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.
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.
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.
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Try These Other Zucchini Recipes:
- Carrot Zucchini Muffins
- Jalapeno Popper Zucchini Boats
- Cheesy Squash, Zucchini, and Corn Casserole
- Zucchini Cupcakes with Caramel Frosting
Fried Zucchini Chips
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published August 26, 2015.
More Zucchini Recipes
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I’m so excited to find this recipe! I don’t have panco however I have stuffing mix. So I added a little garlic, Johnny’s, pepper, and celery salt. Using a cast iron pan at 350. So far every thing is turning out amazing. Thank you so much for sharing your recipe! My 10 year old son is eating as they come out! Oh by the way I did use salt on the zucchini and used paper towels to remove moisture!
The recipe calls for 2 T. Of water but it doesn’t say anything about the water in the directions?
You add it to the eggs and whisk it together.
I need to limit my sodium. In your facts it dose not give Nutrition Facts. At least I’m not able to find them. It sure would help, make it easier for a few of us.
Added a little garlic salt and cayenne to my plain bread crumbs. I personally need to tweek that a little. This was an easy recipe that had the kids happy. Crunchy and yummy
Agreed, This is a healthy veggie and deserves to be stuffed and not treated like fast food.
Add enough grease, salt , cheese, etc and almost anything can be edible with fattening ranch dressing dip.
Going to try to salvage what I made and add to plain tomato sauce for pasta.
Nobody ever said this FRIED food was healthy. Seriously. 🙄
For real, go elsewhere!
I know that right! It is better to cook it yourself then to go buy it. People always got something negative to say. I agree with Pretty Ricky. Anyway it all about portions and how much you eat fried foods.
none of us (including you, negative nancy) are getting out of here alive.
occasionally eating something like breaded fried zucchini chips dipped in full fat ranch dressing are just what some of us want
mangia, i shout, mangia from the depth of my half sicilian heart!
I used the Italian panko crumbs, these turned out so yummy, & took fried zucchini to a scrumptous level…husband and I made them 2 nights in a row
So good to know Kathy!
Just made these zucchini chips. They were crispy and delicious. I added a few drops of hot sauce in the ranch for a little kick. Boy they went fast!
I didn’t have any bread crumbs or Panko but did have seasoned croutons. I put them in food processor and used that as my coatng. They turned out so crunchy. Will never used bread crumbs again !
That’s a fabulous idea Alexia! I’m going to try using seasoned croutons next time!
My Italian mother in law made these for her kids, and called them “cookies”. I’d been trying for years to get the recipe right. THIS IS IT!! My batch came out perfectly – light, crispy, so good. My husband just came in and hollered “COOKIES!!”
Grazie!
What didn’t you like about them? Have you eaten fried zucchini before? If not I assume this just isn’t the dish for you. If you like zucchini fried and it turned out bad if they get mushy that isn’t appealing at all. Keep your oil hot. Sorry to hear you had a bad expierence. I guess we all just don’t love the same things. There are so many other ways to prepare zucchini. Maybe cake, muffins or bread is more to your taste. Good luck.
Thats funny! So cute I love it. Going to try and cook these cookies tonight!
NASTY WASTE OF CHEESE, EGGS, BREAD CRUMBS AND TIME….YUK!!!!
agree