted Fried Zucchini
Ingredients
- 2 zucchini cut into spears
- 2 cups panko crumbs, italian seasoned
- ½ cup all purpose flour
- 1 tbsp Tony Chachere's Creole Seasoning
- 2 eggs, whisked thoroughly
- large pot of oil, for frying.
Instructions
- Heat oil to 375°F. While oil is heating, prepare the zucchini
- Cut Zucchini into spears, as even in size as possible. I usually cut mine in half and then cut each half into spears (pics in the article).
- Whisk eggs in a bowl.
- Mix flour and Tony's on a large plate. Put panko crumbs on another plate. It doesn't have to be all at once.
- Once Zucchini is cut into spears, dredge in flour ( a couple at a time). Shake the excess flour off very well so it doesn't clump.
- Dip dredged zucchini into the egg, and then in the panko. Set aside until all are done.
- Once the oil is hot, fry the zucchini. It will probably take a few batches depending on the size of your pot. You don't want to do too many at a time so they don't crowd and the oil holds it's heat.
- Fry for about 4-5 minutes, or until the panko is a nice crispy, golden brown.
- Drain on paper towels. Sprinkle with salt. Let cool for a couple of minutes before you dip in your favorite sauce and enjoy!
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