Crispy on the outside and soft on the inside these fried zucchini bites can be served as a side or appetizer! They are best enjoyed warm with a sauce or dip of your choice.

Guys, if you like fried appetizers, then you have to give these fried zucchini bites a go!

How to make fried zucchini bites

Prep the zucchini by cutting it into slices. Then place each slice onto a few layers of paper kitchen towel and season generously with salt. Let them sit for a few minutes. Don’t skip this step: It is an important step because the salt draws out the moisture.

After a few minutes you will see tiny droplets of water on the zucchini surface. Dry them with paper kitchen towels.

Then get 3 bowls. They don’t have to be large as these zucchini bites are small in size. In one bowl combine breadcrumbs and Italian seasoning. In the second bowl, combine together flour and Parmesan cheese. Either shredded or in powder.

The last bowl is for the egg. Beat it well with a fork and add a little water (or milk). About a tablespoon should be enough.

Now coat the zucchini slices in flour, then in egg and finally in breadcrumbs.

When you have done all the prep, heat the oil and fry the zucchini bites until nice golden brown on both sides.

What sauce to serve with zucchini bites

There are many choices and frankly, it is entirely up to you. I personally like serving these fried bites with sour cream and chive dip. Aioli dip is also a tasty option.

If you don’t feel like making those, just use plain ketchup or ketchup mixed with mayonnaise and pressed garlic.

Other appetizer ideas for your party/gathering:

Pro tips

You can double coat each bite if you are after a thick crispy breadcrumb layer. For this you will need extra breadcrumbs and egg. Note that there is no need to double coat in flour anymore.
The best oil for frying is the one with a high smoking point like sunflower or vegetable oil.
The frying time may vary, depending on the size of your slices. Just check for nice golden brown color.
I used homemade Italian seasoning to make these fried. Zucchini bites but if you have a store-bought one at home, use it!

Fried Zucchini Bites

Author: Julia

Crispy on the outside and soft on the inside these fried zucchini bites can be served as a side or appetizer! They are best enjoyed warm with a sauce or dip of your choice.

4.83 from 17 votes

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Prep Time 20

Cook Time 8

Total Time 28

Servings bites

Ingredients

1 zucchini (see note 1)
1 teaspoon salt
2 teaspoon Italian seasoning
1 cup breadcrumbs (150 grams)
2 tablespoons Parmesan (shredded)
¼ cup all-purpose flour (30 grams)
1 egg (large)
oil (for frying)

Instructions

Rinse and pat dry the zucchini. Slice it into chunks. Place the slices onto a few layers of paper kitchen towel and sprinkle generously with salt. Set aside.
Get 3 bowls. In bowl 1, combine the seasoning and breadcrumbs. In bowl 2, combine the Parmesan cheese and flour. In bowl 3, beat the egg with a tablespoon of water.
Now pat-dry the zucchini slices (use paper kitchen towels). When done, coat each slice in flour, then dip in egg and then coat in breadcrumbs.
Heat the oil and fry them on both sides until they are nice golden brown.
Serve with a dip/sauce of your choice!

Notes

The number of slices you get out of 1 zucchini will vary, depending on its size. Mine was about 9 inches (23 centimeters) long and weighed 12 ounces (350 grams).
The frying is relatively quick and it takes about 1-2 minutes per side. They will be ready when the breadcrumbs have a nice golden brown color.
Parmesan can be omitted.
I used about 1½ cups of oil for frying (in a skillet). It might need more than this, especially if using a deep-fryer.
For more tips, I recommend checking out the whole post.

Nutrition

Calories: 56 kcal (3%), Carbohydrates: 6 g (2%), Protein: 1 g (2%), Fat: 3 g (5%), Saturated Fat: 0.4 g (3%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 7 mg (2%), Sodium: 167 mg (7%), Potassium: 43 mg (1%), Fiber: 0.5 g (2%), Sugar: 1 g (1%), Vitamin A: 37 IU (1%), Vitamin C: 2 mg (2%), Calcium: 22 mg (2%), Iron: 0.5 mg (3%)

Course Appetizer

Cuisine American

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