Fried breaded zucchini recipe is made of thinly sliced zucchini, first dipped in eggs and then in breadcrumbs and finally fried in oil, where they become crispy and golden.
It’s a low-cost, easy and very tasty recipe. A versatile side dish, excellent to serve with both meat and fish dishes.
Breaded zucchini fried in a pan or in the fryer can also be a great antipasto for your guests or they can become a delicious appetizer, an easy finger food, perfect for your parties with friends. Maybe you can serve them together with the equally amazing breaded eggplant cutlets!
You can prepare these crispy fried zucchini in less than half an hour and you won’t be able to resist eating them as soon as they are ready.
With this beloved vegetable you can make many delicious recipes like this one we are about to show you! We’ll show you all the tricks to get super crispy fried zucchini using homemade breadcrumbs.
So let’s make the recipe for fried breaded zucchini Italian style!
Read also:
- Zucchini Meatballs | Polpette di Zucchine
- Shrimp and Zucchini Risotto
- Tuna Stuffed Zucchini Boats with Raisins
- Pasta all’Ortolana | Pasta with Vegetables
How to Make Fried Breaded Zucchini
- Prep Time: 10 Min
- Cook Time: 10 Min
- Yields :4
Ingredients
- 3 medium zucchini, about 600 g (1,3 pound)
- 200 g (1 1/3 cup) of breadcrumbs, preferably dry
- 2 whole eggs
- fine salt to taste
- 400 ml (1 2/3 cup) of peanut oil or canola oil for deep-frying
Kitchen Tools and Equipment
To prepare the breaded zucchini recipe, you definitely need a cutting boards on which to slice the zucchini. The plastic cutting boards that are easy to wash even in the dishwasher are very handy and practical.
Then you need a peeler or a mandoline to make slices, all equally thin.
Finally you need a frying pan and a skimmer spoon to remove the zucchini from the oil. You can also use a deep fryer with basket, if you prefer.
After removing the zucchini, we recommend draining them on kitchen paper towel to remove excess oil.
Directions
Step 1) – Wash the zucchini and cut off the ends.
Step 2) – On a cutting board and using a potato peeler, slice the zucchini. Make thin slices about 5mm thick (1/5 inch).
Step 3) – In a dish, beat the eggs with a fork. Then add a pinch of fine salt to taste. Now dip in the zucchini slices. Turn them several times so that they get wet well, on all sides. Leave them in the beaten eggs for a few minutes.
How to Make Homemade Breadcrumbs
Now let’s prepare the breadcrumbs. If you want crispy and flavorful breaded fried zucchini, use your own homemade breadcrumbs.
So, let’s see how to make homemade Italian style breadcrumbs. If you want more information, check out the full recipe How to Make Homemade Italian Breadcrumbs.
Step 4) – To make the breadcrumbs you can use stale bread. If you don’t have dry bread, you can also use breadsticks, saltine crackers or taralli, or use slices of pan carrè as long as they are dry or toasted.
We made a mix of stale bread, breadsticks and Italian taralli to make the breadcrumbs even tastier and crispier.
Place in the food processor and grind on full power for a few minutes, until you get the consistency you want. We preferred a coarse consistency.
You can season your breadcrumbs with salt and pepper.
How to Fry Breaded Zucchini
Step 5) – Now take the zucchini slices one at a time and place them in the breadcrumbs. Cover each side well and press down with your hands or a fork to make the bread stick nicely.
Step 6) – Heat plenty of oil in a frying pan or deep fryer. Place the zucchini a little at a time, turning 2 or 3 times until golden brown and crisp on both sides.
Using a skimmer, drain the zucchini. Place them on paper towels to remove excess oil.
Place the fried breaded zucchini in a serving dish and lightly salt if necessary. Serve hot.
Storage
Fried zucchini, like all fried foods, are fantastic when served just cooked, still warm and crispy.
We do not recommend storing them because, as the hours go by, they will inevitably lose their crunchiness, becoming soft and much less inviting.
How to Keep Breading on Fried Zucchini
You may have noticed at times that the breading doesn’t stick to the fried zucchini. This is due to two main reasons: you used flour and the oil was not hot enough.
Many recipes suggest breading the zucchini first in flour and then in eggs/breadcrumbs. This way the flour does not allow the breading to stick to the zucchini. So NO FLOUR.
Also, it’s important that the oil is very hot. To know if the oil is at the right temperature, dip the handle of a wooden spoon in it. If bubbles form around the handle, the oil is ready. So HOT OIL.
Crispy Fried Zucchini: Some Variants
Crispy Parmesan Fried Zucchini
In the breadcrumbs, in addition to salt and a little ground black pepper, you can also add some grated Parmigiano cheese (1/2 cup), to add even more flavor to your fried breaded zucchini.
Many people also like to add some chopped herbs, such as parsley or mint.
Breaded Baked Zucchini Slices
For a lighter variation, you can bake the breaded zucchini in the oven.
Place the breaded zucchini slices on a baking sheet covered with baking paper. Drizzle them with extra virgin olive oil and bake in a preheated oven at 200°C (390 F) for about 15 to 20 minutes, until golden brown.
Lightly salt if necessary and serve.
Fried Breaded Zucchini (Breading Without Eggs)
If you prefer NOT to use eggs, we have two alternative methods.
“Oiled” water method: prepare a small bowl with 200 ml (about 1 cup) of water and 3 tablespoons of oil. Brush the surface of the zucchini before passing them in the breadcrumbs.
Procedure for the “batter”: mix a little flour with water and a pinch of salt. Completely immerse the zucchini slices. Drain the excess batter and then dip them in the breadcrumbs.
Fried Zucchini alla Palermitana
This breading is made with breadcrumbs flavored with grated Caciocavallo cheese, chopped black olives, garlic, parsley and capers from the island of Pantelleria.
This type of breading is very tasty. It’s used a lot in Sicily not only for zucchini but also for other vegetables such as eggplant and also for meat cutlets.