Breaded Fried Zucchini

Summertime! Sweltering heat and oppressive humidity are some of the less attractive aspects of summer but oh, the fresh and abundant produce! Like the unassuming zucchini. Transform this green vegetable into a plateful of delicious, breaded fried zucchini that will disappear before your eyes.

I use to grow zucchini in our little garden. But often times friends have more than they can use and share their abundance. The roadside stands and grocery store have plenty this time of year as well. 

Fried zucchini has been a summertime tradition for as long as I can remember. From childhood it was something that was on the table right along with fresh corn-on-the cob and peach pie during those hot July and August days.

Fried zucchini variations

I don’t like to fool around with a classic like breaded fried zucchini. If it ain’t broke don’t fix it is how I feel about these fabulous little tidbits. But if you are adventurous you can use panko breadcrumbs or a combination with regular breadcrumbs. Toss in some Parmesan cheese and spices or chili flakes if you’d like. 

How to make breaded fried zucchini

One really doesn’t need a recipe to make fried zucchini as you can see from the step-by-step photos below. It is a great appetizer served with a spicy dipping sauce, marinara, Ranch dressing or even with just ketchup. Or make fried zucchini as a side to burgers or grilled salmon.

Simple breading station

As with all breaded food, start with a simple breading station. You will want three trays or bowls; one with flour, one with an egg wash and the third one with breadcrumbs.

Preparing the zucchini

Wash, dry, remove the stem end and slice the zucchini into rounds or on the diagonal. I prefer to slice diagonally to create large slices with more surface area. Slice to desired thickness. Thinner slices (1/4-inch thick)  fry quicker but I like thicker slices (1/2-inch) to enjoy the flavor and texture of the zucchini. 

Dipping the zucchini slices in flour first helps the breading adhere better while frying. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.

After shaking off the excess flour, dip the zucchini slice into the egg wash. Use about one tablespoon of liquid (water, milk, cream) per egg and mix until well blended. The egg must coat the entire surface area of the zucchini in order for the breading to stick.

Finally, dip the zucchini slice into the breadcrumbs pressing gently until completely covered. 

This plate of breaded zucchini is all ready for frying.

Heat oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side (or less time if the slices are thin). 

Fry the zucchini in batches to avoid crowding and for even cooking and browning. Transfer to a paper towel-lined plate and serve immediately.

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Breaded Fried Zucchini

INGREDIENTS

• vegetable oil
• 1+ cup Panko, regular bread crumbs or combination
• 2 zucchinis, sliced on the diagonal, (I cut slices about 1/3 to 1/2-inch but you can slice them thinner)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 2 Tablespoons water

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