Easy and Crispy Fried Zucchini with Flour Recipe

Learn how to make fried zucchini with flour to crispy golden perfection with this simple recipe using only a few basic ingredients and a short cook time. This fried zucchini recipe is perfect side dish for nearly any dinner.

Zucchini is one of those vegetables that truly shines in the summer months, especially when it comes straight from the garden. If you’re looking for a delicious and easy way to prepare it, try frying zucchini with flour.

I prepare this simple recipe in much the same way that make my “hard not to eat the whole plate” fried eggplant and tasty chicken cutlets!

This easy Italian dish is crispy, golden, and perfect for a delicious side dish that goes great with chicken, pork or beef. Plus, it’s a quick way to use up that abundance of summer zucchini!

What kind of zucchini should I buy?

It’s best to buy zucchini that’s not too large because the larger the zucchini, the larger the seeds will be. You’ll notice when you cut into it that the seeds are as big as pumpkin seeds.

The perfect size zucchini is about 8-9 inches in length and 2 inches in width. However, if you’ve got larger zucchini, you can still use it. If it’s too large, you can cut around the big seeds or maybe you won’t mind them.

For this recipe, you can use green zucchini or yellow.

How to fry zucchini with flour and egg?

The details of how to fry zucchini with flour and egg are below along with the printable recipe in the recipe card. In summary, you’ll clean the zucchini, cut it, salt it and wait for excess moisture to drip out. Then, dip the zucchini pieces in a dredging station of all purpose flour and  beaten eggs and then fry it.  

Should zucchini be salted before frying?

Yes. Zucchini holds a lot of moisture. For best results, it should be salted before frying in order to remove the excess moisture, which can make the zucchini soggy after frying. 

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same. 

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Ingredients

*The full printable recipe is at the bottom of this post in the recipe card. 

• fresh zucchini (I use green zucchini but, you may use yellow zucchini)
• all-purpose flour 
• large eggs 
• vegetable oil (avocado, canola, corn or ) olive oil for frying
• salt and pepper to taste

Summary Instructions 

*The full printable recipe is at the bottom of this post in the recipe card. 

First, wash zucchini thoroughly. 

Then, slice zucchini in half and then lengthwise to form about 1/4 inch thick planks or into rounds. You can keep the skin on or remove it.

Next, place the cut zucchini pieces in a mesh strainer or colander and add a little salt (a good pinch.) Flip zucchini to coat it with the salt.

Allow excess moisture to drip out for 30 minutes. This will help the zucchini to not get soggy after cooking.

Then, make your dredging station: Put all purpose flour onto a plate. Beat eggs in a shallow bowl.

Put a couple paper towels onto a dinner plate for cooked zucchini pieces to drain excess oil.

Heat frying oil in a large frying pan (12 inches wide) on medium high heat. Test oil with a drop of beaten eggs. If it sizzles, the oil is hot enough for frying.

Then, rinse the zucchini and pat it dry.

Next, sprinkle with black pepper and garlic powder. This will enhance their natural flavor and make the final dish more delicious.

Then, place each piece of zucchini into the flour and coat both sides.

Next, immediately place the floured zucchini piece into the beaten eggs.

Then, place the egg coated zucchini into the hot oil. Cook zucchini pieces about 2-4 minutes on each side or until golden brown. Use a slotted spoon or tongs to flip them and ensure even cooking. Place cooked zucchini pieces onto the dish lined with paper towels.

Then, repeat with the rest of the zucchini. I suggest doing one piece at a time rather than coating the zucchini pieces all in flour, then all in egg because unless you’re frying them in multiple pans, the zucchini may get clotted.

Garnish with parsley, if desired.

Serving Suggestions

Serve this crispy fried zucchini with grilled rosemary chicken breast,  Air Fryer Garlic Parmesan Potatoes or Parmesan Bow Tie Italian Pasta Salad.

These fried zucchini slices are fantastic on their own, but you can also add a squeeze of fresh lemon juice for a bright, tangy kick. 

​Make sandwiches with the leftovers for lunch the next day or eat it as a tasty snack. 

Serve with a sprinkling of grated Parmesan cheese or your favorite dipping sauce, such as  marinara sauce. Garnish with fresh parsley. Store leftovers in an airtight container in the refrigerator for a few days.

They’re a delicious side dish or zucchini appetizer.

Frying zucchini with flour is a classic Italian preparation that lets the vegetable’s natural flavors shine. It’s a simple recipe that’s not fussy, and doesn’t require breadcrumbs, which is great if you’re out of them!

Pan-fried zucchini is easy and a tasty way to use up extra zucchini. Crispy fried zucchini is a great way to celebrate your summer garden harvest.

Growing up, my mother (who was an Italian immigrant) had the biggest, most thriving garden every August! She made great Italian dishes with fresh, flavorful vegetables, especially fresh tomato sauce!

The light coating of flour gives the zucchini a delicate crispness that pairs beautifully with the moist, tender inside. Plus, it’s a wonderful way to celebrate the bounty of your summer garden, turning fresh zucchini into a dish everyone will love.

It’s a delicious way to use up your garden zucchini and is sure to become a summer favorite in your home!

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