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Four crispy breaded zucchini sticks are served on a plate over a creamy green herb sauce, topped with grated cheese.

Fried Zucchini

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Crispy and cheesy, these fried zucchini sticks bring together golden panko, nutty Parm, and a creamy pesto dip for a snack that disappears fast.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Californian, Italian Inspired
Calories: 1240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Olive oil for frying
  • 1 ¾ cups Parmesan freshly grated
  • 1 ½ cups Panko Japanese breadcrumbs
  • ¾ teaspoon Salt
  • 2 large Eggs
  • 3 medium Zucchini cut into 3-inch long by ½-inch wide strips
  • 2 tablespoon Pesto
  • 3 tablespoon Sour cream

Equipment

  • Large frying pan
  • Deep-fry thermometer
  • Slotted spoon
  • Mixing Bowls

Method
 

  1. Pour olive oil into a large frying pan to a depth of 2 inches. Heat over medium until oil reaches 350°F.
  2. In a bowl, combine 1 ½ cups Parmesan, panko, and salt. In a separate bowl, whisk the eggs.
  3. Working in batches, dip zucchini sticks into egg, let excess drip off, then coat in the panko-Parmesan mixture, pressing gently to adhere. Place coated zucchini on a baking sheet.
  4. When oil is hot, fry zucchini in batches until golden brown, about 3 minutes. Transfer to a paper towel–lined plate to drain.
  5. To serve, spread pesto on a platter, arrange zucchini on top, and sprinkle with remaining Parmesan.

Nutrition

Calories: 1240kcalCarbohydrates: 74gProtein: 79gFat: 68gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 148mgSodium: 4014mgPotassium: 436mgFiber: 5gSugar: 9gVitamin A: 2201IUVitamin C: 0.5mgCalcium: 2327mgIron: 6mg

Notes

Storage: best eaten hot, right out of the oil. If you have leftovers, keep them in the fridge for a day or two and reheat in the oven or air fryer at 400°F until crisp again. Skip the microwave, it'll turn the panko coating soggy.

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