Name: Crispy Fried Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 medium zucchini, sliced into ¼-inch rounds; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs (Panko works best); ½ teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; Vegetable oil, for frying

There’s something about zucchini that always surprises me. Most of the time, it’s sitting quietly in the corner of the vegetable drawer, waiting for a chance to shine. And then you turn it into these crispy golden rounds and suddenly it’s the star of the table. These little fried zucchini coins are crunchy on the outside, soft in the middle, and so addictive that I often end up standing by the stove, “taste-testing” half the batch before it even reaches the plate.

Crispy Fried Zucchini This recipe has been my go-to especially during late summer and early fall, when friends who garden drop off more zucchini than I can possibly use. Instead of letting them pile up, I slice them into rounds, bread, fry, and serve with a dip or two. Suddenly, a vegetable that feels ordinary becomes a snack that no one can resist.

What You’ll Need in Your Kitchen

Zucchini – Keep the peel on; it gives texture and holds the slices together. Slice into ¼-inch rounds for the perfect balance of crunch and tenderness.
Breadcrumbs – I swear by Panko for recipes like this. They make the coating light and crispy instead of heavy.

Seasoning – A little salt and pepper go a long way, but you can add garlic powder, paprika, or even Parmesan cheese for extra flavor.
Flour – Just plain all-purpose flour to give the coating something to cling to.
Eggs – Use large eggs; they help the breadcrumbs stick well.

Oil – Go for something neutral like canola or sunflower oil so the zucchini flavor comes through.

Step-by-Step: How I Fry Them

Get the oil hot – A large skillet works best. Medium heat is usually enough; if it’s too hot, the outside will burn before the inside cooks.
Set up your stations – One plate for flour, one shallow bowl for beaten eggs, and one for breadcrumbs mixed with seasoning.

Dredge, dip, coat – First flour, then egg, then breadcrumbs. Press gently so the coating stays on.
Fry until golden – Just a few minutes per side. Don’t crowd the pan, or they’ll steam instead of crisp.

I usually make a double batch because they disappear fast.

Baking Instead of Frying

If you’d rather skip the oil, baking works well too. Preheat your oven to 400°F, line a baking sheet with parchment, and arrange the zucchini slices in a single layer. Bake for 20 minutes, flip them, and bake another 10–15 minutes until golden. The texture is a little different—less crunchy, but still tasty and lighter.

Why Zucchini Sometimes Turns Soggy

Here’s the thing: zucchini is packed with water. If you slice it and fry right away, that moisture can ruin your crispiness. The trick I use is salting the slices first. Lay them on a paper towel, sprinkle with salt, and let them sit for 10–15 minutes. You’ll see little droplets of water form—pat them dry, and now they’re ready for breading. This one extra step makes a big difference, especially if you’re baking instead of frying.

Dips I Love with Fried Zucchini

Half the fun is pairing these golden rounds with something creamy or tangy. Some favorites in my kitchen:

Classic ranch
Blue cheese dip

Thousand Island
A simple fry sauce: mayo + ketchup + Worcestershire + garlic powder
Honey mustard: Dijon, honey, mayo, lemon juice

A smoky chicken sauce: yellow mustard, Dijon, honey, BBQ sauce, mayo

Honestly, sometimes I just grab a bowl of marinara or a garlicky yogurt dip and call it a day.

Yield: 4