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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - olive oil, for frying
  • 1 3/4 cups - freshly grated Parmesan
  • 1 1/2 cups - panko (Japanese breadcrumbs)
  • 3/4 teaspoons - salt
  • 2 - large eggs
  • 3 - medium zucchini, cut into 3-inch long by 1/2-inch wide strips
  • Directions:

    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.

    In a medium bowl, stir together the Parmesan (reserving 1/4 cup of Parmesan and setting aside for topping later), panko, and salt 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 remaining Parmesan and serve.

    Brief Description

    Strips of zucchini coated in Parmesan and panko and fried in olive oil.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 20 min
    Cook Time: 3 min


    Posted On:

    March 1, 2017

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