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Crispy Fried Zucchini Recipe

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This Crispy Fried Zucchini recipe delivers golden, crunchy spears that are seasoned perfectly and fried to perfection. Coated in a savory blend of flour, spices, and panko breadcrumbs, these zucchini sticks are a delicious appetizer or side dish, served best with garlic aioli or dill dip for dipping.

Ingredients

Zucchini Preparation

  • 2 medium zucchini, trimmed, halved lengthwise, and cut into spears (about 24 total)
  • 2 teaspoons kosher salt

Batter and Coating

  • 1 cup all-purpose flour
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ¾ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 3 cups panko breadcrumbs
  • 2 large eggs
  • 1 tablespoon water

Frying

  • 4 cups vegetable oil (about 2 inches for deep frying)

Serving

  • Flaky salt, for serving
  • Garlic aioli, for serving (optional)
  • Dill Dip, for serving (optional)

Instructions

  1. Prepare the zucchini spears: Trim, halve lengthwise, and cut the zucchini into spears, approximately 24 pieces.
  2. Salt and sweat the zucchini: Place the zucchini spears on a rimmed sheet pan, sprinkle with 1 teaspoon kosher salt, and let them sit for about 1 hour to draw out excess moisture, tossing occasionally to ensure even salting. Afterward, pat them dry thoroughly with paper towels.
  3. Prepare the batter mixtures: In one shallow bowl, mix together the all-purpose flour, onion powder, garlic powder, paprika, black pepper, and the remaining 1 teaspoon kosher salt. In a second shallow bowl, beat the eggs with 1 tablespoon of water. Place the panko breadcrumbs in a third shallow bowl.
  4. Batter the zucchini: Dip each zucchini spear first in the seasoned flour mixture, coating evenly; then dip into the beaten egg mixture, allowing excess to drip off; finally, coat thoroughly in the panko breadcrumbs, gently pressing to adhere the crumbs well.
  5. Heat the oil: In a large pot, add about 4 cups of vegetable oil to a depth of 2 inches and heat over medium-high until the oil reaches 350°F (175°C).
  6. Fry the zucchini: Working in small batches to avoid crowding, carefully add the coated zucchini spears to the hot oil. Fry until golden brown, about 2 minutes per side. Use a slotted spoon or tongs to flip and then remove the spears once cooked. Transfer them to a cooling rack set inside a rimmed sheet pan to drain excess oil.
  7. Serve: Sprinkle the fried zucchini with flaky salt to taste. Serve warm alongside garlic aioli or dill dip if desired.

Notes

  • Salting the zucchini before frying is crucial to remove excess moisture, which helps to achieve a crispier crust.
  • Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
  • Do not overcrowd the pan while frying to prevent the oil temperature from dropping.
  • Serve immediately for best texture, but fried zucchini can be kept warm in a low oven if needed.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.

Find it online: https://marthatasty.com/crispy-fried-zucchini-recipe/