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Crispy Fried Zucchini Rounds

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A classic country kitchen recipe featuring zucchini rounds coated in a crispy, seasoned batter and fried to golden perfection. Perfect as a snack, appetizer, or side dish with a satisfying crunch and tender inside.

Ingredients

Scale
  • 3 medium zucchinis, sliced into 1/4-inch rounds
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 large eggs, beaten
  • 1/2 cup (120ml) milk (whole milk preferred, dairy-free alternatives work)
  • 1 cup (100g) breadcrumbs (plain or panko)
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt to taste (about 1 tsp)
  • Black pepper to taste (about 1/2 tsp)
  • Vegetable oil for frying (about 2 cups or 16 fl oz)

Instructions

  1. Wash and dry the zucchinis thoroughly. Slice into 1/4-inch thick rounds, about 12-15 slices per zucchini. Pat dry with paper towels to remove excess moisture. (10 minutes)
  2. Set up breading stations: In one bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together eggs and milk. In a third bowl, mix breadcrumbs and Parmesan cheese. (5 minutes)
  3. Working in batches, dredge each zucchini round first in the flour mixture, shaking off excess. Then dip into the egg wash, coating fully. Finally, press into breadcrumb mixture, coating both sides well. Lay breaded rounds on a baking sheet or plate. (15 minutes)
  4. Pour vegetable oil into a large skillet to about 1/4 inch depth. Heat over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles when dropped in. (5 minutes)
  5. Fry zucchini in batches—do not overcrowd—for about 2-3 minutes per side or until golden brown and crispy. Use tongs to flip carefully. Adjust heat as needed to avoid burning. (15 minutes)
  6. Remove fried zucchini with tongs and place on a cooling rack over paper towels to drain excess oil. This keeps them crispier than just paper towels alone. (5 minutes)
  7. Serve immediately hot and fresh with your favorite dipping sauce such as ranch, marinara, or a squeeze of lemon.

Notes

Pat zucchini dry to ensure coating sticks well. Use cornstarch in the flour mix for extra crunch. Fry in small batches to maintain oil temperature and crispiness. Let breaded rounds rest a few minutes before frying. Use a thermometer to keep oil at 350°F for best results. To keep warm, place fried rounds in a 200°F oven but avoid leaving too long to prevent sogginess. Reheat leftovers in oven at 375°F for 8-10 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: fried zucchini, crispy zucchini, zucchini rounds, appetizer, snack, easy recipe, country kitchen, comfort food

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