Crispy Pan Fried Zucchini
Deliciously crispy zucchini slices that make for a perfect snack or side dish, ready in under 30 minutes.
Ingredients
For the Zucchini
- 2 medium zucchinis (sliced into rounds) Choose firm zucchinis for the best texture.
- 1 cup all-purpose flour Mixed with a pinch of salt and pepper.
- 2 large eggs (beaten)
- 1 cup breadcrumbs (panko preferred for extra crunch) Can substitute with crushed gluten-free crackers or almond flour.
- Salt and pepper (to taste)
- Oil (for frying) Ensure oil is hot enough before frying.
For Serving
- Parmesan cheese (grated) Optional.
- Fresh herbs (like parsley or basil) Optional.
Instructions
Preparation
- Wash and slice the zucchinis into approximately 1/4-inch thick rounds.
- Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
Breading
- Coat each zucchini slice in flour, shaking off excess, then dip in egg, and finally coat in breadcrumbs.
Frying
- Heat oil in a large skillet over medium-high heat until breadcrumbs sizzle.
- Fry zucchini slices in batches for 2-3 minutes on each side until golden brown.
- Transfer to a plate lined with paper towels to drain excess oil.
Serving
- Serve hot, optionally sprinkled with grated Parmesan and fresh herbs, with your choice of dipping sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness. Freezing is also an option, store properly for up to a month.