Fried Zucchini Recipe

Wash zucchini and trim the ends. Slice zucchini into 1/4- to 1/2-inch rounds (for coins) or cut into 3/4-inch sticks for fries. Pat slices dry with paper towels to remove surface moisture—this helps the breading adhere and reduces oil splatter.

Place the zucchini in a single layer on paper towels, sprinkle lightly with 1/2 teaspoon kosher salt, and let sit 10 minutes. Pat dry again to remove any released moisture.

Set up three shallow bowls or rimmed plates for dredging: Bowl 1 — flour mixed with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Bowl 2 — whisk eggs with 1/2 cup milk until combined. Bowl 3 — combine breadcrumbs, cornmeal (if using), remaining seasonings (1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried oregano), and grated Parmesan if using; mix well.

If you prefer an extra-thick crust, repeat the egg-and-breadcrumb dip for a double coat: dredge in flour, egg, breadcrumbs, then quickly dip back in egg and again in breadcrumbs.

Pour 3 to 4 cups oil into a large heavy skillet (cast iron or stainless) or a deep pot to a depth of about 1/2 to 3/4 inch for shallow frying. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Reduce heat slightly if oil begins smoking; maintain a steady 325–350°F for even cooking.

Breading

Working in batches of 6–8 pieces (do not overcrowd), dredge each zucchini piece first in the seasoned flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the breadcrumb mixture until evenly coated. Place coated pieces on a wire rack set over a baking sheet. Allow 5 minutes for coating to set while you heat oil or between batches.

Carefully place a single layer of coated zucchini into the hot oil. Fry coins about 2–2.5 minutes per side, or until golden brown and crisp. Fry sticks about 3–4 minutes total, turning once, until golden and cooked through. Adjust heat to keep oil between 325–350°F.

Use a slotted spoon or tongs to transfer fried zucchini to a paper towel-lined baking sheet or wire rack to drain. Immediately season with a light sprinkle of salt while still hot.

If frying multiple batches, keep finished zucchini warm in a single layer on a baking sheet in a 200°F (95°C) oven; avoid stacking so they stay crisp.

Serve hot with lemon wedges, a sprinkle of chopped parsley, and marinara or aioli for dipping.