Crunchy Zucchini Strips


Crunchy Zucchini Strips

Crunchy Zucchini Strips
about 48 zucchini strips
5 Min

We've all had fried eggplant, and now it's time zucchini had a turn. Don't take our word for it...whip up some of these Crunchy Zucchini Strips today!

What You'll Need

  • 3 medium-sized zucchini (about 1 pound total)
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cup Italian-flavored bread crumbs
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups vegetable oil

What to Do

  1. Cut each zucchini in half crosswise then cut each half lengthwise into french fry-like strips. Place zucchini in a medium bowl and sprinkle with salt; toss to evenly coat.
  2. Place flour and bread crumbs each in a separate shallow dish. In another shallow dish, whisk together the eggs and milk. Coat each zucchini strip in flour then dip in egg mixture and coat completely with bread crumbs; set aside on a platter.
  3. In a large skillet, heat oil over medium-high heat until hot but not smoking. Fry zucchini strips a few at a time for 3 to 4 minutes, until golden on all sides, turning frequently. Drain on paper towels and serve immediately.


If you cook your zucchini strips in a tabletop deep fryer, they come out really crisp and golden.

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Bake them on a wire rack on the pan for better crunch. also use just egg whites instead of whole eggs for dipping before coating. 400 to 425 about 15 min.

I wonder if you could reheat these in the oven (say 350 for 10 mins) or a dry frying pan on the stove top? Any suggestions?

Try a 400 degree oven for 10 minutes.

These are fantastic! I've made them twice in the past two weeks, and there are never any left! Thanks for a great recipe!

Can't wait to try to take to our village happy hour Wednesday night cheers

Can these zucchini strips be baked in the oven as opposed to frying them? Health issues do not permit me to have oily fried foods. Thanks for your answer. Nic

Sure you can! Coat your baking sheet with cooking spray first and give it a shot! They will not be as crunchy as the fried version, but they will be lighter. Please keep in mind we have not tried this cooking method in our Test Kitchen, so we can not guarantee the results. Thank you for your question and enjoy!

For the past 12 years, and probably for the rest of my life, health issues do not permit me to eat high-carb foods even in tiny portions (I'm limited to ABSOLUTELY NO MORE than 30g carbs per DAY, and 20 grams carbs/day or fewer is optimal). Understandably, I miss crispy things. But I made this with almond "flour" and almond "milk" and it came out great! Even my husband -- who is much younger than I am and whose active-duty military job is highly physical -- can deal with this "yucky low-carb stuff" when paired with noodles or potatoes, like this application. WE LOVE IT! Keep stuff like this coming!

I want to try this one for sure tonight. thanks fot the recipe. Jean.


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