Fried Zucchini goes by many names; zucchini crisps, chips, or bites. Whatever you like to call them, one thing is certain – they are irresistibly good. You can never stop at just one, especially when you serve them with that irresistible zucchini dipping sauce (which is also super easy). Watch the video tutorial below and you’ll be craving them.

When zucchini season rolls in, we always have a surplus of zucchini from my Mom’s garden so we find creative ways to use them. Some of our favorites include Zucchini Fritters and Zucchini Casserole, but this Zucchini Crisps recipe is our kids’ favorite.

Fried Zucchini Crisps served with dipping sauce.

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Fried Zucchini Recipe

It’s a winner! These fried zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp.

You’ll love serving these zucchini crisps with the (ridiculously easy to make) garlic aioli. It’s the same sauce we use for Chicken Patties and Shrimp Cakes. You will want to dip all of your fries and Popcorn Chicken into this sauce forever.

You’ll be happy to know that this recipe can easily be doubled or even tripled, but don’t forget to multiply the garlic aioli sauce, or you will be really disappointed when it is gone.

Fried Zucchini Chips Video

Watch Natasha make the best Fried Zucchini Chips and stay tuned for the taste test to hear that irresistible crunch. I’m craving these just thinking about them.

Ingredients

The ingredients for making fried zucchini are simple. You can actually use this same process to bread a variety of vegetables and even proteins like chicken. It’s a great recipe to have in your cooking repertoire.

  • Zucchini – you’ll need 1 1/2 pounds which is about 2 medium/large zucchini.
  • All-purpose flour – season your flour with salt and pepper to give flavor to your zucchini bites
  • Eggs – beat 2 large cold eggs until well blended for your egg dip
  • Panko bread crumbs – this is my favorite bread crumb for fried zucchini because it makes them extra crispy.
  • Oil – use a high heat cooking oil. My go-to is extra light olive oil.
Ingredients for frying zucchini

For the Garlic Aioli Sauce

The ingredients here are so simple but it’s a winning combination for the best zucchini dip.

  • Mayonnaise – the creamy base for your sauce
  • Garlic – pressed or grate 1 medium/large clove
  • Lemon juice – please use freshly squeezed and not a concentrate version. It makes all the difference.
  • Salt and pepper – add these to taste. You don’t need much.
Dipping zucchini crisp into garlic aioli sauce

How to Make Fried Zucchini

Once you have your basic breading stations set up, the process moves quickly and you can bread 2 or 3 at a time if your bowls have enough space.

  • Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups Panko bread crumbs
  • Dredge zucchini – coat all sides of zucchini chips in flour.
  • Dip in egg washuse a fork to transfer zucchini into beaten egg, letting excess egg drip back into the bowl
  • Breading – coat zucchini in bread crumbs and set on a platter. Repeat with remaining zucchini rounds.
  • Fry – heat 1/4″ of oil in a large skillet over medium. Once the oil is hot (350˚F on a thermometer, or when a bread crumb sizzles), add zucchini in a single layer and saute for 3 minutes per side. Transfer to a wire rack set over paper towels and repeat with remaining zucchini.
Step by step photos how to fry zucchini crisps

Pro Tip: To elevate the taste of fried foods, as soon as the fried zucchini come out of the oil, sprinkle with kosher salt to taste. It gives the crispy exterior the perfect little salty bite. We do the same with Easy Chicken Kiev.

To Serve

We love this fried zucchini as an appetizer or snack. Pair it with the Garlic Aioli Dip recipe or these amazing dips and sauces:

Serving fried zucchini bites with dipping sauce

Common Questions

Can I substitute a different squash?

Yellow squash works great as a substitution since it is similar in size and flavor to green zucchini.

Can I make Baked Zucchini Chips?

Fried zucchini can easily be made in the oven. Set breaded zucchini onto a rimmed baking sheet, spray both sides with cooking spray, and bake in the center of a preheated oven at 425˚F for 18-20 minutes or until golden brown and crisp.

Can I make Air Fryer Zucchini Chips?

It’s even easier in the air fryer since you don’t have to flip the zucchini halfway. Spray breaded zucchini on both sides with cooking spray and air fry at 370˚F for 10-13 minutes until golden brown and crisp.

Can I use different bread crumbs?

You can use an Italian bread crumb but we prefer the Panko Crumbs for the extra crunch.

Skillet filled with fried zucchini crisps and dipping sauce

More Summer Appetizer Recipes

These are some of our favorite summer appetizers (and we often sneak them into our rotation year-round because they are that good):

I’d love to hear about your favorite summer appetizers and how you love to use up all that summer zucchini. Maybe you’re making Fried Zucchini Crisps tonight?

Fried Zucchini Crisps with the Best Dipping Sauce

4.93 from 92 votes
Author: Natasha Kravchuk
Fried Zucchini Crisps on platter served with dipping sauce
These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp. Don't skip the garlic aioli – it's wonderful. This recipe can easily be doubled or even tripled to serve a crowd.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 people as an appetizer

Fried Zucchini Ingredients:

For the Garlic Aioli Sauce:

Instructions

To Make Fried Zucchini Crisps:

  • Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs.
  • Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.
  • Next, use a fork to dip floured zucchini in the beaten egg mixture, turning to fully coat, and let the excess egg drip back into the bowl before transferring to breadcrumbs.
  • Move the zucchini to the bread crumbs bowl and coat all sides of the zucchini with crumbs. It helps to scoop the breading on top of the zucchini pieces so they are easier to flip and coat. Transfer to a platter and repeat with the remaining zucchini rounds.
  • Heat a large, non-stick, heavy-bottomed skillet over medium heat and add about 1/4" oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer or when a bread crumb sizzles in the oil then add breaded zucchini chips in batches in a single layer and saute 3 minutes per side or until golden brown on each side. If browning too quickly, reduce the heat. Once zucchini is done frying, transfer them to a rack set over paper towels and repeat with remaining zucchini. Serve warm with aioli sauce.

To Make Garlic Aioli Dip:

  • In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and serve.

Notes

Note: Nutrition label is an estimate for pan-fried zucchini crisps. Fat content will be lower for baked or air-fried zucchini. 

Nutrition Per Serving

303kcal Calories23g Carbs6g Protein21g Fat3g Saturated Fat7g Polyunsaturated Fat9g Monounsaturated Fat0.03g Trans Fat60mg Cholesterol704mg Sodium364mg Potassium2g Fiber4g Sugar315IU Vitamin A21mg Vitamin C58mg Calcium2mg Iron
Nutrition Facts
Fried Zucchini Crisps with the Best Dipping Sauce
Amount per Serving
Calories
303
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
9
g
Cholesterol
 
60
mg
20
%
Sodium
 
704
mg
31
%
Potassium
 
364
mg
10
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
315
IU
6
%
Vitamin C
 
21
mg
25
%
Calcium
 
58
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: fired zucchini, zucchini chips, zucchini crisps
Skill Level: Easy
Cost to Make: $
Calories: 303
Natasha's Kitchen Cookbook

We first published this recipe in 2014 and it has been a classic ever since. We revamped the recipe in 2022 with a new video tutorial, photos, and new tips like how to make fried zucchini in the oven or air fryer.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Carole
    May 1, 2024

    I just try your recipe and it is so good.
    Aïoli is the perfect dip. The best!
    Thank you!

    Reply

  • Amy InNH
    April 6, 2024

    A favorite from a restaurant long ago, could never figure it out. Fabulous, Thank you!
    The Mr. loved the dip.
    Thank you!

    Reply

  • Lisa Gray
    October 19, 2023

    these were the best!! great recipe! I made mine in the oven and they were perfect, crispy, flavorful, and easy. A+

    Reply

    • NatashasKitchen.com
      October 19, 2023

      That’s wonderful, Lisa! So glad you loved it.

      Reply

  • Laurel Fleming
    September 4, 2023

    These were so yummy and crunchy. I made them as per the recipe the first time around to see if it needed any tweaks. In future I may try adding some parmesean cheese to the breading next time, and some herbs to the flour. But I was disappointed with the airfryer ones. I think maybe my airfryer is not as hot as some…they didn’t crisp up enough, and were pale compared to the stove top ones. I was surprised to find out that these are even good the next day cold. Still had a bit of crisp (just enough to keep them together) and the flavours were still great. One tip for future readers – I had some Duke’s mayo on hand, and I thought it was lemony on it’s own, so I skipped the lemon juice (didn’t have any in the house) and the aioli worked out great. Everyone loved it.

    Reply

    • NatashasKitchen.com
      September 4, 2023

      Thanks for sharing, Laurel!

      Reply

  • Wendy
    August 7, 2023

    Hi Natasha…can your fried zucchini chips be made ahead and reheated?

    Reply

    • Natasha's Kitchen
      August 7, 2023

      Hi Wendy, I think they are best on the same day (within 3 to 4 hours of being made). They aren’t the same if you refrigerate them since they lose their crunchiness.

      Reply

  • Yevgenia Christensen
    July 26, 2023

    Made this recipe last week, and it was so delicious. The dipping sauce was a great addition. Perfect recipe for our garden bounty of zucchini.

    Reply

    • NatashasKitchen.com
      July 26, 2023

      This is one of our favorite ways to use up our zucchini’s! I’m so glad you loved it too.

      Reply

  • Lisa G
    July 19, 2023

    Omg Natasha, they were so good and the garlic Aioli sauce was excellent!! I made them in the air fryer and my taste buds were bursting with flavour!! Thank you for this awesome recipe! It’s truly a keeper. Lisa G from LaSalle Ontario Canada

    Reply

    • Natasha's Kitchen
      July 19, 2023

      You’re very welcome, Lisa. I’m so happy that you loved this recipe a lot!

      Reply

  • Charlotte
    July 12, 2023

    I love your recipes ,I have made so many, I tell all my friends about your recioes

    Reply

    • NatashasKitchen.com
      July 12, 2023

      Thank you so much, Charlotte.

      Reply

  • Cindy
    July 11, 2023

    Oh my goodness these were amazing Natasha! I cook a lot of different things and this is making it to my recipe book! I made it as is and it was great! The next time I added fresh parm to the Panko and a little salt and pepper. My whole family loves them! They are so crispy. The panko was a great idea! Thank you so much for sharing!

    Reply

    • NatashasKitchen.com
      July 11, 2023

      Hi Cindy! You’re very welcome. I’m so glad they were a hit with the family.

      Reply

  • George Valdez
    July 2, 2023

    These have quickly become one of my family’s favorite sides! And the dipping sauce…YUM! We bake them in the air fryer and they come out fantastic. Just spray with some oil for an extra crispy crunch!

    Reply

    • NatashasKitchen.com
      July 2, 2023

      Thank you for sharing, George! I’m glad you love the recipe!

      Reply

  • Sharee Dawn
    June 13, 2023

    Beyond delicious. I would have taken a photo but they disappeared too quickly. However I will add they looked as great as your picture. Will make these often!

    Reply

    • NatashasKitchen.com
      June 13, 2023

      Hi Sharee! I’m so glad they were a hit! Thank you for sharing.

      Reply

  • Monica
    April 3, 2023

    Yumsters, big success at home, everyone kept coming back for “just one more zucchini.” This is a great recipe for both kids that do, and don’t, like to eat their veggies.
    I personally don’t like it when any sauce tastes too much like mayo, so for the sauce, I used a 1/4 cup mayo and added sour cream to get up to the 1/3 cup total, and then added 1 Tbsp lemon – this worked for my taste. Thank you for providing a foundation sauce recipe that I could play around with. I’ll be using this sauce for other stuff, too.
    Overall, this recipe is easy and delicious, with ingredients that I will likely have in my fridge on any given day.

    Reply

    • Natasha's Kitchen
      April 3, 2023

      Thanks so much for your awesome feedback, Monica. So glad that you enjoyed this recipe!

      Reply

  • Vera
    March 6, 2023

    Obsessed with this recipe. We make this almost every week and just can’t get enough. So simple. So delicious.

    Reply

    • NatashasKitchen.com
      March 7, 2023

      That’s wonderful, Vera! Thank you for the feedback.

      Reply

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