Make Crispy Fried Zucchini At Home, No Deep Fryer Needed

If you're craving fried zucchini but don't have a deep fryer, there are several ways to achieve that crispy, golden texture. One method is to use a skillet or frying pan with about half an inch of oil. You can also bake the zucchini in the oven or use an air fryer for a healthier option. Regardless of the cooking method, the key to crispy fried zucchini is to remove excess moisture by salting the zucchini before frying and ensuring the oil is hot enough before adding the zucchini.

How to cut zucchini for frying

To cut zucchini for frying, you will need a sharp knife, a vegetable peeler, and a dry, sturdy surface.

First, wash the zucchini under cold water, removing any dirt and debris. Use a clean kitchen towel to dry the vegetable. Next, trim the zucchini by using a sharp paring knife to remove any blemishes or bruises, and cut off the stem and root ends.

Now you can cut the zucchini into your desired shape. Here are some popular options:

• Rounds: Hold the zucchini in place and slice it crosswise into rounds of your desired thickness.
• Half-moons: Cut the zucchini in half lengthwise, then lay the halves cut-side down and slice crosswise into half-moon shapes.
• Spears: Halve the zucchini lengthwise, then lay one half cut-side down and slice it lengthwise into spears. You can also cut each spear lengthwise into thinner strips.
• Diced: Cut the zucchini in half lengthwise, then slice each half into spears. Hold the spears firmly and cut them crosswise into even pieces.
• Matchsticks: Cut the zucchini in half lengthwise, then cut each half lengthwise into strips.
• Thinly sliced: Hold one end of the zucchini firmly and use a vegetable peeler to grate it lengthwise. As the zucchini becomes too thin to hold, lay it on the cutting board and finish peeling.

Remember, the thickness of your zucchini slices will depend on your recipe and cooking method. Thinner slices are ideal for sautéing, while thicker slices are better for grilling.

How to prepare the zucchini for frying

Preparing zucchini for frying is a simple process, but there are a few key steps to ensure your zucchini is crispy and tender. Here is a detailed guide on how to prepare zucchini for frying:

Step 1: Cut the Zucchini

First, you'll want to trim the ends off your zucchini. Then, cut the zucchini into slices or sticks. The thickness can vary depending on your preference, but slices between 1/4-inch to 1/2-inch thick are commonly recommended. You can cut the zucchini crosswise into medallions or lengthwise into planks, and then into batons or French fry-like sticks.

Step 2: Salt the Zucchini (Optional)

Salting the zucchini before frying helps to remove excess moisture, which can impact the crispiness of the final product. Place the cut zucchini in a colander inside a bowl, sprinkle with salt, and let it sit for about an hour. After this, pat the zucchini dry with paper towels before proceeding to the next step.

Step 3: Prepare the Dipping Ingredients

In one shallow bowl or plate, prepare the flour. In another shallow bowl, beat the eggs. You can add salt and pepper to the eggs for extra flavour. Finally, prepare a plate or baking sheet with your breading of choice. This can be breadcrumbs, crushed crackers, or a combination of flour and seasonings. If using breadcrumbs, you can use plain or seasoned ones. For extra flavour, you can add grated Parmesan cheese, garlic powder, onion powder, dried herbs, or spices to the breading mixture.

Step 4: Dredge the Zucchini

Dredge each zucchini piece in the flour first, shaking off any excess. Then, dip it into the egg mixture, ensuring the zucchini is fully coated. Finally, dredge the zucchini in the breading mixture, gently pressing to ensure it adheres to the zucchini. Repeat this process until all your zucchini pieces are coated.

Step 5: Fry or Bake the Zucchini

If frying, heat about 1/2-inch to 2-inches of oil in a large skillet or frying pan. You can use a neutral-tasting oil such as canola, vegetable, grapeseed, or olive oil. The oil should be shimmering or sizzling when tested with a pinch of flour. Carefully place the zucchini pieces into the hot oil in small batches, being careful not to crowd the pan. Fry each side for about 2 to 3 minutes, or until golden brown. Remove the zucchini from the oil and drain on paper towels.

Alternatively, you can bake the zucchini in the oven. Preheat your oven to 400°F and place the coated zucchini in a single layer on a parchment-lined baking sheet. Spray with cooking spray and bake for 18 to 20 minutes, or until golden brown.

How to make the breading stick to the zucchini

Frying zucchini is a great way to enjoy this vegetable, but it can be tricky to get the breading to stick. Here are some tips to ensure your zucchini has a delicious, crispy coating:

Prepare your zucchini:

Before coating your zucchini, it's important to remove excess moisture. Zucchini holds a lot of water, and if your zucchini is too wet, the breading may not stick properly. To remove moisture, sprinkle salt on your zucchini slices and let them sit for about an hour. The salt will draw out the moisture, and you can then pat the zucchini dry with paper towels.

Choose the right ingredients:

The ingredients you use for your breading will also impact how well it sticks to your zucchini. Here are some tips on choosing the right ingredients:

• Use a combination of flour, eggs, and breadcrumbs or crackers for your breading. The flour will help the egg adhere to the zucchini, and the breadcrumbs or crackers will create a crispy coating.
• Beat the eggs before dipping the zucchini to ensure a smooth, even coating.
• If using crackers, crush them into fine crumbs. You can use a food processor or blender to create a uniform crumb coating.
• Season your flour or breadcrumbs with salt, pepper, and any other desired spices to add flavour to your zucchini.

Dredge the zucchini:

Once your zucchini is prepared and your breading is ready, it's time to dredge the zucchini:

• Set up an assembly line with your flour, eggs, and breadcrumbs in separate shallow bowls or plates.
• Coat each zucchini slice first in the flour, shaking off any excess.
• Then, dip the zucchini into the beaten egg, ensuring it is fully coated.
• Finally, dredge the zucchini in the breadcrumbs, gently pressing the crumbs into the zucchini so they stick.
• Place the coated zucchini on a plate or baking sheet in a single layer.

Chill the zucchini:

Before frying, it's important to chill your breaded zucchini to help the breading set. Place the coated zucchini in the freezer for 30 minutes or refrigerate for one hour. This step will help ensure the breading sticks during frying.

Fry the zucchini:

Now it's time to fry your zucchini!

• Heat a heavy skillet over medium heat and add enough oil to coat the bottom of the pan. You can use a neutral-tasting oil such as vegetable, canola, or corn oil.
• To test if the oil is hot enough, add a pinch of flour to the pan. If the flour sizzles, the oil is ready.
• Add the zucchini to the pan in batches, being careful not to overcrowd the pan. The zucchini should have enough room to float about in the oil as they cook.
• Fry each batch for 1-2 minutes per side, or until the breading is golden and crisp.
• Transfer the fried zucchini to a paper towel-lined plate or a wire rack to drain any excess oil.

By following these tips, you can ensure your fried zucchini has a delicious, crispy breading that sticks to the vegetable. Enjoy your tasty treat!

How to fry the zucchini without a deep fryer

How to Fry Zucchini Without a Deep Fryer

Ingredients

To fry zucchini without a deep fryer, you will need the following ingredients:

• Zucchini
• Oil (canola, grapeseed, olive, or vegetable)
• Eggs
• Breadcrumbs (Panko or regular)
• Salt and pepper
• Flour
• Parmesan cheese (optional)

Steps

• Slice the zucchini: Cut the zucchini into medallions or batons, approximately 1/4-inch to 1/2-inch thick.
• Prepare the dredging station: Set up three shallow bowls or plates. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, salt, and pepper. You can also add Parmesan cheese to the breadcrumbs for extra flavour.
• Dredge the zucchini: First, coat the zucchini slices in the flour, shaking off any excess. Then, dip them into the egg mixture, and finally, dredge them in the breadcrumb mixture, pressing gently to ensure an even coating.
• Heat the oil: In a large skillet or frying pan, heat about 1/2-inch to 2-inches of oil over medium heat. The oil should be hot but not smoking.
• Fry the zucchini: Carefully place the coated zucchini slices into the hot oil in small batches. Avoid overcrowding the pan, as this can lower the oil temperature and affect the crispiness of the zucchini. Fry each side for approximately 2 to 3 minutes, or until golden brown.
• Drain and serve: Once the zucchini is done, remove it from the oil and drain on paper towels. Season with additional salt if desired. Serve immediately with your favourite dipping sauce, such as ranch dressing, marinara sauce, or honey mustard.

Tips for Crispy Zucchini

• To prevent soggy zucchini, it is essential to remove excess moisture before frying. You can do this by salting the zucchini slices and letting them sit for about an hour before dredging and frying.
• Ensure your pan is properly preheated before adding the zucchini. Starting with a cold pan will result in oily and soft zucchini instead of the desired crisp texture.
• Do not overcrowd the pan during frying. Allow enough space between each zucchini slice for even browning and crispiness.
• After frying, let the zucchini drain on a paper towel to absorb any excess oil and ensure a crisp texture.

How to prevent fried zucchini from getting soggy

Zucchini has a high water content, so it can be challenging to prevent it from becoming soggy when frying. Here are some tips to help ensure your fried zucchini turns out crispy and delicious:

Salting and Draining

One of the most important steps in preventing zucchini from getting soggy is salting and draining it before frying. Cut your zucchini into slices or batons, then place them in a colander set inside a bowl. Sprinkle with salt and let them sit for at least 20 minutes to up to an hour. The salt will draw out the moisture, and the colander will allow the liquid to drain. After salting and draining, be sure to pat the zucchini dry with paper towels or a tea towel before proceeding with your recipe.

Preheat the Pan

Make sure your pan is properly preheated before adding the zucchini. Adding zucchini to a cold pan will result in oily and soft zucchini rather than the desired crisp and golden texture. Preheat your pan for about a minute before adding the zucchini, and be sure to fry in batches to avoid overcrowding the pan, which can also lead to sogginess.

Avoid Overcooking

Zucchini is prone to becoming mushy if overcooked. Reduce the cooking time if your zucchini consistently turns out soggy. Zucchini is safe to eat raw, so there is no need to cook it for an extended period.

Thicker Slices

If you are roasting or frying zucchini, opt for thicker slices, such as 1/2-inch slices, instead of thinner ones. Thicker slices will help prevent the zucchini from becoming soggy during the cooking process.

Control Your Oil

When frying zucchini, be mindful of the amount of oil you use. Adding too much oil to the pan can cause the breading to become soggy and prevent it from crisping up. Use just enough oil to coat the bottom of the pan, and fry in batches if necessary to avoid overcrowding.

Frequently asked questions