Description
This Crispy Fried Zucchini recipe offers perfectly golden, crunchy zucchini spears coated with a flavorful seasoned flour and panko breadcrumb mixture, then deep-fried to crispy perfection. Ideal as a delicious appetizer or snack, these zucchini fries are served with optional garlic aioli or dill dip for an extra burst of flavor.
Ingredients
Zucchini
- 2 medium zucchini, trimmed, halved lengthwise, and cut into spears (about 24 total)
- 2 teaspoons kosher salt, divided
Breading Mixture
- 1 cup all-purpose flour
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- ¾ teaspoon paprika
- ½ teaspoon freshly ground black pepper
Breading and Frying
- 3 cups panko breadcrumbs
- 2 large eggs
- 1 tablespoon water
- 4 cups vegetable oil (about 2 inches deep for frying)
To Serve
- Flaky salt, for sprinkling
- Garlic aioli (optional)
- Dill Dip (optional)
Instructions
- Prepare the zucchini spears: Place the zucchini spears on a rimmed sheet pan and sprinkle with 1 teaspoon of kosher salt. Let them sit for about 1 hour, tossing occasionally to release moisture. Afterward, pat the zucchini dry thoroughly with paper towels to remove any excess water.
- Prepare the batter: In a shallow bowl or pie plate, combine the all-purpose flour, onion powder, garlic powder, paprika, black pepper, and the remaining 1 teaspoon of kosher salt. In a separate shallow bowl, beat the eggs with 1 tablespoon of water. Place the panko breadcrumbs in a third shallow bowl.
- Batter the zucchini: Working with one piece at a time, dip each zucchini spear first into the flour mixture, coating evenly. Then dip into the beaten eggs, allowing the excess to drip off. Finally, coat the zucchini well in the panko breadcrumbs, gently pressing the crumbs to adhere.
- Fry the zucchini: Set a cooling rack inside a rimmed sheet pan to drain. Heat the vegetable oil in a large pot over medium-high heat until it reaches 350°F (175°C). Fry the zucchini spears in small batches, carefully adding them to the hot oil. Cook for about 2 minutes per side or until golden brown and crispy. Use a slotted spoon or tongs to transfer the fried zucchini to the cooling rack to drain excess oil.
- Serve: Sprinkle the crispy fried zucchini with flaky salt. Serve immediately with garlic aioli or dill dip on the side for dipping, if desired.
Notes
- Make sure to thoroughly dry the zucchini after salting to ensure maximum crispiness.
- Maintain the oil temperature at 350°F to prevent soggy or greasy zucchini.
- Work in batches when frying to keep the oil temperature consistent and avoid overcrowding.
- The garlic aioli and dill dip are optional but add great flavor contrast to the crunchy zucchini.
- Use a thermometer to accurately monitor the oil temperature during frying.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
