Ultimate Fried Zucchini
Golden, shatter-crisp fried zucchini with a Panko-Parmesan coating and a quick chill step to keep the breading stuck and crunchy.
Equipment
- Cutting board
- Knife or mandoline slicer
- 3 shallow bowls or pie pans
- Baking Sheet
- Wire rack
- Large (10-inch) heavy-bottomed skillet (cast iron works well)
- Thermometer (deep-fry or instant read)
Ingredients
- 2 to 3 medium zucchini (8 to 10 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 2 cups olive oil
- 2 tablespoons chopped parsley for garnish
- flaky sea salt for garnish
- lemon wedges for garnish
Instructions
Preparation & Slicing
- Trim the ends from the zucchini on a cutting board.
- Slice into 1/2-inch rounds (a mandoline slicer helps keep them uniform so they cook evenly).
The Assembly Line
- In a shallow bowl or pie pan, stir together the flour, salt, and black pepper.
- In a second shallow bowl or pie pan, whisk the eggs until fully combined to make the egg wash.
- In a third shallow bowl or pie pan, stir the Panko and Parmesan together.
- Working with 4 to 5 rounds at a time, coat zucchini in flour and shake off excess so the breading won’t slide.
- Dip into the eggs and let the extra drip off.
- Dredge evenly in the breadcrumb mixture, pressing lightly so it adheres.
The “Chill” Factor
- Transfer breaded zucchini to a baking sheet or large plate, then refrigerate for at least 15 minutes or up to 3 hours so the coating sets and stays attached during shallow frying.
Frying to Perfection
- Preheat the oven to 215°F so finished pieces stay hot and crisp.
- Set a wire rack on a baking sheet to prevent steam from softening the crust.
- In a large (10-inch) heavy-bottomed skillet over medium heat, heat the oil to 350ºF; the oil should come 1/2 inch up the side of the skillet.
- Fry 6 to 8 rounds at a time for 2 to 3 minutes per side, until deep golden brown.
- Adjust the heat as needed to keep the oil at an even temperature.
- Move fried zucchini onto the prepared wire rack and keep warm in the oven while you finish the remaining batches.
- Transfer to a serving platter, sprinkle with chopped parsley and flaky sea salt, and serve with lemon wedges for squeezing on top.
- Refrigerate leftovers tightly covered for a couple of days, then reheat for about 10 minutes in a 400ºF oven.
Notes
For extra insurance against sogginess, salt the zucchini rounds and let them “sweat” for 10 to 15 minutes, then pat very dry before breading.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.