Description
This Crispy Buttery Fried Zucchini recipe delivers perfectly golden and crunchy zucchini slices coated in a flavorful breadcrumb and Parmesan mixture. Fried to crisp perfection in butter and olive oil, these zucchini bites make a delicious appetizer or side dish served with lemon wedges and optional dipping sauces like marinara or ranch.
Ingredients
Scale
Zucchini:
- 2 medium zucchinis, sliced into 1/4 inch rounds
Dredging and Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs, preferably panko
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Frying:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
To Serve:
- Lemon wedges
- Marinara sauce or ranch dressing, for dipping (optional)
Instructions
- Prepare the zucchini: Wash the zucchinis thoroughly to remove any dirt, then slice them into 1/4 inch thick rounds, ensuring even thickness for uniform cooking.
- Prepare flour bowl: Place the all-purpose flour in a medium bowl; this will be used for the initial dredging step to help the coating stick.
- Beat eggs: In a separate bowl, whisk the two eggs until fully beaten to create the egg wash for breading adhesion.
- Mix breadcrumb coating: In a third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper, mixing well to evenly distribute the seasonings.
- Heat skillet and fats: Place a large skillet over medium heat and add the unsalted butter and olive oil. Allow the butter to melt completely and combine with the oil, creating a flavorful frying medium.
- Dredge zucchini in flour: Take each zucchini slice and coat it in the flour, shaking off any excess to prevent clumping in the next steps.
- Dip zucchini in egg wash: Submerge the floured zucchini slices into the beaten eggs, allowing excess to drip off gently to avoid sogginess.
- Coat zucchini with breadcrumb mixture: Press each zucchini slice into the breadcrumb-Parmesan mixture, ensuring the coating adheres well on all sides for maximum crispiness.
- Fry zucchini slices: Carefully place the breaded zucchini slices into the hot skillet in batches, making sure not to overcrowd the pan, which can reduce frying heat and crispness.
- Cook until golden and crispy: Fry each side of the zucchini for 2-3 minutes until they develop a golden brown color and a crispy texture, adjusting heat as necessary to prevent burning.
- Drain excess oil: Transfer the fried zucchini onto a plate lined with paper towels to soak up extra oil and keep them crispy.
- Serve: Immediately serve the crispy buttery fried zucchini warm with fresh lemon wedges and optional dipping sauces such as marinara or ranch dressing for extra flavor.
Notes
- For best results, use medium-sized zucchinis for uniform slices.
- Using panko breadcrumbs contributes to a lighter, crispier coating compared to regular breadcrumbs.
- If preferred, swap butter with all olive oil, though butter adds a richer flavor.
- Make sure oil and butter mixture is hot enough before frying to avoid soggy coating.
- Serve immediately for maximum crispiness, as fried zucchini tends to soften if left to sit.
- This recipe can be doubled for larger gatherings, just fry in batches.
