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Crispy Fried Zucchini
By Chef Marco R.

How to Make Perfectly Crispy Fried Zucchini (No More Soggy Slices!)

Learn how to make irresistibly crispy fried zucchini with a golden crunch and tender center—never soggy. This easy guide shows you how to prep, coat, and fry zucchini slices the right way so they stay crisp and delicious every time. Perfect as a snack, appetizer, or side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Notes

Ingredients
  

  • 2 medium zucchini about 1 lb total, sliced into ¼-inch rounds
  • 1 teaspoon kosher salt for drawing out moisture
  • ½ cup all-purpose flour
  • ¼ cup cornstarch optional, but makes it extra crispy
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 large egg beaten (optional, for extra adhesion)
  • ⅓ cup vegetable oil or avocado oil for frying
  • Flaky sea salt for finishing

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Frying pan or deep skillet
  • Tongs
  • Paper towels

Notes

  • Removing moisture is the secret to avoiding soggy zucchini.
  • Panko breadcrumbs give extra crunch.
  • Do not overcrowd the pan to maintain oil temperature.
  • Best served fresh while hot and crispy.