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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Ok all you fryer officianos out there! I have a tip that makes these the most AWESOME zucchini chips ever!
Instead of eggs, because of my sister’s allergy of, I used 1/2 cup egg beaters w/1 T. of butter and eliminated water. (Full disclosure: the butter was sort of an accident because I didn’t feel like cleaning out the mug I’d melted butter in and didn’t want to dirty another mug to defrost the frozen egg beaters in. Lol)
I cannot stress enough the importance of the oil temperature. If you do not have a fry-daddy to keep the oil at a constant 350 it is worth the investment. No guesswork needed and now they are dishwasher safe. If you argue you have no room to store get rid of something else so you can make room. Just sayin’………. 😉
So crispy!
I just started eating zucchini recently. I fixed it sliced with garlic powder and pepper and olive oil and fried aprox 5 mins. I liked it! Now Im going to try some of your recipes. Thank you. Im diabetic so cant eat much bread.
flour and panko is bread
SUPER BURNED! How do I prevent this from happening?
I used both fresh and frozen zucchini and both work well with this recipe. I would highly recommend a handful of oregano. I have tried wet batter by mixing the egg and flour with a small amount of milk. In my opinion if you like a thick breading use a wet batter. This is an awesome recipe. On a side note Red Robbins has zucchini fries (fried zucchini) if you are in Memphis and don’t want to make them at home.
I ground a little oregano and mixed the flour and Panko crumbs together. Really came out wonderful. I love Carl’s Jr. fried zucchini and this was a good replacement since you can’t find fried zucchini in Memphis, Tn.
My breading all fell off while cooking! I loved the flavor. Anyone know what I did
wrong!!
Did you coat the zucchini in flour before the eqq wash?
You are using more than twice the starch and sugar with the pasta
Just made this and turned out perfect! My husband loved them! I had eaten them before at an Italian Restaurant in Pascagoula, MS many years ago, and absolutely fell in love with them. I have to say…these are even better!!! Thank you!
You should have been looking at sauteed or streamed veggie recipes if your concerned about your weight.
steamed*/you’re* Nice try.