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Fried zucchini is one of the greatest savory treats! My recipe yields incredibly crisp bites that will become a favorite to make, serve, and enjoy. I even offer an air fryer alternative to keep things on the lighter side.
Every summer, I find myself with an abundance of zucchini. Any gardener who plants this veg does! I put it to use with various recipes like my zucchini bread and basil zucchini soup. But is there anything more satisfying than transforming fresh summer zucchini into crispy fried zucchini sticks that rival even the best French fries? There sure is not!
I got on the fried zucchini bandwagon last summer when I had the best version of these I’d ever eaten at the food truck over at our local treasure, Bear Creek Organic Farm. What made them so great was the crispy exterior in every bite, the just-right saltiness (but not overly), and the dip alongside (their Black Garlic Everything Sauce, oh my goodness, wish you could taste it!).
Did I write and ask them for the recipe?! You bet I did. And I received a generous response! So my recipe is based on theirs, an easy homemade zucchini recipe that will guide you through the process, focusing on tips for breading and frying to achieve crisp, golden brown perfection.
My method uses a classic breading process, which helps the crispy coating adhere to the zucchini really well. It’s worth the extra few minutes to dip, dip, dip…then fry! The results are beyond crispy…they’re actually crunchy with every bite! Whenever we gobble up a batch, everyone says they can’t wait to eat them again, asap!
Information About the Ingredients
These are just a few notes about the key components. Please be sure to scroll down to the recipe card for the complete details!
- Zucchini – I recommend using small to medium zucchini. Large zucchini can be a bit watery and bland. You can also use yellow squash for a slightly sweeter flavor.
- All-purpose flour – Flour is an important part of the breading process, so don’t skip it! It helps the coating to adhere. Substitute with gluten-free flour or almond flour if needed.
- Eggs – These help the breading adhere in a standard breading process of flour+egg+breading.
- Panko breadcrumbs and cornmeal – Bear Creek brilliantly uses a combination of panko and cornmeal, which creates a crunchier exterior compared to regular breadcrumbs. Italian breadcrumbs or plain breadcrumbs will work if you don’t have panko (but do try to grab some!). Substitute with gluten-free panko if needed.
- Spices – Use your imagination here! I add black pepper, sumac, and granulated garlic powder along with fine sea salt to level up the breading flavor. Add paprika or even chili powder or cayenne for a spicy touch. You can also add a little Parmesan cheese to the breadcrumbs (2 tablespoons finely grated).
- Oil for frying (or vegetable oil/canola oil for a high smoke point) – For a pan sauté like my recipe calls for, you can use your favorite oil. My go-to here is avocado oil or a combo of avocado oil and expeller-pressed organic canola, grapeseed, or safflower oil. Ghee also works for frying, but because we need plenty of it, I opt for oil.
A Note on Handling the Zucchini
Many recipes call for drawing out the water in the zucchini before frying to prevent sogginess. I’ve tried it with and without this additional step, and you know what? I did not find enough difference to call for it in my recipe. I always simplify recipes when and where possible without compromising the results.
If you want to try it, you can slice the zucchini into batons (sticks), dust them with a little salt, and let them sit on paper towels for about 15-20 minutes. After salting, pat the batons (or zucchini slices) dry thoroughly to remove as much excess moisture (and some of that salt) as possible.
Another method that my friends at Bear Creek use is cutting away the line of seeds from the zucchini center. You can do this after the batons are cut. Again, I tested both with and without cutting the seed line from the middle, and the results were equally as good! In other words: not necessary.
Crispy Frying Expert Tips
- Drain Properly: After frying, transfer zucchini onto a paper towel-lined plate, pan, or a wire rack to drain excess oil and maintain crispiness. Now is the time for an immediate sprinkle of fine sea salt; doing this while the fried zucchini is still hot helps the salt to adhere.
- Set up an assembly line: Set up shallow plates or a shallow bowl for each, with flour, beaten eggs, and a breadcrumb mixture separately, for efficient coating.
- Dredge well!: Dredge each zucchini piece well in flour, dip into egg wash, and then coat thoroughly with breadcrumb mixture. Press gently to help the coating adhere. You can work with more than one piece at a time, say two or three, but too many will create a mess of the breading. Also, with the flour mixture, it’s important to tap off the excess, and it can be difficult to do if the bowls are overloaded with zucchini pieces.
- Avoid Excess Coating: Shake off any excess flour and any excess bread crumbs as you go. The flour step is to create a very light coating on the zucchini, not a thick coating.
- Fry in a Single Layer: Fry zucchini in small batches to avoid overcrowding the pan–this allows for even cooking and that special something we are after: crispiness!
- Monitor Oil Temperature: Keep the oil hot but not smoking. If frying in a pan, use a frying thermometer if needed to maintain a high heat of 360-375°F, which helps in creating a crispy crust.
Air Fryer Fried Zucchini
To air fry zucchini, arrange the coated zucchini fries in the fryer basket, coat them with cooking spray, and air fry at 400°F for 7-9 minutes. Fry time will vary based on your model and the size of your zucchini pieces. Check early and look to finish with al dente pieces, not soft.
Serving Ideas
This part is essential: serve immediately! Like most fried morsels, fried zucchini tastes best and will have that fabulous texture while still hot (and not reheated). Just don’t burn your mouth, which someone always does around here! Poor habibis can’t wait!
Serve your crispy bites hot from the fryer as an appetizer or snack with your favorite dipping sauces like toum, tahini sauce or tahini dressing, yogurt dip, labneh Green Goddess dressing, marinara sauce, ranch dressing, or a simple squeeze of lemon. These are a wonderful addition to mezze, small plates as an appetizer, or a tapas-style meal. You can also serve fried zucchini as a side dish to just about any protein, from grilled meats and kabobs to mujadara lentils.
How to Store
Store any leftover zucchini sticks in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or air fryer briefly for the best results to maintain their crispiness.
Fried Zucchini Recipe
Equipment
- 1 Blender or Food Processor
- 3 Medium Bowls
- 1 Sauté Pan
- 1 Pair of Tongs
Ingredients
- 3 medium zucchini
- 1 1/2 cups unbleached all-purpose flour
- 2 cups panko
- 1/4 cup cornmeal
- 1 teaspoon fine sea salt, plus more for finishing
- 1/4 teaspoon black pepper
- 1/2 teaspoon sumac, or paprika, 7 Spice, or other spices
- 1 teaspoon granulated garlic powder
- 2 large eggs
- 4 cups oil, avocado, olive oil, expeller pressed canola, safflower oil, or grapeseed oil, for frying
Instructions
- Cut the zucchini in sticks (batons): Trim the zucchini ends and cut them in half crosswise. Then cut each half into two or three sticks depending on the size of the zucchini, cutting on an angle from the green outer edge toward the center of the cut-side facing down. Try to cut them all a similar size.
- In a small food processor or a blender, process the panko, cornmeal, and spices until mixed and ground. Transfer to a medium bowl.
- In another medium bowl, whisk the eggs with 2 teaspoons water to make the egg wash. Place the flour in a third medium bowl.
- In a large sauté pan, heat the oil over medium-high heat to about 375°F. Keep it there and don't let the oil get hotter than that.
- Bread the zucchini sticks, just a couple at a time. First, dip in flour and knock of any excess (that's important!). Second, dip in egg wash and allow excess egg to drain off. Third, dip in the panko mixture. Set aside until you have about 15 breaded sticks.
- Use tongs to place the breaded zucchini in the hot oil. They should bubble vigorously. When the bottom side is golden after about 2 minutes, use the tongs to turn the zucchini sticks. Continue frying until golden, another minute or two.
- Line a plate with paper towel. Transfer the fried zucchini to the plate and dust lightly with more fine sea salt. Serve immediately with your favorite dipping sauce and continue breading and frying the rest of the zucchini.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite ways to use up extra zucchini, and my family loves it too! An air fryer uses a lot less oil also, but if you make sure your oil is hot, it won’t soak up much.
Great Mary!
This looks yum! BTW- gluten free panko is readily available, there are several brands both plain and seasoned.
Meredith yes, thanks so much, will add that to options!