There’s something about crispy fried zucchini that just screams summer, isn’t there? Whether you’re picking fresh from the garden or grabbing a few green beauties at the store, this simple appetizer is one of my favorite ways to use zucchini. We’re talking crunchy, golden rounds with a soft center and the kind of flavor that makes you grab “just one more” … five times in a row.
This recipe is perfect for backyard cookouts, game days, or just when you’re craving something crispy but easy. And the best part? We’re using a double-dip method that gives these zucchini slices that crave-worthy crunch without any breadcrumbs or fancy coating.
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Let me walk you through how to make these irresistible bites!
Why You’ll Love This Fried Zucchini
- Crispy with no breadcrumbs – just seasoned flour and egg!
- Perfect way to use up garden zucchini
- Comes together fast – under 20 minutes from start to finish
- Great as an appetizer, snack, or side dish
- Easy ingredients you probably already have
Ingredients You’ll Need
You don’t need a long list for these, but it’s all about the flavor you build into the flour:
- Fresh zucchini
- All-purpose flour
- Garlic powder
- Onion powder
- Smoked paprika
- Salt and black pepper
- Grated Parmesan cheese
- Dried basil
- Eggs
- Milk
- Oil for frying (canola or vegetable oil work great)
Step-by-Step: How to Make Fried Zucchini
Step 1: Slice the Zucchini
Slice your zucchini into ¼-inch rounds. Not too thick, not too thin—just right for a quick fry and a soft inside.
Step 2: Make the Seasoned Flour
In a shallow bowl, mix together flour, garlic powder, onion powder, smoked paprika, salt, pepper, dried basil, and grated Parmesan. This seasoned flour is where the flavor magic happens.
Step 3: Whisk the Eggs
Crack a couple of eggs into a second bowl add milk and whisk until smooth.
Step 4: Dredge
Dip each slice into the seasoned flour, then into the egg, then back into the flour. That double coat gives them the best crispy texture!
Step 5: Fry Until Golden
Heat oil in a skillet to about 350°F. Fry the zucchini in batches, about 2 minutes per side, until golden and crispy. Don’t overcrowd the pan!
Step 6: Drain and Serve
Transfer to a paper towel-lined plate. While they’re still hot, sprinkle with a little extra salt or even a pinch of Parmesan if you’re feeling fancy.
Tips & Variations
- Add a pinch of red pepper flakes to the flour for a little kick.
- Swap dried basil for Italian seasoning for a herbier twist.
- Serve with ranch, garlic aioli, marinara, or spicy mayo for dipping.
- Want to make it gluten-free? Use your favorite GF flour blend.
How to Store Leftovers
Fried zucchini is best served fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp them back up.
More Zucchini Favorites
Chocolate Peanut Butter Zucchini Bread
Pasta With Zucchini and Cherry Tomatoes
Zucchinicious Bars-Savory Zucchini Bars
Frequently Asked Questions
Do I need to peel the zucchini before frying?
No, the skin softens as it fries and adds color and texture, so just wash and slice.
How do I keep fried zucchini crispy?
Dredge properly (flour–egg–flour method) and serve right away. You can also keep them warm in a 200°F oven.
Can I bake instead of fry?
Yes! Brush with oil and bake at 425°F until golden for a lighter version.
Crispy Fried Zucchini
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 large eggs
- 1/4 cup milk
- Oil for frying canola, vegetable, or avocado oil
Instructions
- In a shallow bowl, mix flour with garlic powder, onion powder, smoked paprika, Parmesan, dried basil, salt, and pepper.
- In another bowl, whisk the eggs and milk until smooth.
- Dip each zucchini slice into the flour mixture, then into the egg, and back into the flour mixture for a thick, flavorful coating.
- Heat oil in a skillet over medium-high heat until it reaches 350°F.
- Fry zucchini slices in batches, about 2 minutes per side, or until golden and crispy.
- Transfer to paper towels to drain. Serve immediately with your favorite dipping sauce.