In this fried zucchini recipe, zucchini rounds are dredged in flour, dipped in egg and coated with seasoned breadcrumbs. Then the zucchini is fried until golden and crispy on the outside and tender and moist on the inside.
The fried zucchini is topped with grated parmesan cheese and chopped parsley and served with warm marinara sauce for dipping. This is a fantastic side dish or appetizer that just may outshine the main dish!
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 Large Zucchini, cut into ½ inch rounds (yields 12-14 pieces)
- 1 teaspoon Salt, divided, plus a pinch for the egg and to sprinkle on the fried zucchini
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- ¼ cup Flour (all purpose)
- 1 Egg, beaten
- ½ cup Breadcrumbs, plain
- Canola Oil, for frying – enough to cover the bottom of a large skillet with ¼ inch of oil
Garnishes
- Grated Parmesan Cheese
- Chopped Parsley
Dipping Sauce
- Marinara Sauce, warmed through
You will also need
- A sheet pan or platter lined with parchment paper
- A large sheet pan lined with a cooling rack, or if you don’t have one, a plate lined with paper towels to place the zucchini after it is fried.
How to bread zucchini
Slice the zucchini into ½ inch rounds and place them on a paper towel until ready to use.
To bread the zucchini we need to dredge it in flour first, then dip in the wet ingredient and finally, coat with the breadcrumbs.
If we skip the dredging step, the breading will separate from the zucchini and flake off. The flour and wet ingredient (egg in this case) creates a “glue” so that the breading can adhere to the food. Check out this dredging and breading post for more information.
Set up a breading station
- Use a baking sheet or two large plates, add the flour to one side and the breadcrumbs to the other. I use a quarter sheet pan, that way, I only have one thing to wash.
Since the zucchini is small I have plenty of room. If I was breading a large piece of steak, like for this bistec empanizado, then I would use a larger sheet pan.
- Add ½ teaspoon of salt to the flour and stir it in with a fork.
- Add ½ teaspoon of salt, garlic powder, dried oregano and black pepper to the breadcrumbs and stir them in with a fork.
- Add the egg and a pinch of salt to a medium bowl and beat well.
Bread the zucchini rounds
Working with one zucchini piece at a time, coat it on both sides with the flour. Tap it gently on the pan to shake off the excess.
Next, dip the zucchini in the egg mixture. The egg will wash right off the zucchini, it is necessary to rub it gently so that the egg adheres to the flour. I take my thumb and rub the middle gently, that does the trick. Make sure it is evenly moist.
Now, place the zucchini in the breadcrumbs and press down. Turn and press down again. Do this a couple of times until the zucchini is completely coated.
Set it on a sheet pan lined with parchment paper and repeat with the remaining pieces.
Fry the zucchini
Add enough oil to a large, non-stick skillet to cover the bottom by at least ¼ inch. How much oil to use will depend on the size of the skillet. 1 – 1½ cups should do it.
Heat the oil over medium high heat. When the oil is hot, but not smoking, add the zucchini to the skillet. Use a test piece. If the oil starts bubbling around the edges, it is ready.
Fry the breaded zucchini for approximately 2 minutes per side, or until they reach the desired golden brown color. Keep an eye on them, if they are browning too quickly, lower the heat just a touch and flip the zucchini more often.
Frying tips for the best fried zucchini
- Two minutes per side was the magic number for us, but it depends on how hot the oil is, and the skillet you’re using. Use the time as a guide, but don’t fret if you need more or less.
- Don’t overcrowd the skillet. There should be enough room so that the zucchini is not overlapping. If you have to, fry in batches.
- If you are frying in batches, take the skillet off the heat while you remove the zucchini and get them all settled on the plate or pan.
As soon as the zucchini rounds are out of the skillet onto the lined sheet pan or plate sprinkle them with a little bit of salt.
Garnish the zucchini with parmesan cheese and chopped parsley and serve with warm marinara sauce. Serve immediately and enjoy!
You may also like these side dish recipes:
Fried Zucchini Recipe
Ingredients
- 1 Large Zucchini cut into ½ inch rounds (yields 12-14 pieces)
- 1 teaspoon Salt divided, plus a pinch for the egg and to sprinkle on the fried zucchini
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- ¼ cup Flour all purpose
- 1 Egg beaten
- ½ cup Breadcrumbs plain
- Canola Oil for frying – enough to cover the bottom of a large skillet with ¼ inch of oil
Garnishes
- Grated Parmesan Cheese
- Chopped Parsley
Dipping Sauce
- Marinara Sauce warmed through
Instructions
You will also need: A pan or platter lined with parchment paper and a large sheet pan lined with a cooling rack, or if you don’t have one, a plate lined with paper towels to place the zucchini after it is fried.
- Slice the zucchini into ½ inch rounds and place them on a paper towel until ready to use.
Set up a breading station
- Use a baking sheet or two large plates. Add the flour to one side and the breadcrumbs to the other.
- Add ½ teaspoon of salt to the flour and stir it in with a fork.
- Add ½ teaspoon of salt, garlic powder, dried oregano and black pepper to the breadcrumbs and stir them in with a fork.
- Add the egg and a pinch of salt to a medium bowl and beat well.
Bread the zucchini rounds
- Working with one zucchini piece at a time, coat it on both sides with the flour. Tap it gently on the pan to shake off the excess.
- Dip the zucchini in the egg mixture. Rub it gently with the egg so it adheres to the flour. Make sure it is evenly moist.
- Place the zucchini in the breadcrumbs and press down. Turn and press down again. Do this a couple of times until the zucchini is completely breaded.
- Set it on a sheet pan lined with parchment paper and repeat with the remaining pieces.
Fry the zucchini
- Add enough oil to a large, non-stick skillet to cover the bottom by at least ¼ inch.
- Heat the oil over medium high heat. When the oil is hot, but not smoking, add the zucchini to the skillet. Use a test piece. If the oil starts bubbling around the edges, it is ready.
- Fry the breaded zucchini for approximately 2 minutes per side, or until they reach the desired golden brown color. Keep an eye on them, if they are browning too quickly, lower the heat just a touch and flip the zucchini more often.
- As soon as the zucchini rounds are out of the skillet onto the sheet pan or plate sprinkle them with a little bit of salt.
- Garnish the zucchini with parmesan cheese and chopped parsley and serve with marinara sauce. Serve immediately.
Leave a Reply