Fried Zucchini

I love this simple fried zucchini recipe—crispy on the outside, tender inside, and perfect to make a batch when zucchini is plentiful in the garden.

Why You’ll Love This Recipe

I cherish how quickly this comes together in about 20 minutes. The light coating fries to a beautiful golden crisp, and it’s a fun make-ahead side or appetizer when I’m entertaining. Plus, I enjoy experimenting with dipping sauces to add extra flair.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2–3 small to medium zucchini, sliced lengthwise into ~¼″ strips

• 1 cup all-purpose flour

• 2 eggs, beaten with ¼ cup milk

• Salt and pepper, to taste

• About ½ inch olive oil in skillet for frying

• Optional dips: horseradish mayo, ketchup-horseradish mix, ranch with dill, herb-cucumber ranch

Directions

1. I heat about ½ inch of olive oil in a skillet over medium-high heat.

2. I slice zucchini into approximately ¼ inch sticks, then lightly salt and pepper them.

3. I whisk eggs with milk until blended.

4. I mix flour with salt and pepper in a shallow bowl.

5. I dip each zucchini stick into the egg mixture, then coat it in flour, shaking off excess.

6. I test oil temperature by dipping a wooden spoon handle—steady bubbling means it’s ready.

7. I fry zucchini in batches until golden, turning once to crisp both sides.

8. I transfer them to paper towels to drain and serve hot with dips.

Servings and timing

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Servings: 4–6 people

Variations

• Double-dip the zucchini—egg, flour, egg, then flour again—for a crunchier texture.

• Use panko breadcrumbs mixed with Parmesan and parsley for extra crispiness.

• For a lighter option, coat zucchini and bake or air-fry until crisp, similar to zucchini chips.

Storage/reheating

• Store leftovers in an airtight container in the fridge for up to 2–3 days.

• Reheat in a 350°F oven for about 10 minutes to restore crispiness.

• To keep freshly fried batches warm before serving, place them on a wire rack in a 175–200°F oven.

FAQs

1. Can I prep these ahead?

Yes—I coat the zucchini and refrigerate them briefly before frying. Just dab them dry to keep the coating crisp.

2. What oil is best?

I use extra-virgin olive oil or any neutral oil for frying. Maintaining proper oil temperature helps keep them from getting greasy.

3. How do I prevent soggy zucchini?

I pat the slices dry after salting or refrigerating to remove moisture, so the coating sticks and crisps nicely.

4. What dipping sauces pair well?

I enjoy horseradish mayo, ketchup-horseradish, or ranch with dill and cucumber. Lemon wedges and marinara also complement the flavor.

5. Can I use breadcrumbs instead?

Absolutely—panko mixed with Parmesan and parsley creates a crunchier crust reminiscent of zucchini chips.

Conclusion

These fried zucchini strips are one of my favorite ways to celebrate summer produce. Crispy, fast, and endlessly adaptable, they make a crowd-pleasing appetizer or side. I savor them hot with my go-to dipping sauces, and they’re always a hit with friends and family.