Impossibly Crispy Fried Zucchini

As the days get longer and the weather warms up, my excitement for zucchini season grows. I love zucchini in any and all forms; whether they’re grilled, added to pasta, or shredded into savory pancakes.

But my absolute favorite way to enjoy zucchini is when it’s breaded and fried into crisp, golden-brown batons. There’s just something about the crunchy outside contrasting against the tender zucchini center that can’t be beat. Dunk them into your favorite sauce and you have the perfect summer appetizer.

Here’s my go-to method for making extra-crispy fried zucchini at home.

• It produces impossibly crisp zucchini spears that just about anyone would love.
• They’re perfectly golden, light, and just the thing to kick off a summer soirée.

• Zucchini: You’ll need 2 medium zucchini, about 1 1/2 pounds.
• All-purpose flour: Make a flour mixture with all-purpose flour, paprika, kosher salt, and black pepper.
• Eggs: Use 2 large eggs for the breading process.
• Panko breadcrumbs: For extra-crispy fried zucchini, use panko breadcrumbs.
• Dipping sauce (optional): Such as garlic aioli or remoulade.

Yes, you should always salt your zucchini before frying — especially if you’re aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge. To salt zucchini for frying, follow these simple steps:

1. Place your cut zucchini in a colander nestled inside of a bowl.
2. Sprinkle the zucchini with one teaspoon of salt and give it a toss.
3. Let the zucchini drain for one hour and discard any liquid that accumulates in the bowl.

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

A good rule of thumb is to preheat your pan for a full minute before frying your first batch. Once your zucchini is in the pan, let it cook undisturbed and try your best to avoid moving it too much before flipping.

1. Salt the zucchini. Place the zucchini batons in a colander placed inside of a bowl. Sprinkle with kosher salt and toss to evenly distribute. Let the zucchini sit uncovered at room temperature for 1 hour, stirring occasionally. Transfer the zucchini onto a paper towel-lined plate and pat dry.
2. Prepare the breading station. In a large shallow bowl, combine all-purpose flour, paprika, black pepper, and the remaining 1/2 teaspoon kosher salt. Whisk the eggs with a fork in a second large shallow bowl. Place the panko breadcrumbs in a third large shallow bowl.
3. Bread the zucchini. Working with a few pieces of zucchini at a time, dredge in the flour mixture. Then, working with 1 piece at a time, shake off excess flour and dredge in the eggs then the breadcrumb mixture, gently pressing the breadcrumbs into the zucchini so they stick. Place in a single layer on a large plate or baking sheet.
4. Fry the zucchini. Heat the olive oil in a large skillet over medium heat until shimmering. Add half of the breaded zucchini in single layer and cook, flipping 2 or 3 times depending on the shape of the batons, until lightly browned on all sides. Transfer the zucchini onto a paper towel-lined plate. Wipe down the pan if needed then add the remaining 2 tablespoons olive oil and repeat cooking the remaining zucchini.
5. Serve. Serve immediately with lemon wedges, flaky salt, and your favorite dipping sauce (if using).

• Make ahead: Cut zucchini can be salted and placed in a colander placed inside of a bowl up to 12 hours in advance in the fridge.
• Storage: Store in an airtight container in the refrigerator for up to 4 days.

Fried zucchini is delicious served with creamy mayo-based dips such as garlic aioli and remoulade, but feel free to use any of your favorite dipping sauces, such as warm marinara sauce. Here are a few more ideas on what to serve with fried zucchini.

• Caprese Salad
• Spinach Lasagna
• Homemade Garlic Bread
• Summer Garden Pasta