Description
Crispy on the outside and tender inside, this fried zucchini recipe is a quick and delicious way to enjoy fresh garden zucchini. Ideal as a side or appetizer with your favorite dipping sauces.
Ingredients
- 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
- ~½″ olive oil in skillet for frying
- Optional dips: horseradish mayo, ketchup-horseradish mix, ranch with dill, herb-cucumber ranch
Instructions
- Heat about ½″ of olive oil in a skillet over medium-high heat.
- Slice zucchini into ~¼″ sticks and season with salt and pepper.
- Whisk eggs with milk until blended.
- Mix flour with salt and pepper in a shallow bowl.
- Dip each zucchini stick into the egg mixture, then coat it in flour, shaking off excess.
- Test oil temperature by dipping a wooden spoon handle—steady bubbling means it’s ready.
- Fry zucchini in batches until golden, turning once to crisp both sides.
- Transfer to paper towels to drain and serve hot with desired dips.
Notes
- Double-dipping (egg-flour-egg-flour) creates a thicker, crunchier crust.
- Use panko with Parmesan and parsley for added crispiness.
- For a lighter version, bake or air-fry until crisp.
- Store leftovers in the fridge and reheat in a 350 °F oven for 10 minutes.
- Keep batches warm in a 175–200 °F oven on a wire rack before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
