Crispy Fried Zucchini Recipe

Prepare zucchini

Wash the zucchini and trim both ends. Slice into 1/4-inch thick rounds (or lengthwise into 1/4-inch strips if preferred). Pat the slices dry with paper towels to remove excess moisture — this helps the coating adhere and crisp.

Set up breading station

In three shallow bowls or pie plates arrange: (1) flour with 1/2 teaspoon salt and a pinch of black pepper, (2) beaten eggs mixed with 3 tablespoons milk, (3) panko-Parmesan mixture. To make the panko mixture: combine 1.5 cups panko breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and the remaining 1/2 tsp salt.

Bread the zucchini

Working in batches, dredge each zucchini slice first in the seasoned flour (shake off excess), then dip into the egg mixture, letting excess drip back into the bowl, then press firmly into the panko-Parmesan mixture to coat both sides. Place coated slices on a wire rack set over a baking sheet; this keeps them crisp before frying. Repeat until all slices are coated.

Heat oil

Pour about 1 inch of vegetable oil into a large skillet (or use a medium saucepan). Heat over medium-high until the oil reaches about 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds. Maintain heat so oil stays between 325–350°F while frying.

Fry zucchini

Fry the coated zucchini in batches without crowding the pan, about 1.5–2 minutes per side, until golden brown and crisp. Use a slotted spatula or tongs to turn. Remove to a paper towel–lined plate or a wire rack and immediately season lightly with extra salt if desired. Keep previously fried batches warm in a 200°F (95°C) oven on a baking sheet, if making large quantities.

Finish and serve

Transfer fried zucchini to a serving platter, sprinkle additional grated Parmesan over the top if desired, and garnish with lemon wedges. Serve hot with the lemon aioli for dipping.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt (optional for tang and lighter texture), 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and the finely grated garlic clove. Whisk together until smooth.

Drizzle in 1 teaspoon extra-virgin olive oil while whisking to slightly emulsify. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a pinch of sugar if too tart.

Cover and chill the aioli for at least 10 minutes to let flavors meld. Bring to room temperature before serving if chilled for longer than 30 minutes. Serve alongside the crispy zucchini.