Zucchini Lollipop Recipe

Prepare marinade

In a small bowl or jar combine extra-virgin olive oil, thinly sliced garlic, torn basil leaves, red pepper flakes, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Stir or shake to combine.

Add the mozzarella pearls or small torn mozzarella pieces to the oil mixture, pressing them gently so they are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavor to infuse. Bring to near room temperature before serving (remove from fridge 15–20 minutes ahead).

Prepare zucchini

Wash and trim the ends of the zucchini. Cut each zucchini into 1/2-inch thick rounds. You want rounds approximately 1/2" thick and about 1 1/4–1 3/4 inches in diameter depending on zucchini size. Reserve rounds that are roughly uniform in size for even cooking.

Assemble lollipops

Take a wooden skewer and push it through the center of a zucchini round so about 2–3 inches of skewer remains exposed as a handle. Repeat for all rounds. If using large rounds, you can stack two thin rounds on one skewer for a heartier bite—ensure they are snug to prevent spinning while frying.

Set up breading station

Place the flour in a shallow bowl. In a second shallow bowl whisk together the eggs and 3 tablespoons milk until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, dried Italian seasoning, 1 tsp salt and 1 tsp black pepper; mix well.

Dredge each skewered zucchini round first in flour, shaking off excess, then dip into the egg wash making sure edges are coated, and finally press into the panko mixture until evenly coated. Press the panko firmly so it adheres well. Place finished lollipops on a wire rack while you bread the rest.

Fry lollipops

Pour about 1/2"–3/4" oil into a large skillet (you should have roughly 1 cup available) and heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb test sizzles immediately. Fry the zucchini lollipops in batches (do not overcrowd) for 2–3 minutes per side, turning carefully with tongs, until golden brown and crisp. Adjust heat as needed to maintain oil temperature; total frying time per batch ~4–6 minutes.

Transfer fried lollipops to a paper towel–lined tray or wire rack set over a sheet pan and immediately season lightly with flaky sea salt. Let rest 1–2 minutes.

Arrange zucchini lollipops on a platter. Spoon marinated mozzarella (allowing some of the oil and herbs to come with it) onto small individual spoons or place in a small bowl for dipping, and tuck a few marinated mozzarella pieces onto the platter between lollipops.

Garnish with fresh basil leaves, a squeeze of lemon from the wedges, and an additional pinch of flaky sea salt if desired. Serve immediately so the zucchini remain crisp and the mozzarella is flavorful.