Fried Zucchini

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Recipe by South Your Mouth

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Fried Zucchini

2-3 whole zucchini

2 tablespoons cornstarch

2 eggs

1 cup grated asiago cheese (can substitute parmesan)

1 cup Italian breadcrumbs*

1 teaspoon salt

Olive oil and/or vegetable oil

Wash zucchini and dry well. Cut ends off zucchini then cut each in half or thirds (depending on how long it is – you want sections that are about 3” long). Cut each section lengthwise into 8 spears.

Add zucchini and cornstarch to a zip-top bag, seal then shake to coat. You can also do this in a lidded plastic bowl. Add zucchini to a plate, shaking off any excess cornstarch.

Add eggs to a shallow bowl and beat well. Set aside.

Add grated cheese, breadcrumbs and salt to a shallow bowl and mix well. Set aside.

Add one inch of olive oil and/or vegetable oil to a medium or large pot. I use a combo of both if I’m serving these with Italian food; I use plain vegetable oil otherwise. Heat oil over medium heat until temperature is at 325 degrees. You want to fry these slowly so the zucchini has time to get tender without the cheese burning.

Dip zucchini in egg and shake off any excess. Dredge zucchini in cheese/breadcrumb mixture taking care to thoroughly coat the zucchini; shake off any excess. Repeat with remaining pieces.

Fry zucchini until golden brown. Cook in batches so not to overcrowd the pan. Sprinkle with coarse grain salt right when you remove the zucchini from the hot oil. Serve with marinara sauce or as-is. I love to make these when we have Italian food!

*If you’d like to go gluten-free or low carb, omit the breadcrumbs! Simply double the amount of cheese and add one tablespoon of cornstarch. On the flip-side, if you’d like to omit the cheese, just double up on the breadcrumbs.

Each zucchini yields about 2 servings.