Recipe

Flavorful Fried Zucchini Recipe

Crisp-edged, tender-centered fried zucchini with a bright lemon herb dip. A fresh, vibrant snack or side that tastes like summer and crunches like a dream.

By Matt Campbell

•

4.8

Jump to Recipe

Fried zucchini is one of those dishes that feels like a magic trick. You start with a humble green squash, blink twice, and suddenly you have a pile of crunchy coins that disappear the second they hit the table.

This version keeps things bright and vibrant, not heavy. The coating is seasoned but simple, the zucchini stays tender, and the dip is lemony, herby, and absolutely not optional. It's the kind of recipe that makes you hover near the stove just to check one more piece.

Make it as a side for chicken, burgers, or pasta night. Or just call it dinner with a salad and no regrets.

Why It Works

Crisp without feeling greasy: A light flour and cornmeal coating fries up crunchy and stays airy.
Fresh flavor built in: Lemon zest, garlic powder, and Parmesan bring savory pop without drowning out the zucchini.
Tender, not mushy: A quick salt rest pulls surface moisture so the coating sticks and the inside cooks just right.
Dip that wakes everything up: The lemon herb sauce adds brightness that makes each bite feel fresh, not fried fatigue.

Pairs Well With

Grilled chicken thighs with lemon and oregano
Simple tomato basil pasta
Crispy baked fish sandwiches
Watermelon and feta salad with mint

Storage Tips

Fried zucchini is at its absolute best right out of the pan. But if you have leftovers, you can still bring back some crunch. Just do not expect day-two zucchini to act like it is fresh from the fryer; it has already lived a little.

Fridge

Cool completely, then store in an airtight container lined with paper towels.
Refrigerate up to 2 to 3 days (best within 1 to 2 days for peak crunch).

Reheat for crisp edges

Oven or air fryer: 400°F for 6 to 10 minutes, flipping once. Start checking at 6 minutes and cook until hot and crisp.
Skillet: Re-crisp in a dry skillet over medium heat for a few minutes per side.
Microwave: It works for warming, but the coating will soften.

Freeze

I do not recommend freezing. Zucchini holds a lot of water, so it tends to thaw soft and slippery.

Common Questions

Do I need to peel the zucchini?

Nope. The skin is thin and helps the rounds hold their shape. Just wash and dry well.

Why is my fried zucchini soggy?

Usually one of three things: the oil was not hot enough, the zucchini was too wet, or the pan was crowded. Pat the slices dry after salting, keep oil around 350°F, and fry in batches.

Can I bake or air fry this instead?

Yes. For air frying, spray coated slices with oil and air fry at 400°F for 10 to 14 minutes, flipping halfway. For baking, use a wire rack on a sheet pan at 425°F for 18 to 22 minutes. You will get less deep crunch than frying, but still solid crisp edges.

What oil is best for frying zucchini?

Use a neutral oil with a higher smoke point like canola, peanut, vegetable, or avocado oil. Extra virgin olive oil can smoke at frying temps, but refined or light olive oil is more heat-friendly.

Can I make it gluten free?

Yes. Swap the all-purpose flour for a 1 to 1 gluten-free flour blend. Make sure your cornmeal and seasonings are certified if needed.

Do I have to use the dip?

No, but also yes. If you skip it, at least squeeze fresh lemon over the zucchini and hit it with a pinch of salt while it is hot.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or shallow Dutch oven (10- to 12-inch)
Tongs or a spider strainer
Wire rack and sheet pan (best for keeping batches crisp)
Paper towels
2 shallow bowls or pie plates for dredging
Instant-read or clip-on thermometer (optional but very helpful)

I started making fried zucchini when I realized summer zucchini shows up in my kitchen like an uninvited houseguest. One becomes two, two become six, and suddenly you are doing zucchini math at 6 p.m.

This is my favorite way to turn the pile into something people actually fight over. The trick is keeping it light, seasoning it like you mean it, and serving it with a dip that tastes like you planned dinner, not like you panic-fried produce. It's relaxed, a little chaotic, and exactly how I want snack food to be.

Flavorful Fried Zucchini Recipe

(4.8 Reviews)

Prep Time 30 mins

Cook Time 35 mins

Total Time 65 mins

Servings 4

Ingredients

For the fried zucchini

2 medium zucchini (about 1 1/4 lb), cut into 1/4-inch rounds
1 1/2 tsp kosher salt, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal (fine or medium grind)
1/3 cup grated Parmesan (plus more for serving, optional)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika (or sweet paprika)
1/4 tsp black pepper
2 large eggs
2 tbsp milk or water
Neutral oil for frying (about 3/4 to 1 inch depth, roughly 2 to 4 cups depending on pan size)
Lemon wedges, for serving

Bright lemon herb dip

1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 tbsp fresh lemon juice, plus 1 tsp lemon zest
1 small garlic clove, finely grated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill or basil
Pinch of salt and black pepper, to taste

Instructions

1) Salt the zucchini

Spread zucchini rounds on a paper-towel-lined sheet pan. Sprinkle with 1 tsp of the salt. Let sit for 10 minutes (not much longer, or the slices can go limp), then pat very dry. Moisture is the enemy of crunch.

2) Mix the dip

In a small bowl, stir together mayo, sour cream, lemon juice, lemon zest, garlic, herbs, and a pinch of salt and pepper. Refrigerate while you fry.

3) Set up the dredge

In a shallow bowl, combine flour, cornmeal, Parmesan, garlic powder, onion powder, paprika, pepper, and the remaining 1/2 tsp salt.

In a second bowl, whisk eggs with milk.

4) Heat the oil

Add oil to a large skillet to reach about 3/4 to 1 inch depth. Heat to 350°F over medium to medium-high heat. If you do not have a thermometer, drop in a pinch of coating. It should sizzle and bubble right away.

5) Coat the zucchini

Working a few at a time, dip zucchini into the egg, let excess drip off, then press into the seasoned flour mixture. If any pieces look damp, give them a quick blot before coating so it sticks like it means it. Set on a plate while you finish a batch.

6) Fry in batches

Fry zucchini rounds in a single layer for 2 to 3 minutes per side, until deeply golden with crisp edges. Do not crowd the pan, or the oil temp will drop and you will get soggy zucchini.

Parmesan can brown quickly, so if the coating is getting dark before the zucchini is tender, nudge the heat down a bit to keep things in the golden zone.

Transfer to a wire rack set over a sheet pan. Sprinkle with a tiny pinch of salt while hot.

7) Serve bright

Serve immediately with lemon wedges and the lemon herb dip. If you want extra swagger, dust with a little more Parmesan right before serving.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes