Fried Zucchini

Name: Fried Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium zucchini (about 9 ounces each); ½ cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 2 large eggs; 1 ½ cups panko breadcrumbs; ¼ cup finely grated parmesan cheese (optional ); 1 teaspoon dried Italian seasoning (optional); 1 ½ cups vegetable oil (or olive oil)

This crispy fried zucchini recipe makes a crowd-pleasing snack or appetizer! Each piece is coated in a savory parmesan-panko crust and is perfect for dipping.

Try my baked zucchini fries if you want an alternative to frying.

Fried zucchini slices on a serving platter with dipping sauce.

Recipe Science

The breading builds a sturdy, crisp coating by drying the surface, binding the layers, and adding a light, crunchy texture with panko.
Refrigerating the breaded zucchini before frying allows the coating to firm up, so it stays in place and doesn’t slip off in the hot oil.
Frying at 350ºF crisps the exterior without overcooking the zucchini inside, balancing between crunch and tenderness.

Why It Works

The secret to fried zucchini is the three-step breading process—flour, egg, then panko—which builds a light, crispy shell that seals moisture and delivers that satisfying golden crunch. The flour dries the surface so the egg can stick, and the egg creates a tacky layer that holds onto the airy panko crumbs. I like to mix in a bit of parmesan and Italian seasoning to boost flavor and help the coating brown as it fries.

I recommend chilling the coated slices before frying to ensure the breading sticks. This helps the layers stay in place and not slide off when they hit the hot oil. Frying at 350ºF is the sweet spot—it gives you a crisp, golden crust while keeping the zucchini tender inside. Pair it with marinara sauce or ranch dressing for a simple, satisfying snack that will disappear fast!

Ingredients You’ll Need

Ingredients needed to make this fried zucchini recipe.

Zucchini: Medium zucchini have fewer seeds, less water, and a tender texture. They are perfect for slicing into zucchini chips and crisp frying without getting soggy. Select ones that are 8 to 10 ounces in weight and about 1 ½ inches in diameter.
Flour: The starchy flour helps dry the zucchini’s surface and creates a base layer so the egg can stick, ensuring the breading adheres properly. The protein in the flour also helps create a crispy texture beneath the panko bread crumbs.
Seasoning: Seasoning the flour with salt, pepper, and garlic powder builds flavor right from the first coating layer. Salt enhances the zucchini’s natural taste, pepper adds a subtle heat, and garlic powder delivers a savory depth.
Eggs: Eggs act as the glue in the breading process. They help the panko stick to the floured zucchini slices, creating a crisp coating that stays on during frying.
Bread Crumbs: Panko breadcrumbs are light and airy, which makes them extra crispy when fried. They create a crunchier texture than regular breadcrumbs without absorbing too much oil.
Parmesan: Finely shredded Parmesan adds a salty, savory boost to the coating. It melts as it fries, helping the breadcrumbs stick together for an extra crispy, flavorful crust.
Herbs: Italian seasoning enhances the aromatics of the breadcrumb coating with dried herbs like oregano, marjoram, basil, parsley, thyme, and rosemary.
Oil: I use a high smoke point oil like vegetable, peanut, avocado, or canola oil for a neutral taste. You can also use olive oil for a more fruity flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This fried zucchini recipe is easy to customize! Try these tasty options:

Zucchini Swaps: You can use other types of squash, like yellow, crookneck, or Mexican squash.
Bread Crumb Options: If you prefer a lighter coating, try using other types of bread crumbs, like finer traditional breadcrumbs. I also use homemade bread crumbs, especially if making a gluten-free version.
Flour Swaps: Use cornstarch, rice flour, almond flour, oat flour, crushed crackers, or cereal.
Seasoning: Add onion powder, sweet or smoked paprika, cayenne pepper, cumin, or coriander.
Citrus: To brighten the flavors, add some fresh lemon zest to the breadcrumbs or garnish the fried zucchini with a squeeze of lemon juice before serving.
Herbs: Use dried oregano, basil, or parsley in the coating. Before serving, sprinkle fresh chopped herbs like parsley, basil, dill, or cilantro over the fried zucchini.
Serve with a Sauce: Dip the pieces in green goddess dressing, mayonnaise, garlic aioli, tzatziki sauce, chimichurri sauce, or basil pesto.

How to Make Fried Zucchini

Round slices of zucchini on a wooden cutting board.

Step 1: Prepare the Zucchini

Washing removes dirt and surface microbes, while drying prevents excess moisture from steaming the coating during frying. Cutting into uniform ½-inch rounds—or on a bias for more surface area—helps each piece cook evenly and develop a crisp, golden crust. I was able to get about 16 pieces from one 9-ounce zucchini.

Expert Tip: I like cutting zucchini into rounds because the skin forms a natural barrier that helps hold the tender interior together. This structure keeps the pieces from turning soggy or mushy during frying, so you get a crisp bite with a creamy center.

Bowls of zucchini, egg wash, flour, and breadcrumbs.

Step 2: Prepare the Breading Station

Setting up a three-step breading station ensures each layer sticks properly for a crisp, even coating. Seasoned flour dries the surface and adds flavor, the whisked eggs act as a binder, and the panko mixture provides crunch and savory depth from the Parmesan and herbs.

Keeping ingredients in separate bowls also prevents clumping and makes the process more efficient.

Step 3: Bread the Zucchini

I use the standard breading procedure to dredge the zucchini slices. Breading in layers—flour, egg, then panko—builds a sturdy coating that sticks and crisps beautifully.

Slice of floured zucchini in a bowl of eggs.

Shaking off excess at each step prevents clumping, and pressing the breadcrumbs ensures even coverage.

Several breaded zucchini on a paper lined sheet pan.

Briefly chilling the coated zucchini for 15 minutes helps the breading firm up and adhere better during frying.

Step 4: Fry the Zucchini

Frying at 350ºF creates a crisp, golden crust while cooking the zucchini through without making it greasy. Enough oil allows for even browning, and cooking in a single layer keeps the temperature steady for consistent frying.

Fried zucchini draining oil on a paper towel.

Draining briefly on paper towels removes surface oil, while resting on a wire rack keeps the coating crisp by preventing steam buildup.

Pro Tip: To keep fried zucchini hot and crispy while working in batches, place them on a wire rack set over a baking sheet and keep them in a 200ºF oven. The rack allows air to circulate, preventing the bottoms from getting soggy.

Fingers dipping a fried zucchini in dipping sauce.

Step 5: To Serve

Once the zucchini is hot and crispy, transfer it to a serving platter. I love finishing it with a sprinkle of salt, fresh parsley, and lemon wedges—or serve it with your favorite dipping sauce for an extra tasty bite!

Frequently Asked Questions

Should I salt the zucchini before frying?

Some cooks like to salt zucchini slices for about an hour to draw out excess moisture, which can help concentrate the flavor and prevent sogginess. While that can be helpful with very juicy zucchini, I don’t find this step necessary, especially when using medium-sized zucchini and frying at the right temperature. A good breading technique and hot oil will give you that perfect crisp bite without the extra prep.

Can I cut the zucchini into spears instead of rounds?

Zucchini spears are a fun, fry-style shape that’s perfect for dipping! Slice each one into 3 to 4 inches long strips and ½ to ¾ inches wide. Make sure that there is skin on each piece for structure. Trim away any large seeds—those hold extra water and can make the spears mushy.

Can I prepare the zucchini ahead of time and fry it later?

Yes! You can refrigerate breaded zucchini on a sheet pan for up to 2 hours before frying. For larger batches, stack them in a single layer with parchment paper between layers. Any longer, and the coating may start to soften and lose its crisp texture.

Can I bake the zucchini instead of frying it for a healthier option?

Baking is an excellent option if you’re looking for a lighter alternative to traditional fried zucchini—it still delivers crispness with less oil! Line a baking sheet with parchment paper or foil, then place a wire rack on top and lightly grease it with nonstick spray or oil. You can also bake them directly on the lined pan; just remember to flip halfway through. Bake at 425ºF (218ºC) until golden and crispy, about 10 to 15 minutes.

Can I air fry the breaded zucchini?

Preheat the air fryer to 350ºF. Spray both sides of the breaded zucchini with cooking spray. Arrange the slices in a single layer in the air fryer basket, leaving space between each piece for even airflow. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crisp.