Extra-Crispy Fried Zucchini
Golden double-fried zucchini with a crunchy paprika and cayenne coating. These crispy zucchini slices are perfect as an appetizer, snack, or side dish with marinara sauce for dipping.
Equipment
- cast-iron skillet
- Kitchen tongs
- Knife
- Paper towels
- Resealable plastic bag
Ingredients
- 3 medium Zucchini
- 1 cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Dried Parsley
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 2 cups Vegetable Oil for frying
- 1 cup Marinara Sauce for serving
Instructions
- Slice the zucchini into thin, even disks.
- Add the flour, paprika, cayenne pepper, dried parsley, sea salt, and black pepper to a resealable plastic bag.
- Shake the bag until the seasoning is evenly distributed through the flour.
- Heat the vegetable oil in a cast-iron skillet to 350°F (180°C).
- Add about 10 zucchini slices to the seasoned flour and shake until completely coated.
- Remove the zucchini from the bag and shake off excess flour.
- Fry for 1 to 2 minutes per side without overcrowding the skillet.
- Transfer the zucchini to paper towels and allow excess oil to drain briefly.
- Return the fried zucchini slices to the seasoned flour and coat them a second time.
- Bring the oil back to 350°F (180°C).
- Fry the zucchini again until deeply golden and crisp.
- Transfer to fresh paper towels and drain briefly.
- Serve immediately with warm marinara sauce.
Notes & Wine Advice
Serving Suggestions
Serve the zucchini immediately with warm marinara sauce for dipping. Garlic aioli, spicy mayonnaise, or a fresh herb dip also works well. These crispy slices are ideal as an appetizer, snack, or side dish.Recipe Notes
Keep the frying oil close to 350°F (180°C). Oil that is too cool can make the zucchini greasy, while excessively hot oil can burn the coating before the zucchini becomes tender. Fry in small batches to prevent the oil temperature from dropping too quickly.Variations
Add garlic powder, dried oregano, or smoked paprika to the flour mixture for additional flavour. For a milder coating, omit the cayenne pepper. A little extra cayenne or chilli powder can be added when a hotter version is preferred.Storage
These zucchini slices are best eaten immediately. Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in an air fryer or hot oven to restore as much of the crispy texture as possible.Wine Advice
A chilled Pinot Grigio provides a crisp contrast to the fried coating. A light Chardonnay is another good option, particularly when the zucchini is served with marinara sauce.Nutrition values
Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 2 g | Sodium: 320 mg | Sugar: 4 g