Fried Zucchini Recipe

Wash the zucchini and trim the ends. Cut each zucchini into 1/4- to 1/2-inch thick rounds (or 3-inch long sticks for fries-style). Pat the slices dry with paper towels to remove excess moisture.

Place the cut zucchini in a single layer on a tray and lightly sprinkle 1 tsp salt over them. Let sit 10 minutes, then blot again with paper towels to remove any released water. This helps the breading adhere and prevents sogginess.

Set up stations

Arrange three shallow dishes: one with flour (and cornmeal if using) seasoned with 1/4 tsp black pepper; a second with beaten eggs mixed with 1/2 cup milk; and a third with panko breadcrumbs combined with 1/4 cup grated Parmesan, garlic powder, paprika, and remaining 1/4 tsp black pepper.

Working in batches, dredge each zucchini piece first in the flour mixture, tapping off excess; then dip into the egg mixture, allowing excess to drip off; finally press into the panko-Parmesan mixture to fully coat. For an extra-crisp coating, repeat the egg and breadcrumb step for a double coating.

Place coated zucchini on a wire rack set over a baking sheet and let rest 5–10 minutes to help the coating adhere before frying.

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Carefully add a single layer of zucchini pieces to the hot oil without overcrowding — fry in batches. Cook 2–3 minutes per side for rounds (or 3–4 minutes per side for thicker sticks), flipping once, until golden brown and crisp.

Use a slotted spoon or tongs to transfer fried zucchini to a paper towel–lined baking sheet to drain. Season immediately with a light sprinkle of salt to taste.

If keeping warm between batches, place drained zucchini on a baking sheet in a 200°F (95°C) oven to stay crisp until all batches are done.

Finish with a squeeze of fresh lemon juice over the hot zucchini and a scatter of chopped parsley before serving.

While zucchini rests, whisk together 1/2 cup Greek yogurt (or sour cream), 2 tbsp mayonnaise, 1 tsp lemon juice, 1/2 tsp minced garlic (or garlic powder), 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.