Name: Pan-Fried Zucchini Chips Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchini, thinly sliced into ⅛-inch rounds; ½ cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs or panko; ¼ cup grated Parmesan cheese; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; Vegetable oil for frying

Description

Crispy and golden pan-fried zucchini chips coated with a flavorful breadcrumb and Parmesan crust, perfect as a savory appetizer or snack. These zucchini rounds are thinly sliced, dredged, and fried to a perfect crunch, then served warm with your favorite dipping sauces.

Ingredients

Scale

Zucchini Chips

2 medium zucchini, thinly sliced into ⅛-inch rounds
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs or panko
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Vegetable oil for frying

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Instructions

Prepare the Zucchini: Slice the zucchini into thin, even ⅛-inch rounds and pat them dry with paper towels to remove excess moisture, which helps the coating stick and results in a crispier chip.
Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
Coat the Zucchini: Dredge each zucchini slice first in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to ensure the coating adheres well.
Heat the Oil: In a large skillet, pour vegetable oil to a depth of about ¼ inch. Heat over medium heat until the oil reaches approximately 350°F and is hot enough for frying.
Fry the Zucchini Chips: Add the coated zucchini slices in a single layer, working in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until golden brown and crispy.
Drain and Serve: Remove the fried zucchini chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining slices and serve warm with dipping sauces like marinara, ranch, or garlic aioli.

Notes

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
To make a lighter version, try air frying the coated zucchini chips at 400°F for 8–10 minutes or baking at 425°F for 20 minutes, flipping halfway through.