Fried Zucchini

Crispy, golden fried zucchini slices with a seasoned breadcrumb crust — a quick, versatile appetizer or side that’s tender inside and crunchy outside, finished with lemon and parsley.

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Course: Appetizer

Cuisine: Mediterranean

Keyword: fried zucchini, crispy zucchini, breaded zucchini, summer appetizer, zucchini recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 230kcal

Ingredients

3 medium zucchini about 700–800 g
1 cup 120 g all-purpose flour
1 cup 100 g breadcrumbs or panko
2 large eggs
1/2 cup 120 ml milk or buttermilk
1 tsp garlic powder
1 tsp paprika
1 tsp salt plus extra to finish
1/2 tsp black pepper
1/4 cup grated Parmesan optional
Neutral oil for frying vegetable, canola, or sunflower
Lemon wedges and chopped parsley to serve

Instructions

Wash zucchini and trim the ends; slice into 1/4–1/2 inch rounds or lengthwise planks.
Pat slices dry with paper towels to remove surface moisture for better crisping.
Set up a dredging station: flour seasoned with salt and pepper; beaten eggs mixed with milk; breadcrumbs mixed with garlic powder, paprika, and Parmesan.
Heat a shallow layer (about 1/4–1/2 inch) of oil in a large skillet over medium-high heat until shimmering.
Lightly coat each zucchini slice in flour, shaking off excess to prevent clumping.
Dip floured slices into the egg mixture, letting excess drip off before the next step.
Press slices into the breadcrumb mixture, coating thoroughly and pressing to adhere.
Fry in batches without overcrowding, 2–3 minutes per side, until golden brown and crisp; adjust heat so crumbs brown slowly without burning.
Transfer cooked slices to a wire rack or paper towel-lined plate; sprinkle immediately with a little salt and a squeeze of lemon.
Serve warm with lemon wedges and chopped parsley; repeat frying remaining batches, maintaining oil temperature between batches.

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