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Breaded & Fried Zucchini Recipe

Updated on June 29, 2008
zucchini, cut and ready to be breaded and fried
zucchini, cut and ready to be breaded and fried

We went to the big Farmer's Market nearby last weekend, and bought about 25 pounds of really fresh produce for $15 (which was a wonderful change from the normal grocery store effect of spending $25 on less than 10 pounds of produce that had been sitting on the shelves for weeks!). Anyway, one of the many things of which we got more than we knew what to do with was zucchini. We ate a little fresh, stir-fried a bunch of it, and still had some left over to bread and fry for a potluck.

Crispy without while soft and buttery within, this breaded zucchini with a touch of Italian seasoning makes a wonderful appetizer or side dish. They are delicious either on their own or with salsa or a cream dip. (Here is a great Fire-Roasted Salsa Recipe). This recipe is vegetarian.

Sorry, no after picture for this one; I didn't get a chance to snap a picture at the potluck.

Breaded & Fried Zucchini Recipe

Serves at least five as a side



  • 5 small fresh zucchinis
  • vegetable oil (high temperature for frying)
  • 3 eggs
  • 1/2 cup milk


  • 2 cups all-purpose flour *
  • 1 cup yellow cornmeal
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground red pepper (cayenne)
  • 1 teaspoon crushed, dried oregano
  • 1 teaspoon crushed, dried basil

* You can use whole-wheat flour instead for some added nutrition.

Preparation Instructions:

1. First, wash your zucchini and then cut it into coins about a third of an inch thick.

2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).

3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.

4. While the pan is heating, mix all of the breading ingredients together in a shallow bowl (flour, corn meal, black pepper, garlic powder, salt, red pepper, oregano, and basil).

5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.

6. Serve and enjoy! They can be eaten plain, or you can provide salsa or a cream sauce for dipping.


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    • mrsponge1 profile image

      Richie Rosen 

      5 years ago from Florida

      Good recipe. I like to bake instead of frying, try to keep it healthy

    • profile image


      6 years ago

      We loved the zucchini so I decided to also fry up some summer squash-excellent also. Thanks for the recipe

    • profile image


      6 years ago

      Delicious! Although I did dip in the flour mixture first then egg and back into the flour for a nice good coating. Mine weren't really coating well and that seemed to help if you like more batter on them. I had to pin this and share the recipe. Thanks!

    • profile image


      7 years ago

      Raacchheell- google it. Don't be rude just because your lazy.

      Wonderful recipe! Looking forward to cooking up some good zucchini

    • profile image


      7 years ago

      this is stupid because i am british and i don't know what a 'cup' measure is equal to in grams, very impractical.

    • profile image


      7 years ago

      very good thanks

    • profile image


      7 years ago

      awesome recipe!!!!

    • profile image


      7 years ago

      Excellent recipe!!! Phenomenal! It looks like it would be great on green tomatoes, too.

    • profile image


      8 years ago

      This recipe is good, but I don't think fried zucchini is really our cup of tea. I like the seasoning in the recipe though. And they fried up beautifully.

    • profile image


      9 years ago

      I've made fried zucchini before but the seasoning on these were great (even without the basil, I was out). Made hush puppies with the left over breading and they were amazing with a little tzatziki.

    • profile image


      9 years ago

      I have made this recipe twice now and my family and I really love this. My 3 year old keeps asking me for more, so when a 3 year approves you know it has to be good.

    • profile image


      9 years ago

      This is the best recipe for fried zucchini I have ever found!! amazing!! I have never been able to make zucchini like my Mom made, I have tried many recipes. She was from Birmingham Alabama. This is every bit as good as the zucchini I ate as a kid. Thank you so much for posting this!! Anyone who wants to try this, do it, you won't be dissapointed!!

    • Sparkle Chi profile image


      9 years ago from Chandler, AZ

      The recipe looks excellent! I think I will try to rework it for food allergies, and make it gluten free as well!


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