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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 31-40 of 154

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  • on June 04, 2009

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    Tried this last night - the family loved the light crispy texture,
    even the non-veggie eaters who dipped theirs in ranch dressing
    I had some problems with the prep - the panko did not stick to the egg mixture on zucchini, after reading the prior comments, I will make this again after rolling in flour or cornstarch prior to the egg dip.

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  • on May 29, 2009

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    All I can say is even the kids liked it and my husband who is not a big veggie eater!

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  • on March 06, 2009

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    the panko makes the zucchini light and airy, allowing you to actually taste the zucchini and not just the batter. very simple to put together.. will definitely make again.

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  • on September 04, 2008

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    I followed the others and coated it in flour 1st. It was still kind of tricky (and messy. I used a fish fry coating instead but did add the parm. The fish fry stuff was made of cornmeal and corn flour. Turned out perfectly cruchy and flavorful. The fish stuff already has seasoning in it. Nice change instead of a bread crumb or panko crust. Will definitely make again. I used a deep fryer and it cooked very quickly. Thanks Giada.

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  • on August 11, 2008

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    I made this a couple of days ago and it was so good! It was very light, crunchy, and fresh tasting. I don't usually fry foods, so I was a little nervous that it would turn out greasy, but it wasn't greasy at all! I did make a couple of modifications, though. Based on other reviews, I decided to dust the zucchini slices in corn starch before dipping in egg and the panko breadcrumbs. This really helped the breadcrumbs adhere to the zucchini. I added salt, pepper, and garlic powder to the panko and only used about half a cup of frech grated parm for the breading. I also fried in canola oil, with a little olive oil added for flavor and richness (instead of using only EVOO, which would have been pretty expensive. And I sliced the zucchini in rounds (about half an inch thick. I sprinkled them with a little salt and the rest of the parm after cooking. Simply delicious!

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  • on August 06, 2008

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    I have tried it and it turned out very good. Excellent side dish!

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  • on July 28, 2008

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    This was easy and delicious! Using the panko bread crumbs keeps the zucchini strips nice and crisy on the outside.

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  • on July 20, 2008

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    Very fine zucchini dish. I cut a huge one into rounds and dried them off, then coated in flour before the egg and breadcrumb/parm mixture. Fried them in olive oil in a cast iron skillet. Breading stayed on and was really good with ranch dressing.

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  • on July 15, 2008

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    These were delicious! They were light and crispy and are a perfect substitute if you are looking for something a little healthier than french fries.

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  • on July 12, 2008

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    WONDERFUL

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