Crispy Fried Zucchini Rounds (Printable Recipe)

Golden, crunchy zucchini slices with a perfectly seasoned crisp coating and tender inside.

# Ingredients You'll Need:

→ Vegetable

01 - 2 medium zucchini, washed, dried, and sliced into 6 mm rounds

→ Breading

02 - 1 cup (120 g) all-purpose flour
03 - 3 large eggs, beaten until smooth
04 - 2 cups (120 g) Panko breadcrumbs
05 - 0.5 teaspoon fine sea salt, plus extra for moisture removal
06 - 0.5 teaspoon freshly ground black pepper

→ Frying

07 - Vegetable oil, enough for 1.25 cm deep frying

# Steps to Follow:

01 - Wash and dry the zucchini thoroughly. Slice into uniform 6 mm thick rounds for even cooking.
02 - To ensure maximum crispiness, sprinkle salt on both sides of the zucchini slices. Set them aside for 15–20 minutes to draw out excess moisture. Pat slices completely dry with paper towels before breading.
03 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine Panko breadcrumbs with the measured salt and black pepper in the third.
04 - Dredge each zucchini round in flour, shake off excess, dip into beaten eggs, allow excess to drip, then press firmly into the seasoned breadcrumbs to achieve full coverage.
05 - Pour vegetable oil into a large skillet to a depth of 1.25 cm. Heat oil to 175°C, verifying the temperature with a thermometer or by dropping in a breadcrumb to check for immediate sizzling.
06 - Fry zucchini slices in batches, without overcrowding. Cook each side for 2–3 minutes until golden and crisp. Maintain oil temperature between batches for even results.
07 - Transfer fried rounds to a paper towel-lined tray to absorb excess oil. Serve immediately while hot and crisp.
08 - For a lighter preparation, preheat oven to 200°C. Arrange breaded zucchini on a parchment-lined baking sheet, bake for 20 minutes, flip, and bake another 10–15 minutes until golden brown.

# Extra Tips:

01 - Drawing out moisture with salt ensures a crisp outer crust by preventing excess water from steaming during frying.
02 - Monitor oil temperature closely; if oil is too hot, coating will burn before zucchini finishes cooking. Too cool and coating absorbs oil and turns greasy.
03 - The flour layer allows egg to adhere, which is vital for forming an even, stable breadcrumb coating.
04 - Serve with your choice of creamy dips such as ranch, blue cheese, or homemade fry sauce for added contrast and flavor.
05 - To reheat, place leftovers in a preheated 175°C oven for 5–7 minutes to restore crispness.

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