Fried Zucchini Recipe
Lightly Breaded and Topped with Parmesan Cheese. Served with Ranch Dressing
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Ingredients
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Zucchini
Breading
Frying & Finish
Ranch Dressing (quick homemade)
Method
Zucchini
- 1
Prep
Wash zucchini and trim both ends. Slice into 1/4-inch rounds (for classic bites) or 1/2-inch sticks if you prefer dippable fries. Place slices in a single layer on a tray and sprinkle 1 tsp coarse salt over them to draw out moisture. Let sit 8–10 minutes, then blot both sides dry with paper towels to remove excess liquid and salt.
Breading
- 2
Season the flour
In a shallow bowl or plate, combine 3/4 cup all-purpose flour with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder and 0.25 tsp smoked paprika. Stir to mix evenly.
- 3
Make egg wash
In a second shallow bowl, whisk together 2 large eggs and 2 tbs milk until smooth.
- 4
Prepare breadcrumb mix
In a third shallow bowl, combine 1.5 cups panko breadcrumbs and 1/2 cup grated Parmesan. Mix so the cheese is evenly distributed through the crumbs.
- 5
Dredge zucchini
Working in batches, dredge each zucchini slice first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the panko-Parmesan mixture so each piece is evenly coated. For a thicker, crunchier crust, repeat the egg wash and breadcrumb step for a double coat.
Frying & Finish
- 6
Heat the oil
Pour 2 cups neutral oil into a wide, heavy skillet (cast iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches approximately 350°F (use a thermometer) or a small breadcrumb sizzles immediately on contact but does not smoke.
- 7
Fry in batches
Carefully add a single layer of breaded zucchini to the hot oil without crowding (3–5 pieces depending on pan size). Fry until golden brown, about 1–2 minutes per side. Use tongs to turn once. Adjust heat as needed to maintain oil temperature; lower heat slightly if crust browns too fast.
- 8
Drain
Transfer fried zucchini to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle the hot zucchini with 2 tbs grated Parmesan and 2 tbs chopped parsley so the cheese adheres while warm. Repeat frying remaining batches.
- 9
Ranch Dressing (quick)
- 10
Make dressing
Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs buttermilk and 1 tbs lemon juice until smooth. Stir in 1 tsp dried dill, 1 tsp garlic powder, 1/2 tsp onion powder, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust salt or lemon as needed.
- 11
Rest
If time allows, chill the dressing 10–15 minutes to let flavors meld. Otherwise, serve immediately alongside the hot zucchini.
