Fried Zucchini Recipe

Slice and dry

Trim both ends off zucchini. Slice into 1/4-inch thick rounds (about 4 cups from 3 medium zucchini) or into 3/4-inch sticks for fries. Place slices in a single layer on paper towels, sprinkle lightly with 1/2 tsp salt, let sit 10 minutes to draw moisture, then pat dry thoroughly with additional paper towels.

Mix dry dredge

In a shallow bowl combine panko breadcrumbs, grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to evenly distribute.

Prepare batter

In a separate medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Whisk in 2 large eggs until smooth, then slowly add 1 cup cold sparkling water until batter is the consistency of heavy cream — it should coat the back of a spoon but still be slightly runny. Keep batter cold in the fridge if not using immediately.

Set up dredging station

Arrange three stations: the batter bowl, the panko-Parmesan bowl, and a tray lined with a wire rack or paper towels to hold coated zucchini. Work in batches to avoid crowding the oil.

Pour about 2 to 3 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately but not burn. Adjust heat to maintain temperature between 340–360°F while frying.

Batter and coat

Working in small batches (4–6 pieces depending on size of your pan), dip each dried zucchini slice into the batter, allowing excess to drip back into the bowl, then press into the panko-Parmesan mixture so pieces are evenly coated. Shake off loose crumbs and transfer carefully to the hot oil.

Fry until golden

Fry batches for 2.5–3.5 minutes, flipping once if needed, until the coating is golden brown and crisp. Avoid overcrowding to keep oil temperature steady. Use a slotted spoon or spider to remove pieces and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle hot pieces lightly with additional salt to taste.

Continue frying remaining zucchini, bringing oil back up to temperature between batches. If coating gets soggy, give panko mixture a quick stir or replace with a fresh portion.

While frying, stir together 1/2 cup Greek yogurt or mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped fresh dill or parsley, 1/2 teaspoon hot sauce (optional), 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until serving.

Arrange fried zucchini on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with the dipping sauce while the zucchini are hot and crisp.