Fried Zucchini Recipe
Make Fried Zucchini Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Zucchini and Prep
Breading station
Wet station
Frying
Finishing & Serving
Method
Zucchini and Prep
- 1
Wash and slice
Trim the ends from the zucchinis. Cut the zucchinis into 1/4-inch thick rounds for crisp pieces, or into 1/2-inch batons if you prefer larger sticks. Try to keep pieces uniform so they cook evenly.
- 2
Salt and sweat (optional but recommended)
Place the sliced zucchini in a single layer on a paper towel-lined tray or in a colander. Sprinkle with 1 tsp salt and gently toss to coat. Let sit for 10 minutes to draw out excess moisture, then blot dry thoroughly with paper towels. Drying helps the breading adhere and prevents oil splatter.
Breading station
- 3
Prepare dry mix
In a shallow dish, whisk together 1 cup all-purpose flour and 1 tsp of salt (from the Zucchini and Prep step if you didn't use all earlier), 1/2 tsp black pepper, 1/2 cup fine cornmeal, 1/4 cup grated Parmesan, 3/4 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried oregano. Mixing Parmesan and panko gives extra crunch and flavor.
- 4
Set up dredging stations
Place the flour/cornmeal mixture in the first shallow dish. In a second shallow bowl beat 2 large eggs with 1/4 cup whole milk and 1 tsp hot sauce (if using). Place the panko-Parmesan mixture in a third shallow dish if you want a two-step dry → wet → dry double-coating; otherwise use the single dry mix for both dredge steps as described below.
Coating
- 5
Dredge zucchini
Working in batches to avoid overcrowding, first dredge each zucchini piece in the flour/cornmeal mixture (shake off excess), then dip into the egg/milk wash, letting excess drip back into the bowl, and finally press into the panko-Parmesan mixture to coat fully. For a thicker crust, repeat the egg wash and panko step once more. Place coated pieces on a wire rack and let rest 5 minutes so coating adheres.
Frying
- 6
Heat oil
Pour about 2 cups neutral oil into a heavy skillet (cast iron or stainless) to reach about 1/2-inch depth, or heat in a deep pot to maintain steady temperature. Heat oil over medium-high heat until it reaches 350°F (175°C) — a thermometer is recommended. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.
- 7
Fry in batches
Gently add a single layer of coated zucchini pieces to the hot oil, leaving space between them. Fry 2–3 minutes per side for 1/4-inch rounds (longer for thicker pieces), turning once, until golden-brown and crisp. Maintain oil temperature around 325–350°F; lower heat if coating browns too fast. Remove with a slotted spatula to a paper towel-lined tray or a wire rack set over a sheet pan to drain. Repeat with remaining zucchini, bringing oil back to temperature between batches as needed.
- 8
Season after frying
While still hot, lightly sprinkle the fried zucchini with a pinch of additional salt and the chopped fresh parsley so the herbs cling to the crust.
Finishing & Serving
- 9
Serve
Arrange the fried zucchini on a serving platter. Garnish with extra grated Parmesan if desired and lemon wedges on the side. Serve hot with marinara or aioli for dipping.
- 10
Make-ahead and reheating notes
Fried zucchini are best eaten immediately. To reheat, place on a baking sheet in a 400°F (200°C) oven for 6–8 minutes to re-crisp. Avoid microwave reheating, which will make them soggy.
