A few weeks ago, I shared my crispy parmesan fried zucchini with garlic dipping sauce on Instagram Stories. I got a lot messages asking for the recipe, but I made it up. So I recreated the recipe and actually measured out the ingredients and took some photos of the process. But I’m not complaining because it was an excuse to eat it again.
Here’s what you’ll need to make your own fried zucchini.
Fried Zucchini Ingredients
panko bread crumbs … I’m Team Panko. Hard pass on traditional bread crumbs.
shredded parmesan cheese
canola oil, or any other oil with a higher smoke point
zucchini … I used a 14 ounce zucchini
not pictured: salt & pepper
Step One: Prep
In a medium sized bowl, combine the panko, parmesan, garlic powder, salt & pepper, and dried parsley. In a different bowl, crack two eggs and whip them a little so they’re combined.
Step Two: Slice that Zucchini
Before you start slicing, pour about 1/2-inch of oil in your pan and begin heating it up. I go with a medium-high setting.
Trim off the ends. Then, bust out that knife and go to town. I’d suggest slicing into 1/2-inch thickness.
Step Three: It’s Batter Time
I like to set up a little zucchini processing center next to the stovetop. That way I can grab a zucchini slice, dip it into the egg, coat it in the parmesan, and then place it into the frying pan.
Step Four: Fry ‘Er Up
I do around 2-3 minutes on each side until both sides are a golden brown. I suggest using silicone tipped tongs.
Once they’re done frying, place them on paper towels.
I’m a bad blogger, and I forgot to take photos of the ingredients I use in my garlic dipping sauce. So if you’re a visual learner– apologies.
For the dipping sauce you’ll need mayonnaise, sour cream, garlic powder, salt & pepper, and water.
A quick and easy zucchini side dish or appetizer made with parmesan and panko crumbs.
- 1 zucchini this recipe is for a 14-16 ounce zucchini
- 3/4 c panko bread crumbs
- 1/2 c parmesan, shredded
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1/4 tsp salt
- 3/4 c canola oil
- pepper, to taste
- 1/2 c mayonnaise
- 1/2 c sour cream
- 1/2 tsp garlic powder
- 2 Tbsp water
- salt & pepper, to taste
In a medium sized bowl, combine the panko, parmesan, garlic powder, salt & pepper, and dried parsley.
In a different bowl, crack two eggs and whip them so they're combined.
Pour about 1/2-inch of oil in your pan and begin heating it on medium-high.
Trim off the ends of the zucchini. Slice into 1/2-inch thick slices.
Once oil has heated, dip a zucchini slice into the egg, coat it in the parmesan mixture, and then place it into the frying pan.
Fry for about 2-3 minutes on each side or until golden brown.
Once done frying, place on paper towels.
Combine mayonnaise, sour cream, garlic powder, salt & pepper, and water.
I’ve teamed up with some other bloggers who are sharing some fall-inspired recipes. Be sure to check them out!
Easy Apple Muffins with Crumb Topping at The DIY Mommy
Rustic Mini Apple Galettes at Tatertots and Jello
Pumpkin Chocolate Cheesecake Bars at Maison de Cinq
Pumpkin Sheet Pan Pancakes at A Pretty Life in the Suburbs
Delicious Beef Bourguignon Recipe at Paint Me Pink
Hearty Autumnal Yam Soup at This is Simplicite
Apple Pie Chia Pudding at Cherished Bliss
Baked Brie with Blueberries and Bacon at This is Our Bliss
Salmon with Sherry and Tomato Cream Sauce at Willow Street Interiors
Fall Pumpkin Coffee Cake Muffins at Inspiration for Moms
Baked Zucchini Donuts with Vanilla Glaze at Satori Design for Living
Pecan Spice Biscotti at My Sweet Savannah
Best Homemade Lasagne Recipe at The Handmade Home
Crispy Parmesan Fried Zucchini at Two Twenty One