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)

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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.

MORE LOW CARB RECIPES!

Step by Step Tutorial: Fried Zucchini Recipe (7)

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

Print Pin Save

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

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? ›

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.

Do you need to peel zucchini before cooking? ›

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.

Why do you soak zucchini before cooking? ›

The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.

How do you keep fried vegetables crispy? ›

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

How do you keep zucchini crisp when cooking? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

How does salt get rid of 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 can I enhance the flavor of zucchini? ›

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Should you salt zucchini before or after cooking? ›

In fact, salting before cooking is actually Daniel Boulud's tip for prepping crispier eggplant, and zucchini is much the same. Science is on the side of salting in advance. When salt is sprinkled on the flesh of a water-dense fruit like zucchini and left to sit for a while, a process known as osmosis occurs.

Do you rinse the salt off zucchini before cooking? ›

Definitely not. You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.

What is the best way to eat zucchini? ›

It tastes fantastic in pastas, tacos, salads, and even chocolate cake! You can grill it, bake it, sauté it, and also eat it raw. We might feel like we've cooked it in every way known to man, but there are always more zucchini recipes to try.

How do you know when zucchini is cooked? ›

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

Why is my zucchini slimy inside? ›

If it feels very soft or mushy when you squeeze it, it has likely gone bad. Mushy texture: A spoiled zucchini has a mushy or stringy texture when you cut it, and it may feel slimy to the touch.

Why did my zucchini turn to mush? ›

Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.

Why is my zucchini turning to mush? ›

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

How do you cook vegetables without getting soggy? ›

Salt Your Vegetables Ahead of Time

The salt draws out any excess moisture that would get in the way of your vegetables crisping,” says Chef Hong. After adding salt, beads of water are released from the vegetables. Before you cook them, make sure to dry them well with a paper towel.

Why is my breading not sticking to my 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.

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