Fried Zucchini Recipe

Slice and Sweat

Trim ends from the zucchini and slice into rounds about 1/4-inch (6 mm) thick. Arrange slices in a single layer on a tray, sprinkle with the coarse salt, and let rest for 10–15 minutes to draw out excess moisture. After sweating, pat slices dry thoroughly with paper towels; removing surface moisture helps the batter adhere and prevents oil spatter.

Dry Mix

In a shallow bowl or pie plate combine the flour, cornstarch, 1/2 tsp salt, black pepper, garlic powder, and paprika. Mix until evenly distributed. In a second shallow dish place the breadcrumbs (or panko).

Wet Mix

In a medium bowl whisk the egg lightly, then whisk in the cold sparkling water (or beer) until the mixture is smooth. The batter should be thick enough to coat the back of a spoon but still pourable; adjust with a tablespoon more cold water if needed. Taste and add remaining salt if desired.

Heat Oil

Pour about 1" (2–3 cm) of oil into a large skillet or a Dutch oven (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of batter sizzles and browns in about 30–40 seconds. Maintain temperature between 325–350°F while frying.

Coat and Fry

Working in a single layer (do not overcrowd), dredge each zucchini slice first in the flour mixture, shaking off excess, then dip into the wet batter letting excess drip off, and finally press into the breadcrumbs to coat. Carefully lower 4–6 slices (depending on pan size) into the hot oil. Fry until golden brown, about 2–3 minutes per side, flipping once with tongs or a slotted spoon. Adjust heat as needed to keep oil between 325–350°F.

Drain

Using a slotted spoon or spider, transfer fried zucchini to a wire rack set over a baking sheet or to paper towels to drain briefly. If desired, sprinkle immediately with grated Parmesan and chopped parsley. Repeat with remaining slices, adding more oil if necessary and allowing the oil to return to temperature between batches.

Arrange fried zucchini on a platter, squeeze lemon wedges over them, and serve hot with marinara or aioli for dipping. Leftovers can be kept in a single layer in the refrigerator and reheated in a 400°F (200°C) oven on a wire rack for 6–8 minutes to crisp.