Description
Fried Zucchini – A tried and true method for making the BEST fried zucchini! So simple and perfect for your garden-fresh zucchini!
Ingredients
Scale
- 1–2 medium zucchini, thinly sliced
- 1 cup all-purpose flour (or cassava flour, gluten-free flour)
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt (or garlic powder)
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon celery salt
- 6 tablespoons extra virgin olive oil (more as needed)
Instructions
- Slice: Use a sharp knife or mandolin to slice zucchini as thin as possible and place on a plate next to stove.
- Mix breading: In a medium bowl, combine flour and seasonings – set next to stove as well.
- Heat: Add 2 tablespoons of olive oil to a large skillet; bring to medium-high heat – it is ready when you can flick water on it and it sizzles.
- Coat: Make sure zucchini is still moist (sprinkle some water on them, if needed) and then take a handful of slices and drop into flour mixture. Mix around and ensure zucchini is coated on all sides.
- Fry zucchini: Take zucchini out of the breading, shake off any excess flour, and place in the hot pan in a single layer, trying to evenly distribute (you will have to do several batches). Reduce to medium heat and cook zucchini for 3-4 minutes. Carefully flip and let cook another 3-4 minutes. Continue cooking until all sides are golden brown.
- Continue: Continue this process until all of the zucchini have been cooked.
- Serve: Serve immediately.
Notes
- Batches: You will need to do several batches – the key is to not crowd the pan so that each individual piece of zucchini has a chance to get that nice char!
- Serve Immediately: Best served right away, they may get soggy if stored for very long!
- Substitutions: You can sub the flour for finely ground almond flour or gluten-free flour.
- Paleo/Whole30: just sub the all-purpose flour for cassava flour.
- Storage: you can keep leftover fried zucchini in an airtight container in the fridge, but they are going to get a bit soggy.