Zucchini isn’t just for desserts! This recipe for buttery, savory fried zucchini is pure crispy deliciousness like my zucchini cakes!
Crispy, Buttery Fried Zucchini
Zucchini is one of those tasty sleeper veggies that a lot of people love to hate. Like Brussel sprouts and cabbage, people think they don’t like zucchini without really understanding just how good it can be – you can also try my buffalo chicken zucchini boats if you need further convincing!
This recipe for fried zucchini is a great way to introduce zucchini to newcomers or to try and convert diehard zucchini haters. The end result should be crispy, juicy, and ever so slightly tangy, perfect for dipping into some ranch dip or eaten as a side dish.
Crispy, Buttery Fried Zucchini Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• medium zucchinis
• All-purpose flour
• Seasoned salt
• Crushed Ritz
• Parmesan cheese
• Cooking oil
• Ranch dip
How To Make Crispy, Buttery Fried Zucchini
• Wash & dry the zucchinis
• Cut off of each end and then slice into rounds. Salt and pepper and then place on paper towels to absorb excess moisture
• Place the eggs in a bowl and the flour and salt another
• Whisk the two separate bowls, and then in another bowl, combine the crackers and cheese
• Heat one inch of oil over medium-high heat in a deep skillet to 350 Fahrenheit
• Dredge a zucchini round through the flour mixture, and then dip in the egg mixture
• Let excess drip off, then dredge through the cracker mixture, coating completely
• Coat all pieces and then fry each slice in the preheated oil for 2 minutes per side, or until golden brown and crispy
• Dry on paper towels, and then serve warm with Ranch dip
How To Stop Your Zucchini From Being Soggy
One of the big problems with trying to fry zucchini, or use it in any context other than a soup or stew, is the tendency of this extremely tender vegetable to weep liquid.
Just like other squash vegetables, zucchini has a lot of water in it that can quickly weep out if you aren’t being careful.
The best trick is to salt the zucchini and then place on paper towels. The salt and the paper towels draw out excess moisture.
Another way to avoid your zucchini getting too soggy is to make sure that you cook it pretty quickly. Prolonged cooking time can make the liquid seep out, which can actually be a pretty big problem when you are deep frying in oil – and the result ends up soggy with oil as well!
By cooking the oil to a decently high temperature, you can easily make sure that the zucchini cooks hot and fast, while the hardening ritz cracker exterior helps to seal moisture in.
Why Use Ritz Crackers For This Recipe?
Most people might find the use of Ritz crackers in this recipe to be a bit strange – after all, why not just use regular breadcrumbs?
The thing about Ritz crackers is that they are not only super crispy and crackly but also super salty and flavorful as well. Try as many companies might, no cracker comes close to the uniquely buttery, smooth flavor of the Ritz.
This is why it works so well in this recipe – it contributes its own little butter flavor to the zucchinis while also helping to season it. Plus, preparing the exact right ratio of breadcrumbs to salt is often pretty hard.
An extra added benefit is the fact that the Ritz crackers serve as an indicator of doneness. Once the Ritz crackers are finished cooking and are nicely browned, the zucchini slices will be as well.
It’s like having your own little thermometer built-in!
Looking for more delicious Side Dish recipes? Try these out:
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Crispy Buttery Fried Zucchini
- Prep Time
- 20 minutes
- Cook Time
- 6 minutes
- Karlynn Johnston
- 2 medium zucchinis
- 2 large eggs beaten
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 2 cups finely crushed buttery crackers Ritz
- 1/2 cup grated Parmesan cheese
- cooking oil for frying
- Ranch dressing
- Wash then dry the zucchinis. Cut the ends off of each, then slice each into rounds that are ⅓ inch thick. Sprinkle with salt and pepper, then place on a paper towel. Let sit for a few minutes and pat dry any excess moisture with another paper towel.
- Place the eggs in one bowl.
- Place the flour and seasoned salt into another bowl and whisk together.
- Combine the crushed crackers and the cheese in another bowl.
- Place one inch of oil into a a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F.
- Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off. Finish by dredging through the cracker mixture, coating the piece completely. Repeat with the remaining slices.
- Line plate with paper towels and place beside the stove.
- Fry the slices in the preheated oil for 2-3 minutes per side, until golden brown and crispy.
- Place on the paper towels to drain. Serve while still warm and dip in Ranch Dip.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.