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Plate of crispy fried zucchini with fresh whole zucchini and flakey salt in ceramic ramekin
mamafirst

Zucchini, with a Side of Sass: Little Grandma’s Summer Classic

Golden, crispy, and outrageously addictive—this fried zucchini delivers the perfect crunch every time. The breadcrumb-parmesan coating clings just right to each slice of tender summer squash, thanks to a simple egg-and-starch dredge that actually sticks. It's a foolproof twist on an Italian grandma classic that tastes like sunshine in a skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini thinly sliced (about 1/2 cm)
  • 1/2 cup potato starch
  • 2 large eggs beaten
  • 1.5 cups Italian style breadcrumbs (4C or similar)
  • 1/2 cup freshly grated parmesan cheese
  • olive oil for frying
  • sea salt to finish

Method
 

  1. Slice zucchini into even rounds—thin but not paper-thin. Use a mandolin or a sharp knife.
    Set up your dredging station with three bowls:
    Bowl 1: Potato starch
    Bowl 2: Beaten eggs
    Bowl 3: Mix breadcrumbs and parmesan (70/30 ratio)
    Working in batches, coat each zucchini slice in potato starch, then dip in egg, then dredge in the breadcrumb-parm mixture.
    Heat olive oil in a skillet over medium-low heat. Fry slices in batches until golden and crisp, about 1–3 minutes per side.
    Drain on paper towels and sprinkle immediately with salt while still hot and oily.
    Serve warm and crispy!

Notes

Tip: In between every few batches, you'll want to drain your pan of the used oil, wipe it clean and add new oil.  That will keep each batch tasting fresh and delicious and avoid burnt breadcrumbs :-)