Zucchini Fries

Zucchini fries are thin-cut zucchini sticks coated in seasoned breadcrumbs and fried until crisp and golden. They have a creamy center and a crunchy, savory shell that tastes nothing like steamed zucchini. The trick is getting the coating to brown before the zucchini inside turns soft and watery.

Ingredients for Zucchini Fries

Zucchini forms the base, cut into fry-shaped sticks that cook through evenly. All-purpose flour helps the egg coating stick to the zucchini. Eggs bind the flour and breadcrumbs to the vegetable. Panko breadcrumbs create the crisp, crunchy exterior. Parmesan cheese adds a sharp, salty flavor to the coating. Garlic powder, black pepper, and salt season every bite. Vegetable oil fries the sticks until golden.

Why This Zucchini Fries Works

Zucchini is mostly water, so the coating has to brown and crisp fast, before that water steams out and makes the fries soggy. Panko breadcrumbs are larger and fluffier than regular breadcrumbs, so they brown quickly and hold onto their crunch even as the zucchini cooks through underneath.

The flour layer under the egg acts as glue, keeping the breadcrumb coating from sliding off into the oil. Salt in the coating draws moisture from the zucchini skin right at the surface, so the outside dries out and crisps instead of staying damp.

Frying at the right temperature means the outside browns in about 2 minutes, which is just enough time for the heat to penetrate to the center. If the oil is too cool, the coating absorbs oil and turns greasy. If it is too hot, the outside burns before the inside softens.

Mistakes To Avoid

Skipping the flour layer means the breadcrumbs slip off into the oil and the coating separates from the zucchini. You end up with bare zucchini sticks and a pan full of loose crumbs.

Cutting the sticks too thin makes them turn mushy in the center before the coating browns, because the heat reaches the middle too fast. Cut them about 1/4 inch thick so there is time for the coating to crisp while the zucchini stays firm.

Frying at too low a temperature turns the coating greasy and pale instead of golden and crisp. The breadcrumbs absorb oil instead of crisping because they are not hot enough to brown quickly.

Letting the breaded sticks sit at room temperature before frying makes the moisture from the zucchini soak through the coating, so it turns soggy and the breadcrumbs slide off more easily. Freeze them until you are ready to fry.

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Ingredients

• 2 medium zucchini
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 cups vegetable oil for frying

Step-by-step Instructions

1. Trim the ends from each zucchini and cut them in half lengthwise, then cut each half into sticks about 1/4 inch thick and 3 inches long. Pat them dry with paper towels.
2. Put the flour in one shallow bowl. Whisk the eggs in a second bowl. Mix the panko, Parmesan, garlic powder, black pepper, and salt in a third bowl.
3. Coat each zucchini stick in flour, shake off the excess, then dip it in egg, then roll it in the panko mixture until it is fully coated. Place it on a plate.
4. Once all the sticks are breaded, transfer them to the freezer for at least 15 minutes so the coating sets and does not fall off during frying.
5. Pour the vegetable oil into a heavy-bottomed pot or deep skillet and heat it to 350°F (175°C), checking with an instant-read thermometer.
6. Working in batches of 6 to 8 sticks, carefully place them in the oil and fry for about 2 minutes, until the coating is deep golden brown and crisp.
7. Flip the sticks and fry for another 1 to 2 minutes on the other side until that side is also golden brown.
8. Remove the sticks with a slotted spoon and transfer them to a plate lined with paper towels to drain. Repeat with the remaining batches, letting the oil return to 350°F between batches.
9. Serve the zucchini fries hot, while the coating is still crisp.