Fried Zucchini

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This crispy fried zucchini recipe is made with fresh zucchini slices coated with a light flour and panko crumb breading and pan fried to perfection. This restaurant-style appetizer is easy to prepare and addictively delicious served with creamy ranch dressing or marinara!

Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!

Do you ever get weird cravings? I have been craving Fried Zucchini for weeks now! I used to LOVE the ones that we got from Carl’s Jr in Fresno, California. I don’t know if all of the Carl’s Jr restaurants serve them, but they were awesome! So was the Mexican food…like I said, I’m not sure if all of the restaurants sell them or not. Fresno was a test market for new products, so we always got to try out fun new things.

While my Fried Zucchini is not an exact copy, they are actually better than the original.

How to make Fried Zucchini

I used panko crumbs instead of bread crumbs, so they were really light and crispy! I also tried to keep all of my zucchini at a 1/2-inch, so they would not be too thick.

I prefer my zucchini to be cooked and not raw at all in the center. I used my favorite breading trick, I used brown rice flour to coat the zucchini and seasoned it with some garlic and onion powder, as well as some paprika.

My onion and garlic powder has parsley mixed in, so ignore the green flecks.  It adds a subtle flavor, without being overpowering. Dredge the zucchini slices through the seasoned flour.

Then dip it in the beaten egg.

and the panko breadcrumbs.

Or if you are like me, you don’t want to make a bigger mess than you have to. 😉  Heat about 0.5-inch of oil in a heavy bottom pot or Dutch oven to 350 degrees.

Once you reach 350, carefully drop several zucchini slices into the oil.

You don’t want to overcrowd the pan, or drop the temperature too much. You want it to stay as close to 350 as you can. If the oil is not hot enough, the zucchini will be oily because they are sitting in the oil longer. If the oil is too hot, the outside will cook too quickly, and the inside will not be cooked at all.

Cook the zucchini for 3 to 5 minutes, until golden brown.

Remove zucchini with a wire strainer or tongs, and place on paper towels to drain.

Serve immediately with Homemade Ranch Dressing or Marinara.

and try to share with others! I  know, it’s hard…they are so delicious!

I never seem to remember to make my Homemade Ranch Dressing ahead of time, so it always looks very thin in photographs. I promise, it really does thicken up when it’s cold. As you can see, I did not let that stop me!

Recipe variations

• Add finely-grated parmesan cheese to the panko mixture.
• Substitute breadcrumbs for the panko.
• Add crushed chili flakes or cayenne pepper to the flour mixture for added zing
• You can use all-purpose flour in place of the rice flour, just make sure to shake off the excess or your coating may get soggy as it cooks.

Got leftovers?

• Fried zucchini tastes best fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. If longer storage is needed, freeze completely cooled zucchini in a zipper-topped bag for up to one month.
• Reheat in a 375 degree oven until crispy and heated through, or reheat in an air fryer at 380 degrees for 5 minutes.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Cutting Board & Chefs Knife
• Thermometer with Pot Clip – the one in the image stopped working, so I replaced it with this one.
• Spider Strainer – to remove the fried zucchini from the pan
• Panko Japanese-style Bread Crumbs

more delicious zucchini recipes

• Zucchini Fritter with Pine Nut Dipping Sauce
• Zucchini Shrimp Scampi
• Sauteed Zucchini and Carrots
• Grilled Summer Squash Pizza
• Sheet Pan Greek Chicken Dinner

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Enjoy!!