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–+ servings
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5 from 6 votes

Crispy Parmesan Fried Zucchini

Crispy Parmesan fried zucchini has a golden panko coating, a tender center, and plenty of cheesy flavor. It’s ready in just 15 minutes!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: crispy fried zucchini, crispy parmesan zucchini, crispy parmsan fried zucchini, crispy zucchini, fried zucchini, parmesan fried zucchini, zucchini recipes
Servings: 4 People
Author: Alyssa Rivers

Ingredients

  • 2 medium zucchinis sliced
  • Salt and pepper
  • 1 cup flour
  • 3 large eggs
  • 1 cup Panko
  • ¼ cup parmesan cheese
  • 1 tablespoon Italian seasoning
  • oil for frying

Instructions

  • Salt and pepper the sliced 2 medium zucchinis. Put 1 cup flour in a small bowl. Whisk 3 large eggs in a small bowl, and combine 1 cup Panko, ¼ cup parmesan cheese, and 1 tablespoon Italian seasoning in another small bowl.
  • Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
  • Add the oil for frying to a medium saucepan, 1/2 inch up the sides. Preheat to medium-high heat (350 degrees). Add the zucchini and fry for 4-5 minutes, or until browned and crispy. Serve with ranch, marinara, or favorite dipping sauce.

Video

Notes

Leftover Instructions
  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Store for up to 3 months.
  • Reheat: Reheat in the oven or air fryer at 375°F until hot and crispy. No need to thaw first.

Nutrition

Calories: 271kcal | Carbohydrates: 39g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 272mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 163mg | Iron: 4mg

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