Looking for a delicious way to enjoy summer’s favorite squash? These crispy fried zucchini strips are golden on the outside, tender on the inside, and incredibly addictive. Lightly breaded, perfectly seasoned, and pan-fried to perfection in olive oil, this recipe turns humble zucchini into a crowd-pleasing appetizer or side dish.
Best of all? It’s easy to make with just a few pantry staples and ready in under 30 minutes.
Ingredients
- 2–3 small to medium zucchini , sliced lengthwise into ¼-inch thick strips
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Salt and freshly ground black pepper , to taste
- ½ inch (about ½ cup) extra virgin olive oil , for frying
- Dipping sauce (see suggestions below)
Instructions
Step 1: Prep the Zucchini
- Wash and dry the zucchini.
- Slice them lengthwise into ¼-inch thick strips — this helps them hold their shape and get maximum crispiness.
- Lightly season the strips with salt and pepper and set aside.
✅ Tip: Don’t salt too heavily — zucchini releases water, and excess salt can make them soggy.
Step 2: Set Up Your Breading Station
- In a shallow bowl, beat the eggs and milk together until smooth and well blended.
- In another bowl, place the flour , and season with a pinch of salt and pepper .
Step 3: Bread the Zucchini
- Dip each zucchini strip into the flour mixture — coating lightly.
- Shake off excess, then dip into the egg and milk mixture .
- Finally, return to the flour and coat again for a double layer — this ensures a crisp, golden crust.
- Shake off any excess flour and place on a plate.
🔁 Double-dredging tip: The flour → egg → flour method creates a thicker, crunchier coating that sticks through frying.
Step 4: Heat the Oil
- Pour ½ inch of olive oil into a large skillet (enough to partially submerge the zucchini).
- Heat over medium-high heat until hot but not smoking.
- Test the oil temperature :
- Dip the handle of a wooden spoon or chopstick into the oil.
- If small bubbles form steadily around the wood, the oil is ready.
- If it bubbles vigorously , the oil is too hot — reduce heat slightly.
- If there’s no bubbling , let it heat a bit longer.
⚠️ Safety tip: Never leave hot oil unattended. Keep a lid nearby in case of splatters or flare-ups.
Step 5: Fry the Zucchini
- Carefully place a few zucchini strips into the hot oil — don’t overcrowd the pan.
- Fry for 2–3 minutes per side , until golden brown and crispy .
- Use tongs to flip once — wait until the first side is well-browned to avoid the coating falling off.
- Remove and place on a plate lined with paper towels to drain excess oil.
🍽️ Keep finished batches warm in a 200°F oven while frying the rest.
Step 6: Serve Hot with Dipping Sauce
Serve immediately while hot and crispy!
Easy Dipping Sauce Ideas
Try one (or all!) of these delicious pairings:
- Garlic Parmesan Aioli:
Mix ½ cup mayonnaise, 1 minced garlic clove, 2 tbsp grated Parmesan, 1 tsp lemon juice, salt & pepper. - Ranch Dressing:
Classic favorite — homemade or store-bought. - Marinara Sauce:
Warm and tangy — perfect for a Mediterranean twist. - Spicy Sriracha Mayo:
Combine ¼ cup mayo with 1–2 tsp sriracha and a squeeze of lime. - Lemon-Dill Yogurt Sauce:
Mix Greek yogurt, lemon zest, fresh dill, garlic, salt, and a drizzle of olive oil.
Tips for the Best Fried Zucchini
✅ Use smaller zucchini — they’re less watery and more tender.
✅ Fry in batches — crowding lowers oil temperature and causes sogginess.
✅ Don’t skip the double coating — it’s the secret to a crispy crust.
✅ Serve immediately — fried zucchini is best fresh out of the pan.
✅ For extra crunch , add 2 tbsp cornstarch to the flour or use panko breadcrumbs.
Variations
🌶️ Seasoned flour: Add garlic powder, onion powder, paprika, or Italian herbs to the flour.
🧀 Cheesy crust: Mix ¼ cup grated Parmesan into the flour.
🥑 Air fryer option: Lightly spray breaded zucchini with oil and air fry at 375°F for 10–12 minutes, flipping halfway.
This fried zucchini recipe is simple, satisfying, and sure to become a family favorite. Whether you’re serving it as a snack, appetizer, or side dish, its crispy texture and fresh flavor will win over even the pickiest eaters.
So next time you have a bounty of zucchini from the garden (or a great deal at the market), skip the sauté — go for the fry.
Golden, crunchy, and totally delicious — this is zucchini done right.
