Fried Zucchini Recipe

Prepare zucchini

Wash zucchini and trim both ends. Using a mandoline set to the thinnest julienne setting or a julienne peeler, cut zucchini into shoestring strands about 1–2 mm wide and 2–3 inches long. Place strands in a large bowl, sprinkle with 1 tsp salt, toss gently, and let sit 10 minutes to draw out a little moisture.

After 10 minutes, gently squeeze handfuls of zucchini strands between clean kitchen towels or paper towels to remove excess liquid. Pat dry — they should be slightly damp but not dripping.

Whisk together 1 cup milk and 1 large egg in a shallow wide bowl until homogenous. This will help the seasoned flour adhere to the strands.

In another shallow wide bowl or rimmed plate, combine 1 cup all-purpose flour, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp freshly ground black pepper, 1 tsp salt, and 1/4 cup grated Romano cheese. Whisk thoroughly to evenly distribute the seasonings and cheese.

Pour about 2 cups neutral oil into a heavy skillet or sauté pan (3–4 qt) to a depth of about 1/2 inch, or heat a shallow fryer to 350°F (175°C). Heat oil over medium-high until it reaches 350°F on a thermometer; if you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and brown in about 30–45 seconds.

Working in small batches (to avoid overcrowding and sogginess), take a handful (about 1 cup loosely packed) of dried zucchini strands, immerse briefly in the milk-egg mixture, letting excess drip back into the bowl for 2–3 seconds, then transfer immediately to the seasoned flour. Toss and gently press so strands are lightly and evenly coated. Shake off excess flour and transfer to a small plate or wire rack. Repeat until all zucchini is coated.

Carefully add one batch of coated strands to the hot oil and spread gently with tongs so they lie in a single layer. Fry 2–3 minutes, turning or gently agitating once halfway through, until golden brown and crisp. Use a slotted spatula or spider to lift and drain.

Transfer fried zucchini to a paper towel–lined baking sheet or wire rack set over a rimmed sheet to drain. If desired keep warm in a 200°F (95°C) oven while frying remaining batches. Replenish oil heat back to 350°F between batches.

Immediately after each batch is drained, sprinkle with a light pinch of finishing salt (or the remaining 1/4 tsp black pepper if preferred) and a heaping tablespoon of grated Romano cheese so the cheese melts slightly on the hot strands.

Arrange fried zucchini on a serving platter. Garnish with chopped parsley if using and serve with lemon wedges on the side for squeezing over just before eating. Serve hot and crisp.

For best texture, eat within 10–15 minutes of frying. Leftovers can be gently reheated in a 400°F (200°C) oven for 4–6 minutes to regain some crispness but will not be as light as fresh.