If your garden is drowning in zucchini right now, this is the recipe to make. A simple flour-egg-milk coating fries up light and golden in just minutes, with a crisp little crust that doesn’t sit heavy. It’s the kind of recipe you’ll want on repeat all summer long, especially with a good dipping sauce on the side.
Why You’ll Love It
Ready in 20 minutes — quick prep, quick fry, done
Uses up garden zucchini fast — perfect for that end-of-summer overload
Light, crispy crust — not greasy or heavy
Just 5 main ingredients — flour, eggs, milk, zucchini, oil
Pairs with any dipping sauce — try the horseradish version below, it’s a favorite
Ingredient Notes
The zucchini itself — go for the smaller to medium ones, the big baseball-bat sized ones get seedy and watery in the middle and your slices fall apart. Slice lengthwise, not into rounds, though I’ve done rounds in a pinch and nobody complained, so don’t let anyone tell you there’s only one right way. Eggs and milk — just regular milk, whatever’s in the fridge, I’ve used 2% and whole and one time used the last splash of buttermilk because that’s what was there and honestly it might’ve been better, I never went back and tried it again to compare, which bugs me a little if I think about it too long. Flour is just all-purpose, nothing special. And the oil — I always use olive oil, extra virgin, because that’s what my mother used and I never questioned it, though I’ll admit a neighbor of mine swears by vegetable oil for frying because the smoke point’s higher and she’s probably not wrong, but old habits.
Ingredients
2–3 small to medium zucchini, sliced lengthwise into roughly 1/4″ strips
1 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
Salt and pepper, to taste (I never measure this — just go til it looks right)
Olive oil, extra virgin, enough for about 1/2″ depth in your skillet
Dipping sauce of choice (recipes below — make at least one, trust me)
fried zucchini
Instructions
Start with your oil. Pour enough into a skillet to get about half an inch deep — the exact amount depends on your skillet, obviously, a cast iron one’s going to need more than some little nonstick thing. I always reach for the olive oil. Set that on the stove but don’t turn the heat on yet, you’ve got prep to do first.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
