Maggiano’s fried zucchini recipe is crispy on the outside, perfectly moist on the inside. The crispy outside is a great way to seal in the natural juiciness of the zucchini.
Heat oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer or when a bread crumb sizzles. Drop 3-4 slices of coated zucchini into the hot oil and cook until golden brown, about 3 minutes. Transfer to a wire rack set over paper towels.
Ingredients
A heavenly low carb, gluten free snack, these crispy and crunchy zucchini sticks are the perfect guilt-free treat. They make a great side dish or an easy appetizer!
The ingredients in this recipe are simple and versatile, and the result is something everyone will love. We like to dip them into a lemon-garlic aioli sauce for the best combo.
To assemble the recipe, you’ll need zucchini, flour, eggs, Panko bread crumbs, grated parmesan, Italian seasoning and Aleppo pepper, and salt. For a zesty twist, you can also add dried basil and garlic powder for extra flavor.
Place a small amount of oil in a deep fryer or a skillet. Heat over medium-high heat to 350 degrees. Gently drop 3-4 coated zucchini strips into the hot oil and cook for 1-2 minutes on each side, or until golden brown. Drain on paper towels and repeat with remaining strips.
Preparing the recipe is really simple, and you can make them up to an hour ahead. To serve, garnish each serving with a pinch of Kosher salt and some Parmesan cheese.
You can even bake them instead of frying for a low-carb option. Just don’t forget to add a little extra oil to your fryer so they cook thoroughly and evenly.
First, cut the zucchini in half. You don’t need to cut both ends off because you’ll only be using the one side. Next, vertically cut each zucchini into planks that are approximately 1/2-inch thick.
Now you’re ready to batter and bread these crispy gems. For the batter, whisk eggs with salt and pepper in one shallow bowl. In a second shallow bowl, combine the Panko, grated parmesan, Italian seasoning, and Aleppo pepper. Stir to combine.
When ready to bake, place the coated sticks on a baking sheet lined with parchment paper and cook for 35 minutes until lightly browned and crisp. Don’t forget to toss them halfway through baking to get an even, crispy texture.
These fried zucchini strips have a perfectly crunchy exterior that seals in all the fantastic natural juiciness of the zucchini and keeps them from getting soggy. They’re a tasty and nutritious alternative to potato fries, and they’re easy to prepare for any meal. They’re a delicious low-carb snack that’s perfect for both keto and non-keto diets!
Preparation
Maggiano’s fried zucchini recipe is a healthier, low carb snack you can enjoy as a healthy appetizer or even as part of a meal. This recipe is prepared in the air fryer and the results are crispy on the outside, tender on the inside.
To make the recipe, start by washing the zucchini and draining it well. Trim off the ends to minimize food waste, then cut the zucchini into 1/4-inch thick slices lengthwise (spears).
Next, you’ll need a frying pan or deep fryer. Fill it with enough oil to cover the zucchini strips and heat it to 350 degrees Fahrenheit. Gently drop 3-4 slices of coated zucchini into the oil and cook until golden brown, 1-2 minutes per side.
After frying, you’ll have crisp zucchini chips to serve with your lemon aioli sauce. You can also add more savory ingredients to the sauce like feta, pine nuts, or herbs.
For the batter, mix together flour, cornstarch, 1/2 tsp Kosher salt, pepper, oregano, and garlic powder in a stainless steel bowl. Measure out the soda water and whisk it in gradually, adding just enough to make the batter the consistency of thin pancake batter.
Once you’ve reached the desired consistency, dip each slice of zucchini into the batter and allow it to drip off before dipping it into the breadcrumbs, pressing them in to coat well on both sides. Repeat with all of the slices.
You can prepare the batter and the crumbs up to 1 hour ahead of time, but you’ll want to keep an eye on the temperature of the oil and cook the fries in small batches so they don’t burn or get greasy. Once the oil reaches 350 degrees, fry the zucchini in batches and then transfer them to a wire rack set over paper towels to drain.
Before serving, sprinkle the fried zucchini with a mixture of Parmesan and Romano cheeses. This is a good way to give the chips a boost of flavor without overdoing it, and it will also help the panko adhere better. You can also sprinkle with a little kosher salt as soon as the chips come out of the oil for extra flavor.
Cooking
To prepare these crispy fried zucchini sticks, you’ll need some flour, egg, panko, and spices. You’ll also need vegetable oil to deep-fry the fries, or you can make them in the air fryer.
First, wash the zucchini and pat them dry. You’ll want to remove a minimal amount of the ends so that they won’t get mushy. Trim off any large strands to minimize waste and cut zucchini into 1/4″-thick slices.
Next, whisk the eggs in one bowl and combine the panko and spice mix in another. Toss a few zucchini sticks in the egg wash until they’re coated, then transfer them to the panko and spice mixture. Continue working in batches until all the sticks are covered.
When all of the sticks are coated, set them out to dry on a plate or platter. You can also put them into the refrigerator for a bit to let the coating stick better.
Then, heat about a 1/4” of vegetable oil in a skillet over medium heat (350@F on a thermometer or when a bread crumb sizzles). Add the zucchini chips in batches and saute for 3 minutes per side, turning them over with tongs as needed.
You can serve these crispy fried zucchini sticks with a variety of dips, including lemon-chili aioli. It’s an easy and delicious snack!
If you’re using an air fryer, make sure that you layer the sticks in a single layer so that they’ll get more of the hot air that helps to crisp them up. This also allows them to cook faster and more evenly, so they don’t end up burning on the bottom of the pan.
Once the fried zucchini are cooked, you’ll want to remove them from the oven and sprinkle with a little cheese-salt mixture to elevate their flavor. Alternatively, you can serve them straight up with the aioli sauce. Either way, this recipe is a delicious and healthy snack that will have you drooling! The next time you have a bunch of fresh zucchini on hand, give this easy, tasty recipe a try!
Serving
A big bowl of fried zucchini is sure to satisfy your veggie cravings without the calories and fat. This fried vegetable recipe has it all: crispy breaded strips, a creamy, zesty lemon aioli for dipping and the best part, they stay crunchy after cooling to room temperature.
Make this fried zucchini concoction for yourself and your fam or serve up at a dinner party to wow your friends. A good serving of this fried masterpiece should be served on a napkin lined platter or two with a side of a citrusy, zesty lemon aioli.
To achieve the most impressive fried vegetable crunch, start with a high-quality, fresh zucchini. Trim the edges of each slice of this luscious vegetable and cut into 1/4-inch-thick slices lengthwise (spears).
For the best frying result, choose an oil that is at or near 350 degrees F. Heat the oil in a large frying pan over medium-high heat until it is shimmering. Using a thermometer, monitor the temperature as you drop your zucchini slices into the oil; be sure to fry in small batches.
This fried vegetable recipe may be complicated to execute, but it is a breeze to prepare and serves as an excellent snack or appetizer on its own or with the aforementioned lemon aioli. Be sure to check out the rest of this page for more tasty and savory fried vegetable recipes like these.