Fried Zucchini

Ingredients

• 1courgette
• 30 g (¼ cup)plain flour
• 30 g (½ cup)panko breadcrumbs
• 50 g (½ cup)grated Parmesan
• 2 tspgarlic powder
• 1 tspcoarsely ground black pepper
• 1 tspkosher salt
• ¼ tspcayenne pepper
• 1egg, beaten
• 60 ml (¼ cup)vegetable oil

Instructions

1. 1

   Slice the courgette

   Cut the courgette into 6 mm (¼-inch) slices and set them aside.

2. 2

   Mix the coating

   In a wide, shallow bowl, combine the panko, grated Parmesan, garlic powder, black pepper, kosher salt and cayenne pepper.

3. 3

   Prepare the bowls

   Put the flour in a second bowl and the beaten egg in a third.

4. 4

   Coat the slices

   Dip each courgette slice in flour, then beaten egg, then the breadcrumb mixture. Arrange the coated slices in a single layer on baking parchment.

5. 5

   Heat the oil

   Warm the oil in a frying pan over a medium-low heat. Carefully add the coated courgette slices, working in batches if needed to fit your pan.

6. 6

   Fry until golden

   Cook for 6–8 minutes, turning the slices halfway through, until golden. Some may take longer, so remove each slice as it is ready.

7. 7

   Drain and serve

   Transfer the fried courgette to a plate lined with kitchen paper to drain. Serve warm with chipotle ranch dressing.

What is fried courgette?

Fried courgette is a simple American-style way to turn summer squash into a crisp snack or side. Slices are coated and fried until the outside is golden while the inside stays tender.

Here, panko gives the coating a light crunch, while Parmesan and garlic powder bring savoury flavour. The method uses a three-bowl coating station to help the crumbs cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 9g protein, 20g carbs, 19g fat.

The panko, flour and courgette provide most of the carbohydrates, while the oil and Parmesan contribute much of the fat. The egg and Parmesan add protein. Pair a portion with a protein-rich main and another vegetable for a more balanced plate.

The coating ingredients

Panko: these larger, flaky breadcrumbs give the slices their crisp exterior. Mix them thoroughly with the seasonings so each piece gets an even coating.

Parmesan: grated cheese adds a savoury note and helps the crumb mixture taste fuller. Use finely grated cheese so it distributes through the panko.

Seasoning: garlic powder, black pepper, salt and cayenne flavour the coating. The cayenne adds a little warmth without changing the basic method.

How to coat the slices

Flour first: a light flour coating gives the beaten egg something to cling to. Shake off any excess before dipping.

Egg next: coat the floured courgette evenly, letting extra egg drip back into the bowl so the crumb layer does not become claggy.

Panko last: press the slices into the breadcrumb mixture, then lay them in a single layer on parchment. Keeping them separate helps preserve the coating before frying.

Frying and doneness

Keep the pan over a medium-low heat and add the slices carefully to the hot oil. Cook in batches if the pan would otherwise be crowded.

Turn the slices halfway through the 6–8-minute cooking time. Look for a golden coating, and take pieces out as they are ready because their thickness can affect how long they need.

Serving while crisp

Drain the fried slices on kitchen paper, then serve them warm with chipotle ranch dressing as suggested in the method. They work as a snack or as a side alongside a main dish.

For the best contrast between crisp coating and tender centre, serve soon after frying rather than leaving the slices to sit in a pile.

Timing and batches

The total recipe time is 25 minutes, and frying takes 6–8 minutes per batch. The number of batches depends on the size of your frying pan.

Set out the three bowls and a parchment-lined surface before coating the courgette. This makes it easier to move from dipping to frying without pausing with coated slices in your hands.

Recipe notes & tips

• Slice the courgette evenly so the pieces cook at a similar rate.
• Arrange coated slices in a single layer while you prepare to fry.
• Add the slices carefully to the hot oil to avoid splashes.
• Work in batches when the pan is too small to hold the slices without crowding.
• Remove each slice once it is golden rather than waiting for every piece in the batch.
• Serve soon after draining for the crispest coating.

Variations

• Adjust the heat: use a little less cayenne for a milder coating.
• Change the seasoning: vary the garlic powder to suit your taste.
• Try another dip: serve with a favourite dipping sauce in place of chipotle ranch.
• Make smaller pieces: cut the courgette into smaller slices, keeping an eye on them as they fry.
• Use a different squash: try the same coating method with another summer squash.

Common mistakes to avoid

• Uneven slices: cut them to a consistent thickness so they cook more evenly.
• Claggy coating: let excess egg drip off before pressing the slice into the panko mixture.
• Crowded pan: fry in batches so the slices have room in the oil.
• Overcooking the first pieces: remove slices as they turn golden, since some may finish sooner than others.
• Soggy coating: drain the fried slices on kitchen paper and serve them warm.

How to store

Store leftovers in a covered container in the fridge for up to 2 days. Reheat in a frying pan until warmed through and crisp; the coating may soften in storage.

Frequently asked questions