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When my garden is full of zucchini, these Crunchy Parmesan Cheese Fried Zucchini are one of my favorites. favorite thing make. It’s ready in no time. 15 minutes Perfect as a quick appetizer, snack or easy side with ranch, marinara or fry sauce.
Why You’ll Love This Fried Zucchini Recipe
- golden and crispy: Panko and Parmesan cheese create a light, crispy coating that keeps the zucchini crispy while it cooks perfectly on the inside.
- quick and easy: With just a few simple ingredients, it takes about 15 minutes from start to finish.
- Anytime is good: Enjoy as an appetizer, snack, or side. Perfect for any occasion, from weeknight dinners to summer gatherings.
Reader’s Reviews
It was really delicious. This is a great way to use up the zucchinis you have in your garden. I will make this again.
– Paulette
fried pumpkin ingredients
- zucchini: Choose firm, medium-sized pumpkins with smooth, dark green skin.
How to Make Crispy Parmesan Cheese Fried Zucchini
Making this Crispy Parmesan Cheese Fried Zucchini Recipe is easy. The key is to slice the courgettes evenly, pat them dry, and keep the oil hot. Once the baking station is ready, the rest comes together quickly. Not sure how to transport your pumpkins? Try Air Fryer Zucchini Chips, Roasted Zucchini Fries, Roasted Zucchini, or Roasted Parmesan Garlic Zucchini Spears.
- Slice and Season: Sprinkle sliced pumpkin with salt and pepper.
- Dredging Station: Place flour in a small bowl. Whisk the eggs in a small bowl. In another small bowl, combine panko, Parmesan cheese, and Italian seasoning.
- Dredge Pumpkin: Dip the pumpkin into the flour, then the egg, and finally the Panko mixture.
- Cook: In a medium saucepan, add oil to the top by 1/2 inch and preheat over medium-high heat (350°F). Add the zucchini and fry for 4 to 5 minutes or until the zucchini is golden brown and crisp. Serve fried zucchini with ranch, marinara, or your favorite dipping sauce.
Tips for the Crispiest Fried Zucchini
- even pieces: Cut all pieces into equal sizes and cook evenly.
- fat dry: Zucchini holds a lot of moisture. Removing this will help the coating stick and crisp up.
- Keep the Oil Hot: Keep the temperature between 350 and 375°F so that the zucchini cooks quickly and without getting oily.
- Don’t clutter the fan: Fry each piece several times so that each piece is properly crispy.
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- salt and pepper thinly sliced 2 medium pumpkins. put 1 cup flour In a small bowl. whisk 3 large eggs Put it in a small bowl and mix. 1 cup panko, ¼ cup Parmesan cheeseand 1 tablespoon Italian seasoning In another small bowl.
Dip the pumpkin into the flour, then the egg, and finally the Panko mixture.
- addition oil for frying Place 1/2 inch up the sides in a medium saucepan. Preheat over medium heat (350 degrees). Add the zucchini and sauté for 4 to 5 minutes or until brown and crispy. Serve with ranch, marinara, or your favorite dipping sauce.
- refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer on a baking sheet and then transfer to freezer bags. Store for up to 3 months.
- Reheat: Reheat in the oven or air fryer to 375°F until hot and crispy. There is no need to thaw it first.
calorie: 271caloriecarbohydrate: 39gprotein: 13gprovince: 7gSaturated Fat: 3gPolyunsaturated fat: 1gMonounsaturated fat: 2gTrans fat: 0.01gCholesterol: 144mgsodium: 272mgpotassium: 392mgfiber: 3gsugar: 4gVitamin A: 469IUVitamin C: 18mgcalcium: 163mgsteel: 4mg
Nutritional information is automatically calculated and should only be used as estimates.
