Crispy Fried Zucchini

4.50 from 4 votes

Crispy fried zucchini coated in seasoned breadcrumbs and Parmesan, golden outside and tender inside. Make it on the stovetop, in the oven, or in the air fryer for an easy snack, appetizer, or side.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

2 pounds zucchini medium sized, about 6-7
2 large eggs
2 tablespoons water or milk
Salt and pepper
1/2 cup all-purpose flour
1/2 cup Parmesan cheese
2 cups breadcrumbs
1 teaspoon garlic powder
2 tablespoons Italian seasoning
Canola or vegetable oil

Instructions

Add oil to a heavy, deep skillet or Dutch oven to fill about half an inch. Heat over medium-high.
Trim the ends off the zucchini and slice into half-inch rounds.
Whisk the eggs with the water, salt, and pepper in a shallow dish. Add the flour to a second dish. In a third, mix the breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
Coat each zucchini slice in flour, then egg (let the excess drip off), then the breadcrumb mixture. If you run low on egg, whisk in another.
Fry the slices in batches, without touching, about 1 to 2 minutes per side, until golden brown. Transfer to paper towels or a wire rack to drain.
Sprinkle with salt and serve immediately.

Notes

Dry the zucchini: Blot the slices before coating so they crisp instead of steaming.
Fry in batches: Crowding steams the zucchini. Leave space between pieces.
Oven method: Bake coated slices on a wire rack at 400°F for 18 to 20 minutes.
Air fryer method: Cook at 375°F in a single layer for about 8 minutes.
Breadcrumb swap: Regular crumbs give a classic coating. Panko makes them extra crispy.
Make ahead: Coat the slices and refrigerate, then fry just before serving.
Heat control: If the coating darkens too fast, lower the heat.

Nutrition

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