fried zucchini squash recipe

Written ByJenny Smyth Posted on
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The Best fried zucchini squash recipe

I’ve always been a fan of fried zucchini squash, and my family loves it just as much as I do. This recipe is a staple in our household, and it’s perfect for any occasion. Whether we’re looking for a quick weeknight dinner or a side dish for a family gathering, fried zucchini squash is always a hit.

It’s also a great way to get some extra veggies into our diet, which is always a bonus in my book. The key to this recipe is using the right type of zucchini squash – I like to use the green ones, as they have a slightly sweeter flavor than the yellow ones. Once you’ve got your squash, the technique is simple: slice it thinly, dredge it in flour, and then fry it up in some oil until it’s crispy and golden.

It’s really not much more complicated than that, but the end result is well worth the effort. My kids love helping me in the kitchen with this recipe – they’re always eager to get their hands dirty and help with the slicing and frying process. And let me tell you, there’s nothing quite like biting into a hot, crispy piece of fried zucchini squash on a chilly fall evening.

It’s just one of those comfort foods that never fails to put a smile on my face. As I mentioned earlier, this recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a side dish for a family gathering, fried zucchini squash is always a winner. And if you’re feeling fancy, you can even serve it as an appetizer at your next party.

The possibilities are endless with this simple yet delicious recipe.

Crispy Fried Zucchini Squash

4.6 from 983 votes

Tender zucchini squash slices are coated in a seasoned cornmeal and flour mixture, then fried until golden brown and crispy. This classic Southern-style side dish is perfect for using up summer squash and pairs well with ranch dressing or marinara sauce.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Zucchini

2 medium zucchini squash, sliced into 1/4-inch rounds
1 teaspoon salt

For the Coating

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs
2 tablespoons milk
Vegetable oil for frying

👨‍🍳Directions

1Place the sliced zucchini in a large bowl and sprinkle with 1 teaspoon salt.
2Toss to coat evenly, then let sit for 10 minutes to draw out excess moisture.
3After 10 minutes, pat the slices dry with paper towels to ensure a crispy coating.
4In a shallow dish, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, black pepper, and cayenne pepper if using.
5In a separate shallow dish, beat the eggs with the milk until smooth and uniform.
6Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until shimmering, about 350°F.
7While the oil heats, dip each zucchini slice first into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour-cornmeal mixture, pressing gently to adhere.
8Working in batches to avoid overcrowding, carefully place the coated zucchini slices into the hot oil.
9Fry for 2 to 3 minutes per side, until deep golden brown and crispy, turning once with tongs.
10The zucchini should be tender when pierced with a fork.
11Transfer the fried zucchini to a plate lined with paper towels to drain excess oil.
12Serve immediately while hot and crispy, with ranch dressing or marinara sauce for dipping if desired.

🔧Equipment

Large bowl
Shallow dish
Whisk
Large skillet
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 640mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 8g

📝Notes

Tips: For extra crispiness, use a wire rack set over a baking sheet instead of paper towels to keep the zucchini from steaming. You can also substitute yellow squash for the zucchini.

Watch Video Of How Crispy Fried Zucchini Squash Works

Fried zucchini squash is one of those recipes that never fails to please – whether you’re serving it as a side dish or using it as an appetizer, it’s sure to be a hit with your family and friends. And the best part?

It’s incredibly easy to make! Simply slice up some zucchini squash, dredge it in flour, and then fry it up in some oil until it’s crispy and golden.

Serve hot and enjoy – this recipe is perfect for any occasion.

❓ Frequently Asked Questions About Crispy Fried Zucchini Squash

Q: What type of zucchini squash should I use?

A: For this recipe, I prefer to use green zucchini squash – they have a slightly sweeter flavor than yellow ones.

Q: How do I keep my fried zucchini squash crispy?

A: To keep your fried zucchini squash crispy, be sure to not overcrowd the pan when frying – this will prevent them from steaming instead of browning. Also, try not to stir them too much while they’re cooking – this will help them develop that nice crispy exterior.

Q: Can I use other types of summer squash in place of zucchini?

A: While traditional zucchini works best in this recipe, you can also try using other types of summer squash like yellow crookneck or straightneck varieties.

Q: How do I store leftover fried zucchini squash?

A: If you have leftover fried zucchini squash, be sure to store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – simply thaw and reheat when needed.

Q: Can I make this recipe gluten-free?

A: Yes – simply substitute the all-purpose flour with gluten-free flour and proceed with the rest of the recipe as instructed.

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