Fried Zucchini With Jalapeno Rings Recipe

Prepare and slice

Trim ends off the 3 medium zucchini. Slice into 1/4- to 1/3-inch thick rounds; aim for uniform thickness so they cook evenly. Place slices on a large plate or tray and sprinkle with 1 tsp salt; let sit 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.

Season zucchini rounds lightly with 1/2 tsp of the ground black pepper after drying. Set aside on a plate in a single layer while you make the batter.

Prepare jalapeños

Wash 6 jalapeños. Wearing gloves if preferred, slice into 1/4-inch rings and remove seeds if you want milder heat. Pat rings dry and sprinkle with 1/4 tsp salt. Keep separate from zucchini.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp salt, 1/2 tsp garlic powder and 1/2 tsp onion powder. In a small bowl beat 1 large egg lightly, then add to dry ingredients. Gradually whisk in 1 cup very cold sparkling water until the batter is smooth and slightly thick but still fluid enough to coat (adjust up to 2 tbsp more water if needed). Chill batter in refrigerator 5–10 minutes to relax.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep skillet to reach a 1.5–2 inch depth (about 1 liter for a 10-inch pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Coat and fry zucchini

Working in batches to avoid overcrowding, dip zucchini rounds into the batter to fully coat. Optionally press coated rounds into 1/2 cup panko breadcrumbs for extra crunch. Carefully slide coated zucchini into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) while remaining batches fry.

Coat and fry jalapeño rings

After zucchini batches, fry jalapeño rings the same way: dip rings in batter (and panko if using) and fry in batches 1–2 minutes until golden and crisp. Drain on paper towels. Taste a single ring from the first batch to confirm heat level and doneness.

If oil temperature drops, raise heat and allow oil to return to 350°F (175°C) before continuing. Discard any leftover batter that has absorbed crumbs or become too thick.

Prepare and serve sauce

Place 1 cup ranch dressing in a small bowl. Stir in 1 tsp fresh lemon juice and 1 tbsp chopped chives if using. Taste and adjust seasoning—add a pinch of salt or a squeeze more lemon if desired. Serve chilled or at room temperature alongside the fried zucchini and jalapeño rings.