Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!
Crispy Parmesan Fried Zucchini
Zucchini is one of my favorite summer sides because there are so many amazing ways to cook it! This crispy parmesan version has to be one of my best versions so far. The crunch of a simple panko breading on the outside and the tender zucchini on the inside tastes so good. You won’t be able to eat just one.They are so incredible you will keep going back for more!
Just because something is fried does not mean it is has to taste heavy and oily. The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the italian seasonings keeps the flavor fresh. The crispy texture of each bite and the nutty parmesan flavor is addicting! Serve them as an appetizer, snack, or side dish and this will become a family favorite in no time!
Zucchini Ingredients:
These ingredients are all you need to create the perfect crisp zucchini. The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!
- Medium Zucchini: Look for a zucchini that is about 6-8 inches long. It should feel heavy and have smooth dark green skin.
- Salt and Pepper: To taste.
- Flour: All purpose flour works well for frying.
- Eggs: Lightly beat egg in a small bowl. Dredging the zucchini slices in this will create a thicker more stable crust.
- Panko: Since panko is so light and airy it creates the perfect crispy skin.
- Parmesan Cheese: The nutty flavor of the cheese is the perfect balance to the
- Italian Seasoning: This seasoning blend is so versitile and goes great with the panko and parmesan crust.
- Oil: Olive oil or canola oil need to be heated to 350 degrees before adding zucchini.
How to Fry Crispy Parmesan Fried Zucchini:
Slice and season the zucchini then batter and fry. The steps to the perfect fried parmesan zucchini are quick and easy to follow. It is a simple recipe that will be a huge hit!
- Prepare zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
- Prepare batter stations: Put the flour in a small bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
- Dip the zucchini: First dip in the flour, then the egg, then lastly in the Panko mixture.
- Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees). When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
- Serve: Ranch, marinara or any favorite dipping sauce like fry sauce would go great with this parmesan zucchini.
Tips for Frying the Most Crispy Parmesan Zucchini:
The best part of fried parmesan zucchini is the perfect crisp in each bite. To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.
- Even slices: Slice all pieces to the same thickness. Otherwise, some will be overcooked and some under. A slicer will give you the most consistent slices.
- Pat dry: Remove as much liquid as possible from the sliced zucchini before frying. To do this, season with salt and let it sit for a few minutes. Then pat dry with a paper towel.
- Thin batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
- Keep your oil hot! The oil needs to stay in the 350-375 degrees range. This will cook the zucchini quickly and not soak in too much oil.
- Even spacing: Space out your zucchini slices in the pan and do not let them overlap.
Storing Fried Zucchini:
This amazing parmesan zucchini does not have to be enjoyed only in the summer, because this recipe does freeze well! That means you will have some delicious zucchini ready to go well into the fall and winter to keep this family favorite recipe coming for many months of the year!
- Refrigerator Storage: You should store your zucchini in the refrigerator at all times and it will keep well for up to 5 days.
- To Freeze already cooked zucchini: Lay zucchini out on a parchment paper lined baking sheet and place in the freezer. This will allow the slices to freeze individually and save you a headache when reheating. Once the slices are frozen, you can move them to a ziploc bag and store in the freezer.
- To Freeze raw whole zucchini: For best tasting zucchini you will want to blanch them before storing. This will help the veggie keep its flavor and color. To blanch: Add zucchini slices to boiling salt water for 2-3 minutes then add to ice water for 3 minutes. Drain very well and dry completely before freezing.
- Reheating Directions: When you are ready to pull out your frozen whole zucchini you can thaw it by placing it in the refrigerator overnight or by heating in the oven. If you thaw in the refrigerator, you will want to cook within 3-4 days. For cooked zucchini, you do not need to thaw and can reheat it right away. Bake in the oven at 375 or broil them until they are crispy and sizzling all over.
More Savory Zucchini Recipes:
- Zucchini Chips
- Shrimp Zucchini Boats
- Cheesy Zucchini Fritters
- Best Ever Zucchini Crust Pizza
- Cheesy Zucchini Rice
Crispy Parmesan Fried Zucchini
Ingredients
- 2 medium sized zucchini sliced
- salt and pepper
- 1 cup flour
- 3 large eggs
- 1 cup Panko
- 1/4 cup parmesan cheese
- 1 Tablespoon Italian seasoning
- oil for frying
Instructions
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Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
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Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.
Nutrition
from The Recipe Critic https://ift.tt/2NGuWVr
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