Description
Transform ordinary zucchini into irresistible golden-brown delights with this foolproof Crispy Fried Zucchini recipe! Each zucchini stick features a perfectly seasoned triple-layer coating that delivers maximum crunch with every bite, while the creamy, tangy dipping sauce adds the perfect finishing touch. A crowd-pleasing appetizer that disappears in minutes!
Ingredients
Scale
-
- 4 medium zucchinis, ends trimmed, sliced into ¼-inch sticks
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- 2 tablespoons milk (any kind)
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Vegetable oil, for frying (about 2–3 cups, depending on your pan size)
Best Dippin’ Sauce:
-
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chopped fresh parsley (or ½ teaspoon dried)
- Pinch of cayenne pepper (optional, for a little kick)
- Salt & pepper, to taste
Instructions
- Pat zucchini sticks thoroughly dry with paper towels to remove excess moisture.
- Set up three breading stations: In the first shallow bowl, whisk together flour, salt, pepper, and garlic powder. In the second bowl, beat eggs and milk until smooth. In the third bowl, combine panko breadcrumbs, Parmesan cheese, and Italian seasoning.
- Working with a few sticks at a time, dredge zucchini in the flour mixture, shaking off excess. Dip into egg wash, allowing extra to drip off. Finally, press into panko mixture, ensuring complete coverage and pressing gently to adhere.
- Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about ½ inch. Heat over medium-high until it reaches 350°F (or when a breadcrumb sizzles immediately when dropped in).
- Working in small batches (don’t overcrowd!), carefully place breaded zucchini sticks in hot oil. Fry until golden brown on all sides, about 2–3 minutes total.
- Use tongs or a slotted spoon to transfer fried zucchini to a paper towel-lined plate to drain excess oil.
- For the dipping sauce, whisk together all sauce ingredients in a small bowl until smooth. Taste and adjust seasonings as desired.
- Serve zucchini sticks immediately while hot and crispy, with dipping sauce on the side.
Notes
- Pat the zucchini extra dry before breading—this is crucial for achieving maximum crispiness!
- Maintain oil temperature between 325-350°F for perfect results. Too hot, and the coating burns before the zucchini cooks; too cool, and the zucchini absorbs excess oil.
- Use one hand for dry ingredients and the other for wet to prevent your fingers from becoming coated in a gummy mixture.
- For even crispier results, try double-breading: after the first panko coating, dip back into the egg wash and then into the panko again.
- Make ahead option: Prepare the dipping sauce up to 3 days ahead and store refrigerated in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American/Italian-inspired
Nutrition
- Serving Size: 6-8 sticks
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
Keywords: Crispy fried zucchini, zucchini fries, breaded zucchini, panko zucchini sticks, fried vegetable appetizer, Italian zucchini recipe, crunchy zucchini fries, golden fried zucchini, restaurant-style zucchini, vegetarian appetizer