Fried Zucchini Recipe

Prepare and salt

Trim ends from the zucchinis and slice into 1/4-inch rounds (or 3–4-inch long sticks if you prefer fries). Place slices in a single layer on a paper towel-lined tray or colander, sprinkle with 1 teaspoon kosher salt, and let rest 15–20 minutes to draw out excess moisture. After resting, pat dry thoroughly with paper towels.

Set up

Arrange three shallow bowls or wide plates: Bowl 1 — combine the all-purpose flour, cornmeal (if using), baking powder, and a pinch of black pepper (reserve most pepper for the breadcrumb mix). Bowl 2 — whisk together eggs and milk until smooth. Bowl 3 — mix panko breadcrumbs, grated Parmesan, garlic powder, remaining black pepper, paprika, and a small pinch of salt.

Bread the zucchini

Working in batches to avoid overcrowding, dredge each dry zucchini slice first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded pieces on a wire rack set over a baking sheet. If time allows, chill breaded zucchini 10 minutes to help the coating adhere.

Heat oil

Pour about 2–3 cups oil into a heavy 10–12 inch skillet or Dutch oven to a depth of about 1/2 to 1 inch. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one breadcrumb — it should sizzle and turn golden within 30–45 seconds.

Fry in batches

Carefully add a single layer of breaded zucchini to the hot oil without overcrowding (usually 6–8 rounds depending on pan). Fry until golden brown on the first side, about 2–3 minutes, then flip and fry another 1–2 minutes until crisp and evenly colored. Adjust heat as needed to keep the oil between 325–350°F (165–175°C). Transfer fried zucchini to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with fine sea salt.

Serve

Serve the fried zucchini hot with lemon wedges, a sprinkle of chopped parsley, and the marinara or aioli for dipping. Leftovers can be reheated in a 400°F (200°C) oven on a wire rack for 6–8 minutes to crisp up again.