These easy pan-fried zucchini chips are crispy, delicious, and an especially great way to use up summer zucchini. Enjoy as an appetizer, side dish or snack in the summertime, or any time of the year.
This recipe comes straight from my mama. I remember her making pan fried zucchini during the summer when the zucchini plants in our garden exploded with produce, and now I’m following in her footsteps.
Whenever I have excess zucchini, this is the first recipe I reach for. These crispy fried zucchini chips are easy to make, requiring only a few staple ingredients in addition to the zucchini, and a few minutes to fry on the stove. You’ll love how they’re both super crispy and deliciously fresh!
“These were soooo good! I made so many from all our garden zucchini, but we ate them fast. Now, I’m impatiently waiting for more zucchini to make them again. I used panko breadcrumbs because that is what I had. ⭐⭐⭐⭐⭐” —from reader Marisa
Table of Contents
Ingredients you’ll need
This pan fried zucchini recipe is super simple and more of a guide than a recipe. Here’s what you’ll need, as you can see it’s pretty flexible!
- Zucchini
- All-purpose flour
- Egg
- Breadcrumbs (seasoned or un-seasoned, panko or traditional)
- Salt and pepper
- Other seasonings or herbs, if desired (like fresh or dried basil, Italian seasoning, garlic powder etc.)
- Oil for frying
- A dipping sauce for serving (like ranch dressing or homemade aoili)
How to make crispy fried zucchini chips
When I first made pan fried zucchini on my own, I would get frustrated when the breading would slip off the zucchini or stick to the bottom of the pan. Follow these steps and you’ll get the best results every time!
- Remove excess moisture from the zucchini. It has a lot of moisture in it, and breading has a hard time sticking to a slick surface, so we need to dry it out as much as we can! Sprinkle zucchini slices with salt to draw out the moisture and press zucchini between paper towels to soak it up. Let sit for at least 10 minutes.
- Make an assembly line. You’ll need separate shallow bowls for the flour, egg and breadcrumbs.
- Dredge zucchini rounds. Dip each round first in flour, then beaten eggs, and finally in seasoned breadcrumbs. Here’s a helpful video showing how to keep your hands clean while you work.
- Fry in plenty of oil. Make sure to use enough oil so the zucchini can get nice and crispy without sticking to the pan. Fry rounds on each side for a few minutes until golden.
- Enjoy! Transfer to a paper towel lined plate briefly to drain away extra oil, then serve immediately!
Recipe tips & FAQs
- Use whatever breadcrumbs you have. It really doesn’t matter! I’ve used traditional Italian breadcrumbs and panko, and they both produce nice and crispy zucchini. If you use seasoned breadcrumbs, reduce the salt in the flour mixture.
- Use oil with a high smoke point for frying. Vegetable oil, canola oil, grapeseed oil and avocado oil are all great options. Olive oil is not ideal.
- How to ensure breading sticks to the zucchini. The key is to draw out and remove zucchini’s extra moisture, so don’t skip this step! It’s worth the small amount of extra time.
- Will this recipe work with an air fryer? Yes, however the results aren’t totally the same. The zucchini will be a little drier and won’t have quite the same pleasing crispy texture. Once zucchini slices are coated in breadcrumbs, spray both sides with nonstick cooking spray and air fry at 370°F for 10-13 minutes till brown and crispy.
More zucchini recipes
Still trying to figure out what to do with all that zucchini? Here are a few more delicious ideas:
Get the recipe
Pan Fried Zucchini Chips
Fresh zucchini fried until crispy is a great way to use up garden produce! This is more of a guide than a strict recipe, and you’ll see that’s pretty flexible.
- 1 medium zucchini , sliced into rounds
- Coarse salt
- Vegetable oil, avocado oil or grapeseed oil , for frying
- About ½ cup all-purpose flour , as needed
- 1 large egg , whisked
- About 1 cup breadcrumbs (see Notes)
- Additional salt and pepper , to taste
- Additional seasonings or herbs , like Italian seasoning, garlic powder, etc. (optional)
- Ranch dressing or aioli , for serving (optional)
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Line a sheet pan with paper towels and place zucchini rounds on top in a single layer. Sprinkle with coarse salt and cover with more paper towels. Place something somewhat heavy on top like another sheet pan or cutting board. Let sit for about 15 minutes. During this time the salt is drawing out excess moisture, which will help the breading stick better.
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In a wide skillet, pour enough oil to be about ¼-inch deep. Set over medium high heat.
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Set up an assembly line with the zucchini rounds and separate shallow bowls each for flour, whisked egg, and breadcrumbs. Add a generous pinch of salt and pepper to the flour along with any other seasonings you’d like to add (skip if you’re using seasoned breadcrumbs).
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Dip each zucchini round first in the flour, then the whisked egg and finally the breadcrumbs, making sure they’re completely coated.
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Add the breaded zucchini to the skillet. Cook until golden brown, about 2 minutes per side.
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Transfer zucchini to a paper towel lined plate and sprinkle with more coarse salt. Serve immediately with ranch dressing or aioli or as desired.
- The amount of breadcrumbs needed will vary based on the size of your zucchini. I like to use seasoned breadcrumbs for added flavor and ease, but you can also use traditional breadcrumbs or panko breadcrumbs.
- Here’s a helpful tutorial for not getting your hands all gummy while dredging the zucchini rounds.
- To air fry: Once zucchini slices are coated in breadcrumbs, spray both sides with nonstick cooking spray and air fry at 370°F for 10-13 minutes till brown and crispy.
Calories: 368kcal, Carbohydrates: 62g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 82mg, Sodium: 632mg, Potassium: 445mg, Fiber: 5g, Sugar: 8g, Vitamin A: 315IU, Vitamin C: 18mg, Calcium: 176mg, Iron: 5mg
