Step by Step Tutorial: Fried Zucchini Recipe (2024)

Our Keto Fried Zucchini is a gluten free, grain free recipe that might just be my favorite way to eat zucchini! This crispy coated zucchini is perfect dipped in ranch and so good that I have to fight my kids for these!

Step by Step Tutorial: Fried Zucchini Recipe (1)

If you’ve been around here for long, you know that I’ve eaten low carb off and on for years now. I love the way it makes me feel and I’ve lost quite a bit of weight doing it as well!

When I’m focusing on carbs, I try to eat healthy – lots of protein, plenty of veggies, and some healthy fats. Egg roll in a bowl is one of our go to meals!

But I inevitably end up craving fried food, because let’s be honest – fried food is delicious. 😉

These crispy fried zucchini chips are the ultimate low carb treat! So easy to make, the whole family loves them, and they make a great snack or side dish!

We like to dip our fried zucchini in this keto ranch dressing. Seriously the best ranch ever!

Table of Contents

Ingredient Notes:

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Step by Step Tutorial: Fried Zucchini Recipe (2)

Coconut Flour- We’ve tested this recipe with both coconut flour and almond flour. Both work well, but coconut flour seems to get a bit crispier.

Parmesan – Use the powdery kind in a green can. It adds flavor to the breading!

Zucchini – You can use zucchini or yellow squash in this recipe! They’ll both fry up just about the same.

Oil – We like to use avocado oil for frying. It has a high smoke point and is healthier than most vegetable oils. It is more on the expensive side though, so feel free to use what you have on hand.

What Readers are Saying!

“My husband is the one doing Keto, so I made these for him. They were quick and easy, and he said they were restaurant quality!” – Jodi G.

How to Make Fried Zucchini:

Prepare: Slice the zucchini into 1/4 inch thick rounds and sprinkle with kosher salt. Let them sit on a paper towel lined sheet pan to draw out the moisture for 30 minutes and then wipe off any excess liquid and salt with a paper towel.

Step by Step Tutorial: Fried Zucchini Recipe (3)

Helpful Tip!

Getting Fried Zucchini Crisp:

There is a lot of moisture in zucchini, so salting it and letting that liquid sweat out is a great way to help make for a crispier finished product.

This step is optional, but if you have the time, it’s worth it!

Low Carb Breading: Dip the zucchini rounds into an egg wash and then into the breading.

The low carb breading is just a simple mix coconut flour and Parmesan cheese.

Dip the zucchini one by one into the egg mix and then dredge them in the low carb breading until they are all fully coated.

Step by Step Tutorial: Fried Zucchini Recipe (4)

Fry: Add the zucchini in a single layer to a shallow pan with an inch or two of hot oil, being careful not to overcrowd the pan. For best results, your oil should be 375 degrees.

Let these fry for about 1 minute per side, just to get them golden brown.

Step by Step Tutorial: Fried Zucchini Recipe (5)

Drain: Remove the zucchini to a paper towel lined plate and sprinkle with salt. Let the grease drain off for a bit while you fry up the rest of the zucchini.

Substitutions:

Zucchini: Can’t find zucchini? Use yellow crookneck squash instead! We can’t tell a difference!

Breading: Not worried about the carbs and don’t want to purchase coconut flour? Use equal parts all purpose flour and panko bread crumbs.

Seasoning: We keep this recipe simple and dip it in ranch dressing for flavor, but if you’d like more flavor on the zucchini, season the breading with garlic and onion powder.

Dip: Ranch is our go to, but honey mustard is another favorite, if you don’t mind the carbs.

Step by Step Tutorial: Fried Zucchini Recipe (6)

FAQs:

Can you use this low carb “breading” in other recipes?

We’ve only used this breading for zucchini, but it should work well on other things such as fish or onion rings.

Can I store the fried zucchini?

Like most fried foods, these are best eaten immediately after cooking. If you do have leftovers, store them in the fridge and reheat them in an air fryer for maximum crispiness.

Should you salt zucchini before frying?

Adding salt to the zucchini before frying it allows the zucchini to release some of it’s moisture, so that it fries up a bit more crispy. This step is optional, but recommended.

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Step by Step Tutorial: Fried Zucchini Recipe (8)

Recipe

Keto Fried Zucchini

This fried zucchini recipe is such a tasty way to get in those veggies! We love fried zucchini dipped in ranch dressing and it’s a great low carb treat.

3.37 from 61 votes

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Prep10 minutes minutes

Cook10 minutes minutes

Total20 minutes minutes

Serves 6 servings

Ingredients

  • 3 medium zucchini or yellow squash
  • 1 tablespoon salt
  • 2 large eggs
  • 1 tablespoon water
  • 1/3 cup coconut flour
  • 1/4 cup powdered Parmesan cheese
  • avocado oil for frying
  • Ranch dressing for serving

Instructions

  • Wash and slice the zucchini into thin rounds, about 1/4 inch thick.

  • Lay zucchini on a paper towel lined sheet pan and sprinkle with salt. Let set for 30 minutes to draw out the moisture. Pat dry, removing as much liquid and salt as possible.

  • Heat a 1/4-1/2 inch of oil in the bottom of a large skillet over medium heat to 375 degrees.

  • Beat together the egg and water in a shallow bowl.

  • Stir together the coconut flour and Parmesan in a second shallow bowl.

  • Coat the zucchini in the egg and then dredge in the coconut mixture to coat.

  • Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.

  • Drain on a paper towel lined plate. Sprinkle with salt, if desired.

  • Serve with ranch dressing for dipping.

Tips & Notes:

Salting and letting the zucchini sit to draw out moisture is optional if you’re in a hurry, but it does make for a crispier crust on the zucchini.

You can add seasonings to the breading, such as onion powder and garlic powder, if desired. We dip ours in ranch dressing when eating and find the zucchini doesn’t need additional seasoning as the Parmesan also adds flavor.

We have not tested this in the air fryer, but if I were testing I would start at 390 degrees for 6-8 minutes and see how it goes.

Nutrition Information:

Calories: 87kcal (4%)| Carbohydrates: 6g (2%)| Protein: 6g (12%)| Fat: 4g (6%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Trans Fat: 1g| Cholesterol: 66mg (22%)| Sodium: 1272mg (55%)| Potassium: 284mg (8%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 322IU (6%)| Vitamin C: 18mg (22%)| Calcium: 72mg (7%)| Iron: 1mg (6%)

Author: Karly Campbell

Course:Appetizer

Cuisine:American

Keyword:easy appetizer recipes, game day recipes, low carb recipes

Did You Make This?Tag Us On Instagram

This recipe was originally published in September 2015. It was updated with new photos in January 2022. Original photo below.

Step by Step Tutorial: Fried Zucchini Recipe (9)
Step by Step Tutorial: Fried Zucchini Recipe (2024)

FAQs

How do you keep zucchini from getting soggy when frying? ›

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

How do you keep breading from falling off zucchini? ›

Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick. Use a neutral oil for frying: Vegetable, canola, or grapeseed oil are great for frying, but my hands-down favorite is olive oil—it's always handy and I like the taste.

How do you cook zucchini so it doesn't get mushy? ›

High and dry-heat cooking, like grilling or sautéing work best for zucchini. These methods sear the vegetable and cook it quickly, avoiding mushiness. I usually grill or sauté zucchini and then toss it with other fresh ingredients like basil or thyme, olives, sun-dried tomatoes, and cheeses like parmesan or asiago.

Why is my breading not sticking to my zucchini? ›

Dredge in flour, egg, and breadcrumbs.

To add breading that will actually stick to the zucchini, dip rounds first in flour, then whisked eggs, and finally in seasoned breadcrumbs.

What you should do to prevent breading from falling off during frying? ›

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

How to get breading to stick to vegetables? ›

Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere. Transfer veggies to the tray as they are coated, and repeat with remaining veggies.

Does salt draw water out of zucchini? ›

Serve hot or at room temperature. Salt causes zucchini rounds to release excess water.

How can I enhance the flavor of zucchini? ›

There are many ways to season zucchini depending on your taste preferences. You could try sautéing it with garlic, olive oil, salt, and pepper for a simple yet delicious flavor. Or, you could sprinkle it with Italian seasoning and grated Parmesan cheese before roasting it in the oven.

Why is my zucchini mushy after cooking? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Why is my fried zucchini bitter? ›

All cucurbits produce chemicals called cucurbitacins, which cause the vegetables to taste bitter and served as a defense against plant-eating wildlife. Cucurbitacin also contributes to the musky scent of cantaloupe. Naturally, higher cucurbitacin concentrations cause vegetables to be more bitter.

How to pan fry zucchini without it getting soggy? ›

Don't cover the pan. Don't overcrowd the pan. The zucchini coins will steam instead of sear and that has the potential to make them soggy. Sear thick zucchini coins at a medium high heat in a skillet undisturbed and uncovered.

Should zucchini be peeled before frying? ›

Nope! There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

How to cook zucchini and keep it firm? ›

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven. If your oven roasted zucchini is consistently turning out soggy, try slicing it a little thicker next time.

How do you keep zucchini from getting soft? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

How do you reduce moisture in zucchini? ›

By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.

How do you keep spiralized zucchini from getting soggy? ›

After you've spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes. This will help get rid of some of the excess moisture. To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat.

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