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.
This post may contain affiliate links. Read my disclosure policy.
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.
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.
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 wash – use 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.
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:
Common Questions
Yellow squash works great as a substitution since it is similar in size and flavor to green zucchini.
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.
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.
You can use an Italian bread crumb but we prefer the Panko Crumbs for the extra crunch.
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
Ingredients
Fried Zucchini Ingredients:
- 1 1/2 lbs zucchini, (2 medium/large) sliced into 1/2" thick rounds
- 1/2 cup all-purpose flour for dredging, seasoned with 1 tsp salt and 1/4 tsp black pepper
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 eggs, beaten, for egg wash
- 1 1/2 cups Panko bread crumbs
- extra light olive oil, Use a higher smoke point oil for frying
For the Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
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
Nutrition Per Serving
Filed Under
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.
I love zucchini and this looks divine! Can’t wait to try it! Thank you!
You won’t be disappointed and don’t forget the make the sauce 😁.
I won’t! That sounds delicious as well!
Made these last night. This will definitely be a recipe to make again -.a keeper.
I’m so happy you enjoyed it!! 🙂
Use forks in the egg wash and in the panko bread crumb bowls and your fingers won’t get crusty! Plus it makes them turn out more even 🙂
Delicious though, I’ve made them twice already and I only discovered the recipe a week ago!
Thank yo so much for the awesome tip and great review! No more batter-covered fingers! 🙂
Can we replace egg with any other ingredient in the recipe?
Hi Shruti, I really haven’t tested any eggless substitutes but you might try using cream instead of egg to get a coating that will hold the bread crumbs on there. Melted butter may also work. Let me know if you test anything out.
can i make these baked?
I think it would work if you sprayed both sides with cooking spray. Without testing it myself, I couldn’t really give you exact baking times.
I just discovered and made this recipe and decided to try and bake them for a slightly healthier version of the recipe. They still tasted AH-MAZING and crisp like you pulled them out of a fryer!
I prepared them the exact same way and placed them on broiler pan/rack making sure not to overcrowd the pan too much. I baked them at 425 for 12 minutes, then flipped them all over and then cooked another 8 minutes.
That’s awesome!! Thank you for sharing!
Hi Natasha! Can I use bread crumbs from dry bread instead of buying the crumbs from the store?
You can use your own homemade breadcrumbs. I like the Panko breadcrumbs because they are a little larger than the kind that you can achieve at home using your food processor or blender. It will work either way.
oh my god,, I never know we can do a dish in cucumber. Thanks for sharing.
Can you do this recipe without flour and just do the egg dip then in Italian breadcrumbs?
It works best with flour. If you have a gluten intolerance, you can use a gluten-free flour. It would still work without the flour but I think the breading would adhere better and oil would be less likely to get into the zucchini.
HI, Thanks for the idea for this crispy zucchini recipe.
When coating food, the rule is ‘one wet hand, one dry hand’ ! Simple but logical once understood 🙂
I try, but my hands always end up all messy anyways. :). I guess they have a mind of their own 😉
Made this dish with dinner tonight. Was super easy and awesome. Thanks for sharing.
You’re so welcome. Thanks for the great review! 🙂
To keep my fingers hands clean when breading, I tied forks or small tongs for each, one for flour, one for beaten egg mixture and one for bread crumbs. Both works, but forks work best for me.
That’s a great tip! Thank you so much Lorena 🙂
Natasha, would it make a difference if I put salt directly on them instead of in the flour? I know some water will come out of them. Will that make them soggy afterwards? I prefer them hard and crunchy but a few minutes after I fry them, they turn really soft or soggy. I tried making a thicker coating but it didn’t work. Please help, thanks.
Putting salt directly on the zucchini might make them more moist especially if they sit for awhile with the salt on them. The method that I shared does not make them soggy at all. They are crisp on the outside and stay that way for a while after.
Hi Natasha for those on diet restrictions could you please suggest an alternative to Mayonnaise to make the sauce.
Thank you.
Sheila Pinto
Hi Sheila, I haven’t tested this but here is what one of our readers wrote: “These are the bomb! Made them several times already. The only thing I change is I use plain yogurt instead of mayo for the dipping sauce.” I hope that is helpful.
These are absolutely divine!!
I’m so happy you enjoyed the recipe! Thank you 🙂
You had the boys when our skirts flew up!
Oh good ;). I guess I should have quite while I was ahead. ha ha!
Unbelievable! I followed the recipe exactly, except I only had 1 small zucchini so I halved it. They turned out perfectly crispy on the outside and juicy on the inside. SO GOOD! I only had a lime and used that for the ailoi. I just made these as a side for lunch and my husband said “I feel like I’m being fed like a king!!” Haha! I’m not the best cook in the world and pulled this off easily. Highly recommended!
These look delicious! Any chance they could be baked instead of fried???
I haven’t tried baking them, but if you do, I’d suggest spraying them lightly with cooking spray and then baking. You might try at 375˚F for 15 minutes or until crisp on the outside and tender inside. Let me know how it goes. 🙂
hello,
I haven’t tried your recipe yet but it seems really good.
I just have a remark, because I am French for the French Riviera home of Aioli.
aioli based is an all dish in France made with white fish, potatoes, carots, Devils eggs and the salsa aioli which is garlic and oil (ai = garlic and oli= oil).
So yes it’s correct to say garlic aioli, but you are repeating yourself…
(I don’t want to be mean, I just want to explain what it means)
Thanks so much for sharing your expertise 😉
Have you ever made in a deep fryer? Or do you recommend just doing it on the stove?
I think a deep fryer would work, but I just did it on the stove.
Im not sure if it was asked already or mentioned in the recipie…. but how long in advance can i make these? Do they get soggy fast?
I think they are best fresh or at least within a couple hours of making them. They don’t really get soggy fast, but they would probably soften up after refrigeration.
Looks like a delicious recipe I can’t wait to try. Thanks for sharing.
I hope you LOVE it as much as we do 🙂