Crispy Parmesan Fried Zucchini
This easy zucchini dish is perfectly golden and crunchy on the outside with a soft, tender middle.
recipesbynani.comWhenever summer rolls around and the garden is full of zucchini, this is my favorite way to use them up. It only takes about fifteen minutes to get them on the table, and they are always the first things to disappear at a party.
The secret to getting that perfect crunch is using Panko breadcrumbs and a little bit of salty parmesan cheese. Make sure to pat your zucchini slices dry before you start so the coating sticks perfectly every time.
🧺 Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 cup all purpose flour
- 3 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
👩🍳Instructions
- 1
Start by slicing your zucchini into even rounds and seasoning them with salt and pepper.
- 2
Set up three small bowls for your dredging station. Put the flour in the first bowl, the beaten eggs in the second bowl, and mix the Panko, parmesan, and Italian seasoning in the third bowl.
- 3
Dip each zucchini slice into the flour to coat it lightly. Then dip it into the egg, and finally press it into the Panko mixture so it is fully covered.
- 4
Pour about half an inch of oil into a medium skillet and heat it over medium high heat until it reaches 350 degrees.
- 5
Fry the zucchini in batches for about 4 to 5 minutes or until they turn a beautiful golden brown color.
- 6
Remove the slices and let them drain on a paper towel. Serve them warm with your favorite dipping sauce like ranch or marinara.
💡 Tips
To keep things crispy, make sure you do not crowd the pan while frying. If you have leftovers, they keep well in the fridge for up to five days and crisp up beautifully in an air fryer or oven at 375 degrees.
Made this recipe? Let us know how it went.
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