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Fried Zucchini Recipe

Fried Zucchini

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (154)

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Average Rating:

Total Reviews: 154

Showing 21-30 of 154

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  • on March 06, 2010

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    Decent, but I couldn't seem to get the zucchini crispy .. prob will look for a roasted zucchini recipe next time around

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  • on November 14, 2009

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    The flavor with the panko and parmesan was excellent. However a lot of it did not stick to the zucchini. I suggest dipping the zucchini in flour before the egg and panko.

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  • on October 27, 2009

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    This was delicious!!! I served the zuchini with meatball subs and everyone LOVED it! Thanks Giada!!!

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  • on September 20, 2009

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    thought it was easy and great. no complaints. didn't dredge in flour first either and they came out perfectly. added salt to the finished product.

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  • on August 08, 2009

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    I've made this twice now with zucchini from my garden. Make sure your veggie is not to big. My first batch I used a zucchini that was larger that average and the end result was mushy in the middle. Much better the 2nd time.

    I also added pepper and used lawry's salt instead of reg. salt for more flavor.

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  • on July 28, 2009

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    I made this with round green squash, not zucchini. It turned out great! I added a little pepper to my cheese and panko and used only enough oil to cover the bottom of my cast iron frying pan. Worked great! So glad I have more squash on the vine!

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  • on July 27, 2009

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    Made this recipe turned out great! To Sue from AR You sound like a very angry person, do us all a favor get some professional help. When you write a review no need for personal attacks.. YOU NEED TO GROW UP!!!

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  • on June 24, 2009

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    This was excelent. We dusted the sticks in corn meal and let them sit for about 1o minutes. We had no trouble at all with the batter not stickling to them. They turned out GREAT!

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  • on June 15, 2009

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    I made this for the first time yesterday for our dinner, we had company coming over.

    After reading a good many of the reviews I dipped the zucchini in flour first then into the egg and then finally into the bread crumb/cheese mixture. It is important to remember to let you items "rest" before putting them in oil. After dipping I placed on a wax paper lined cookie sheet and let them "rest" for a good 5 minutes before placing in hot oil. I mixed canola oil and olive oil together for my oil for cooking.

    They turned our really good. Nice and warm and soft on the inside and crunchy on the outside. My five year old was loving them and calling them "french fries" as she dipped them in ketchup. (She has never eaten zucchini before!

    A few notes. It makes ALOT. We were serving 4 adults and 2 kids and we did not even make it all. There is a lot of the bread crumb/cheese mixture left over. Even if I had used all of the zucchini, I still would have had a good bit left over. Not sure how to use it, I hate to waste it. As with anything you dip and fry, I used a lot of bowls, pans, etc. so it is quite messy! But the overall product was good and we truly enjoyed it! Definently worth a try and I will make again.

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  • on June 06, 2009

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    I bought a new deep fryer and could not wait to try out this recipe. It was awesome and each piece came out crunchy yet soft on the inside. I was able to whip up a small batch for me and my man in no time. I can't wait to try other veggies and when our garden begins to produce it's summer bounties. Thank you Giada for making Italian food easy- Mari

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