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.
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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.
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 first saw Sharky with a lemon in his mouth next to the cutting board.
Hi Natasha;
Thanks for the recipe.
next time give Sharky a smaller lemon. He could not get taht one down.
Looking forward to making these.
shark was eating the lemon just before the sauce clip.
I hope you love this recipe, Laurie! 🙂
This is absolutely the BEST recipe for Fried Zucchini that I have ever eaten! I made the dipping sauce (YUM!) and also served them with Roumelade Sauce………both are fantastic with the zucchini. Thanks, Natasha!
That’s wonderful, Carol! So glad to hear that.
I am in heaven, these came out absolutely perfect. I did end up using the air fryer, along with GF flour and GF panko bread crumbs for my dietary needs. Thanks so much !
That’s wonderful, Barbara! So glad you enjoyed this recipe. Thank you for sharing.
I was taught to take the zucchini and chill in salted ice water for anywhere from 30 minutes to one hour. Remove from water and pat dry. Then follow your directions. This makes them extra crispy.
Thanks for the tip, Cindy! 🙂
the shark was eating the lemon before Natasha used it in thr dipping sauce.
Hi Natasha
I love your recipes
Just wondering if I could use my air fryer for zucchini bites
Thank you in advance
Barb
Hi Barb, I haven’t tested that yet but I saw that someone else commented that they used an air fryer and it also turned out great!
You speak often of Panko breadcrumbs. I cannot find them here. Are regular breadcrumbs ok ?
I’ve tried with regular bread crumbs and they do work but the panko variety gives you a crisp outside which I thought was better.
Panko crumbs are Japanese. Look for them in an Asian store or in the Asian section of your supermarket.
In worst case you can always make your own panko crumbs. I’ve done it before. Just google and google will tell you how.
This was absolutely delicious. I didn’t have fresh garlic or lemon juice but substituted garlic powder and apple cider vinegar. I’m going to try potato buds in place of bread crumbs next time.
Glad you enjoyed it and sounds good, please share with us how that goes too!
This recipe is excellent, with a perfect addition of spices mentioned. I use a bowl for the egg mixture and zip lock qt. size baggies for the flour and panko. This eliminates most of the mess and can be done slightly in advance of the frying. I enjoy your recipes along with the variety of foods you prepare. Thank you for sharing, Natasha.
Thank you for sharing that with us Karen. I hope you’ll enjoy all the recipes that you will try!
I bread mine : slice the zucchini or in chunks or sticks,
then soak them in buttermilk, then put them in flour with salt added, or any spices you like,
I use a baggie or bowl for flour and coat them, then I fry them yum
I appreciate that you had recipes for different methods of cooking. Thanks for all your great recipes.
Sylvia
Hi Sylvia! You’re very welcome.
Sharky was chomping on a lemon!
Love all your recipes, i save most of them.
Wainfleet, Ont. Canada
That lemon was very fresh ;)! Thank you for your wonderful feedback, Valerie!
Made fried zucchini today. The best recipe I’ve used. So tasty! And using the rack kept them crunchy. Thank you
So glad to hear that, Gloria!
These look amazing! Would it still turn out great if I used cucumbers instead of zucchini? Thank you!
I have not tested this to advise.
Most delicious dish my mom and I have ever fried in the cast iron skillet- the sauce is delicious as well- it’s taste like a spiced up tater sauce 🤩🤩😍😍
That’s great! So glad you enjoyed this dish.
Just made these! So delish and easy to make. I used gluten free flour and bread crumbs and they came out perfect! Thank you for your recipes!
You’re welcome and thanks a lot for sharing that with us!
Very tasty! The only breadcrumbs I had were panko/coco crumbs so I fried them in coconut oil. I added a little dill to my aioli sauce. Yum….will make them again!
Sounds good and I’m so glad you loved it!
These are so delicious. It got me thinking about doing it with eggplant?? Any thoughts about that?
Hi Barb, Eggplant might work but you might cut the slices slightly thinner. Eggplant does tend to attract and absorb oil so they might seem oilier. I think this recipe will work better with zucchini but I haven’t tested the eggplant to say for sure. I’m now curious how breaded baked eggplant would taste!
Eggplant works great! Just need to pat dry, salt a bit & let sit for about an hour before bread & fry.
That’s wonderful. Thank you for sharing with us, Cheryl.
Thank you Cheryl, I was hoping someone tried it with eggplant. I’m going to try it tonight. I have an eggplant I need to use!
I made this with eggplant I salted them first and let yhem sit for an hour in paper towel.
Then did all the other steps but used bread crumbs flavored then air fried it in my oven. I could hVe eaten those crispy o es but made eggplsnt parmesN after they turned out wonderful not runny.
Thanks for sharing that with us, Sharon. We appreciate the additional tips.
I also make these often with eggplant. I actually have found that the salting and letting rest first is unnecessary. Just slice and bread. When the second side is almost finished frying, I top the slices with a little chili sauce and fresh mozzarella cheese (or other mild cheese on hand) and cover for a few minutes until the cheese melts. Although we like the fried version best, it does also work baked in the oven with a little oil spritz.
Thank you for sharing, Jean!