Fried Zucchini Recipe

Ingredients

• 1 large (or 2 small)courgette
• 24 g (3 tbsp)plain flour
• 2eggs
• 10 ml (2 tsp)half-and-half
• 60 g (½ cup)plain flour
• 1 tbspplain breadcrumbs
• 1 tspParmesan
• ½ tspsalt
• ¼ tspLawry's seasoning
• ⅛ tspblack pepper
• 180 ml (¾ cup)mayonnaise
• 55 g (½ cup)grated cheese, such as Colby or mozzarella
• 3 cloves, mincedgarlic
• 4, slicedtomatoes
• as neededoil, for frying

Instructions

1. 1

   Slice the courgette

   Cut the courgette into slices about 1.3 cm (½ inch) thick.

2. 2

   Prepare three bowls

   Combine the ingredients for the first, second and third bowls separately.

3. 3

   Coat each slice

   Dip a courgette slice in the flour in the first bowl, dredge it through the second bowl, then coat it with the mixture in the third bowl.

4. 4

   Fry until crisp

   Pour enough oil into a frying pan to cover its base. When the oil is hot, fry the slices over medium-high heat until crisp, about 3 minutes per side.

5. 5

   Drain the slices

   Move the fried courgette to a plate lined with a few sheets of kitchen paper.

6. 6

   Cool completely

   Leave the courgette slices aside until they have cooled completely.

7. 7

   Mix the topping

   In a bowl, combine the mayonnaise, grated cheese, garlic, salt and pepper.

8. 8

   Add the toppings

   Once the courgette slices are cool, spread them with the mayonnaise mixture and top with a few tomato slices.

What is fried courgette?

Fried courgette is a familiar American-style appetiser or side: slices are coated, fried until crisp and served with toppings or a dip. It is a home-cooking favourite rather than a dish with one defining regional origin.

This version layers on a garlic mayonnaise and cheese spread, with tomato for a fresh, juicy finish. The coating gives the soft courgette a crisp edge, while cooling the slices before topping helps keep the spread in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 2g protein, 6g carbs, 9g fat.

The coating supplies most of the carbohydrates, while the mayonnaise and frying oil contribute much of the fat; the eggs and cheese provide some protein. Serve alongside a salad or other vegetables to balance the rich, crisp rounds with a fresh component.

The three-stage coating

First bowl: the initial flour dusting gives the egg mixture something to cling to. Shake off loose flour so the layers stay neat rather than clumping.

Second bowl: the egg and half-and-half form the wet layer. Dip each slice thoroughly, letting excess drip back into the bowl.

Third bowl: flour, breadcrumbs, Parmesan and seasonings make the outer coating. Press gently so it adheres, without compressing the slices.

Frying for a crisp finish

Use a pan with enough oil to cover the base, and let it heat before adding the courgette. Medium-high heat is intended to brown the coating while the slices cook through.

Fry in batches if needed so the slices have room around them. Crowding cools the oil and can leave the coating soft rather than crisp.

Check the texture

Look for a crisp, golden coating on both sides; the recipe gives about 3 minutes per side as a guide. The exact time can vary with slice thickness and how hot the oil is.

The courgette should be tender when pierced but not collapsing. Drain it on kitchen paper, then cool completely before adding the topping.

Making the garlic topping

Mayonnaise makes the topping creamy, while the grated cheese adds savoury flavour and garlic brings a sharper note. Stir until the mixture is evenly combined.

Spread it over the cooled slices rather than the hot ones. Finish with tomato slices just before serving so their moisture does not soften the coating too soon.

Serving ideas

Serve the rounds as a starter or side while the coating is still crisp. A simple green salad or sliced vegetables provide a fresh contrast to the rich topping.

For a more substantial meal, pair them with grilled chicken or beans. Keep any extra tomato and spread separate until serving.

Recipe notes & tips

• Slice the courgette evenly so the rounds cook at a similar rate.
• Let excess egg mixture drip off before applying the final coating.
• Heat the oil before frying, but avoid letting it smoke.
• Fry in batches to leave space around each slice.
• Drain the cooked slices on kitchen paper to remove excess surface oil.
• Wait until the slices are fully cool before spreading on the topping.

Variations

• Add herbs: Stir chopped parsley or chives into the mayonnaise mixture.
• Use another cheese: Try grated cheddar in place of Colby or mozzarella.
• Make it spicier: Add a pinch of chilli flakes to the coating.
• Serve the spread on the side: Keep the coating crisp for longer by letting everyone add their own topping.
• Change the garnish: Add a little chopped fresh basil alongside the tomato.

Common mistakes to avoid

• Uneven slices: Cut them to a similar thickness so they cook at the same pace.
• Loose coating: Shake off excess flour and egg between each bowl.
• Oil not hot enough: Wait until the oil is hot before adding the first slices.
• Crowding the pan: Fry in batches so the coating can crisp rather than steam.
• Topping hot slices: Cool them completely first to help the spread stay in place.
• Adding tomatoes too early: Top the slices close to serving so their moisture does not soften the crust.

How to store

For the best texture, serve these soon after topping. Refrigerate leftovers in a covered container for up to 2 days; the coating will soften, and reheating in an oven or air fryer can help crisp it again. Store the topping separately if possible.

Frequently asked questions