Super Crispy Fried Zucchini Chips flavored with a little Parmesan cheese are a great way to use up summer zucchini. Serve with some Ranch for dipping and you have a mouthwatering snack or appetizer.

Fried Zucchini Chips with bowl of ranch dressing in a blue basket.

 

In July and August it is necessary to have a stack of recipes to use up zucchini It is everywhere. I make all kinds of things with it-  Dark Chocolate Zucchini Muffins, Lasagna, Moussaka, Chocolate Sheet Cake, and even pancakes.

When it comes to an appetizer though, fried zucchini can’t be beat. Coated in Panko crumbs with a little Parmesan cheese, these crispy Fried Zucchini Chips make a tasty summer treat. They are super crispy and savory.

Fried Zucchini Chips in a basket with bowl of ranch dressing.

 

 

Panko crumbs make them extra crispy. I like to cut my zucchini into circles instead of wedges. And I cut them fairly thin, a little less than 1/2 inch. That way they get soft all the way through in the short amount of time the zucchini is in the oil.

Fried Zucchini Chips Recipe Tips:

  • Be sure to keep the oil right around 350 degrees. A deep-frying/candy thermometer is helpful for this. If the oil temperature is too low, they will get soggy.
  • Fried Zucchini Chips are super delicious dipped in Ranch dressing.

 

Hand dipping zucchini Chip in dip.

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Fried Zucchini Chips

4.58 from 14 votes

By Christin Mahrlig

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 servings
Fried Zucchini Chips are coated in Panko crumbs and Parmesan cheese and fry up super crispy. Dip them in Ranch dressing for a delicious summer appetizer.
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Ingredients

  • 3 medium zucchini
  • 1 cup flour
  • 2 cups Panko crumbs
  • 1/4 cup grated Parmesan cheese
  • salt
  • 2 eggs
  • 2 tablespoons water
  • Vegetable oil
  • ranch dressing for serving

Instructions 

  • Heat about 1-2 inches of oil in a Dutch oven (I like to use cast iron). You can also use a deep pan.
  • You want to maintain the heat of the oil around 350 degrees. If it gets much lower, the zucchini will soak up too much oil. A thermometer is helpful for this.
  • Place flour in a pie plate or shallow bowl.
  • In a second pie plate or shallow bowl, combine Panko crumbs, Parmesan cheese, and 3/4 teaspoon salt.
  • Slice zucchini into circles, no thicker than 1/2 inch. Coat in flour, dip in egg mixture, and then coat in Panko crumbs. Fry in batches until golden brown on both sides, about 90 seconds per side. Drain on paper towels and season immediately with salt.

Nutrition

Calories: 295kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Originally published August 26, 2015.

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48 Comments

  1. Laura Tavacol says:

    Do you use plain or Italian panko bread crumbs?

    1. Christin Mahrlig says:

      I use plain Laura. But you could use Italian if that’s what you have.

  2. Gina says:

    If you want to do this without the carbs in the planko bread crumbs than crunch up some BBQ pork rhines ….i just roll them out until they are find like bread crumbs and I have used it for chicken also very crunchy and very good no carbs.

  3. Bernard Trenet says:

    I must have missed something!!!! The instructions mentioned dipping in the egg mixture; What egg mixture? (maybe the eggs beaten in with the water?)

    1. Christin Mahrlig says:

      Yes, the eggs beaten with the water.

  4. Driz says:

    Can you do them in oven (bake or broil) instead of frying them as I don’t want to mess with oil.

  5. Thalia @ butter and brioche says:

    Zucchini is in abundance here in Australia right now. These chips are perfect for me to make!

  6. Thao @ In Good Flavor says:

    Yum! The coating looks so light and crunchy, and the zucchini makes this treat feel less of a guilty pleasure .:)

  7. Kay | Cooking with K says:

    I am going to try the panko crumbs next time…can’t get them crispy enough with just flour. These look like the ones we eat at a Chinese restaurant and love.

  8. Gayle @ Pumpkin 'N Spice says:

    These zucchini chips sound wonderful, Christin! I’ve made a baked version before, but never a fried kind. Looks so crunchy and full of flavor!

  9. Joshua Hampton says:

    Zucchini chips are some of my favorite snacks. Your chips look positively gorgeous.

  10. Liz says:

    I still haven’t gotten the hubby onboard with zucchini, but this may be the recipe to do it! And if he still doesn’t like it, I’m happy to take care of the full batch! Your chips look divine.

    1. Liz says:

      Wow! So delicious! I have been going to Carl’s Jr. for years to buy the same delicious fried zucchini. I didn’t think I could make it taste the same but it really does! I made homemade ranch dressing to go with it and thank you, I will surely make it again!