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Fried Zucchini Rounds

By Melissa Clark

Updated May 2, 2024

Total Time
20 minutes
Cook Time
2 minutes
Rating
4(32)
Comments
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The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in egg, then in bread crumbs. If you do it once with the zucchini slices, you get a deeply craggy, golden shell surrounding a tender vegetable chip. Dip it twice and it’s twice as good.

Featured in: Everybody Outside With the Deep Fryer

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Ingredients

Yield:4 to 6 servings
  • 3small zucchini, trimmed and sliced into ½-thick rounds
  • Kosher salt, to taste
  • Vegetable oil, for frying
  • 1cup flour
  • 2large eggs, lightly beaten
  • 1cup plain dried bread crumbs
  • Black pepper, to taste
  • Lemon wedges, for serving optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

337 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 310 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.

  2. Step 2

    In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.

  3. Step 3

    Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.

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Ratings

4 out of 5
32 user ratings
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Comments

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Adrienne

An old summertime favorite! I used Italian breadcrumbs but they still needed salt. I made a quick horseradish sauce that added some tang. Satisfied my craving for fried food!

Goran

Made these in my outdoor steel frying pan and served them as a pre-dinner snack together with a dip made of mayo spiced with srirachasauce, truffeloil and a little salt. Absolutely delicious! A perfect snack on a summer day.

giuldc

So easy and delicious! I skipped the frying in oil and sprayed both sides with oil spray. Cooked them in the air fryer at 400 for ten min flipping once. Didn’t even need a dipping sauce.

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