Fried Zucchini Recipe

Wash the zucchini and trim both ends. Slice into 1/4- to 1/3-inch rounds (or into 3/4-inch sticks if you prefer fries). Pat the slices dry with paper towels.

Place the sliced zucchini in a bowl, sprinkle with 1 tsp salt, toss to combine, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, pat dry again with paper towels to remove surface moisture.

Line three shallow bowls or rimmed plates. In the first bowl combine the flour and cornmeal (if using). In the second bowl whisk together the eggs and milk until smooth. In the third bowl combine the panko breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, paprika, black pepper, and a pinch of salt.

Working in batches, dredge each zucchini slice first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly on both sides. Place coated slices on a wire rack or tray in a single layer while you finish breading the rest.

Pour about 1/2 to 1 cup of oil into a 10–12-inch skillet (or use a heavy-bottomed pot). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 30 seconds. If you don't have a thermometer, test with one piece first.

Carefully add breaded zucchini in a single layer without overcrowding the pan (work in batches). Fry 2–3 minutes per side, turning once with tongs or a slotted spoon, until golden brown and crisp. Adjust heat as needed so the exterior browns without burning before the interior is cooked.

Use a slotted spoon or tongs to transfer fried zucchini to a paper towel–lined plate or wire rack to drain. Sprinkle immediately with the finishing 1/2 tsp salt while still hot so it sticks. Repeat with remaining zucchini, adding more oil if necessary and letting it return to temperature between batches.

Arrange the fried zucchini on a serving platter. Sprinkle with chopped parsley and a little black pepper. Serve hot with lemon wedges and your choice of marinara or aioli for dipping.

Leftovers: store cooled fried zucchini in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes until heated through and crispy.