Fried Zucchini
This recipe guides you through making crispy fried zucchini sticks, coated in a savory Parmesan and panko breading. Deep-fried to a golden perfection, these zucchini sticks are a delightful appetizer or side dish, perfect for satisfying cravings for something crunchy and flavorful. Quick to prepare, they are best enjoyed fresh.
Equipment
- 1 Large Heavy-Bottomed Pot or Frying Pan Essential for safe and even deep-frying.
- 1 Deep-Fry Thermometer Crucial for accurately monitoring oil temperature to ensure crispness and prevent oil absorption.
- 2 Medium Bowls For setting up the breading station (egg wash and panko mixture).
- 1 Slotted Spoon or Spider For safely adding and removing zucchini from hot oil.
- 1 Baking Sheet with Paper Towels For draining excess oil from fried zucchini.
Ingredients
Main
- Olive oil for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko Japanese breadcrumbs
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini cut into 3-inch long by 1/2-inch wide strips
Instructions
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Notes
Oil temperature is paramount for perfect fried zucchini. Maintain 350°F (175°C) to ensure a crisp exterior and prevent the zucchini from becoming greasy. Fry in small batches to avoid overcrowding the pan, which drastically lowers oil temperature and leads to soggy results. For enhanced flavor, consider adding a pinch of garlic powder or dried oregano to the panko mixture. Serve immediately, as fried foods lose their crispness quickly. A side of marinara sauce or a lemon-garlic aioli would complement this dish beautifully.