15-Minute Fried Zucchini Sticks
Lightly breaded zucchini sticks, fried to golden perfection, make a crispy, flavorful snack or appetizer. Quick, easy, and low in calories, they’re perfect for dipping in marinara sauce and enjoying as a healthy, satisfying treat any day of the week.
Equipment
- 1 deep saucepan (for frying, 2 inches of oil)
- 3 wide plates (for flour, egg, and breadcrumb mixtures)
- Whisk (for mixing flour and egg)
- Tongs or slotted spoon (for frying)
- Paper towels (for draining)
Ingredients
For Zucchini:
- 4 medium zucchini cut into 3-inch long by ½-inch wide sticks
For Flour Mixture:
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Egg Mixture:
- 1 large egg room temperature
- 1 tablespoon water
For Breadcrumb Coating:
- ½ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- Vegetable oil for frying (enough to fill 2 inches of saucepan)
For Serving (Optional):
- 1 cup marinara sauce warmed
Instructions
- Prepare the Zucchini Sticks: Start by washing the zucchini thoroughly under cold running water. Pat them completely dry with a clean kitchen towel or paper towels to remove excess moisture—this is crucial for achieving a crispy coating. Trim off the ends, then cut each zucchini into uniform sticks about 3 inches long and ½ inch wide. Uniform size ensures even cooking and prevents some sticks from overcooking while others remain undercooked.
- Mix the Flour Coating: On a wide, shallow plate, combine ¼ cup all-purpose flour with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Use a whisk or fork to blend them together evenly. This flour mixture will act as the first layer of coating, helping the egg and breadcrumbs stick properly and giving the zucchini a light, flavorful crust.
- Prepare the Egg Wash: In a separate shallow plate or bowl, whisk together 1 large room-temperature egg with 1 tablespoon of water until smooth and fully combined. The egg wash will act as a sticky layer that binds the breadcrumb mixture to the zucchini, ensuring each stick is evenly coated and golden when fried.
- Combine Breadcrumbs and Parmesan: On a third plate, mix ½ cup of seasoned breadcrumbs with ¼ cup grated Parmesan cheese. Stir until well combined. The seasoned breadcrumbs add crunch, while Parmesan contributes a rich, savory flavor. You can also add a pinch of dried Italian herbs if desired for an extra layer of taste.
- Coat the Zucchini Sticks: Begin dredging the zucchini sticks: first, gently roll them in the flour mixture, ensuring each side is lightly but evenly coated. Shake off any excess flour. Next, dip the floured zucchini into the egg wash, fully covering it. Finally, roll the zucchini in the breadcrumb-Parmesan mixture, pressing lightly so the coating adheres completely. Repeat this process with all sticks, arranging them on a clean plate ready for frying.
- Heat the Oil for Frying: Pour vegetable oil into a deep saucepan to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil; it should sizzle and turn golden brown within 30 seconds. Proper oil temperature ensures the zucchini cooks quickly and develops a crispy exterior without absorbing too much oil.
- Fry the Zucchini Sticks: Carefully add 5–6 zucchini sticks at a time into the hot oil, ensuring they aren’t crowded, which can lower the oil temperature. Fry for about 3 minutes, or until the coating turns golden brown and crispy. Use tongs or a slotted spoon to gently turn the sticks halfway through frying to achieve even color on all sides.
- Drain and Rest: Once golden and crisp, remove the zucchini sticks from the oil and transfer them to a paper towel-lined plate. This allows excess oil to drain and keeps the sticks crunchy. Avoid stacking them too closely, or the coating may become soggy.
- Serve with Marinara Sauce: Arrange the fried zucchini sticks on a serving platter and serve immediately while hot. Pair with 1 cup of warmed marinara sauce for dipping. The warm, slightly tangy sauce complements the savory, crunchy sticks perfectly. These sticks are best enjoyed fresh but can also be reheated briefly in a hot oven to regain crispiness.
- Tips for Perfect Crunch: Ensure zucchini sticks are dry before coating.Don’t overcrowd the pan while frying.Maintain oil temperature consistently.Serve immediately for maximum crispiness.
Notes
- Choose medium-sized zucchini for consistent cooking; overly large ones can be watery.
- Pat zucchini completely dry before coating to ensure a crispy crust.
- Use room-temperature eggs for the egg wash to help the breadcrumbs stick better.
- Fry in small batches to maintain oil temperature and even browning.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with almond flour or gluten-free breadcrumbs.
- Serve immediately for the best crunch, but leftover sticks can be reheated in the oven.
