Fried Zucchini

These tender zucchini fries in crispy batter with lemon and mint make a tasty and refreshing appetizer, or summer side. Lightly fry or make them in an air fryer.

Zucchini (or courgettes), are available all year round but they are particularly delicious in the summer months when they are in season.

Summer zucchini have a sweet mild flavour and are tender with a very delicate skin.

These fried zucchini are a delicious light and refreshing appetizer, snack or side dish for any occasion from cookouts to casual get togethers.

The fresh flavours make this a perfect accompaniment for grilled fish and meats, casseroles or alongside a salad. You may even prefer it on its own with this tangy whipped feta dip.

Frying makes the zucchini sweeter and softer, while the batter crisps up to give a delightful crunch with every bite and the textural contrast is wonderful!

The fries are finished with a squeeze of fresh lemon juice, salt, freshly crushed pepper and some mint leaves. As they are fried so there is no need for a drizzle of oil.

If you are looking for more fried snacks, check out these tasty frickles and dip.

Jump to:

• How to select zucchini
• Ingredients
• Helpful tips
• Frying zucchini
• Using an air fryer
• Substitutions
• Variations
• Serving
• Your questions answered
• Storing leftovers
• To reheat
• Related posts
• Recipe
• Reviews

How to select zucchini

You can either use golden or green zucchini to make these fried zucchini.

Select those that are have a shiny skin, are firm and free from cuts or bruising.

They should be small to medium in size (around 6-8 inches in length), and thin as the larger, thicker zucchini tend to be more watery, with less flavour and a thicker skin.

Fresh zucchini should be used within a week as they lose their flavour quickly.

Store them unwashed in a cool part of the kitchen loosely packed in a plastic or paper bag.

Ingredients

These are the ingredients you will need, see the recipe card for details and quantities.

Helpful tips

Below are instructions for two ways of frying the zucchini. They can be lightly or deep fried, or cooked in an air fryer.

Prepare fried zucchini just slightly ahead of serving as it tends to become soggy after a while.

For instructions on how to reheat and crisp them up again, see below.

How to cut zucchini

Wash and cut the zucchini into spears, there is no need to peel them.

1. Place the zucchini lengthways on a chopping board and slice through the middle vertically to make two halves.

2. Then cut each half into four parts to make fries.

3. Make them the same thickness to allow for uniform frying.

The batter

This simple batter is made with corn starch (also known as corn flour), which gives a delicate, light and crispy coating.

A small amount of leavening agent (in this case baking powder) releases gas bubbles reducing the amount of oil that is absorbed.

The cold water plays an important part here as it slows the development of gluten and allows the oil to circulate and crisp up the batter.

Combine all the batter ingredients into a large bowl and mix gently but do not over mix. It is fine if the batter is still lumpy, and there is no need to let it rest.

Frying zucchini

Mix the zucchini spears in batter till they are fully coated, then heat a heavy bottom skillet and add the vegetable oil.

Lightly fry the zucchini for a few minutes on both sides till they turn a light brown.

Hint: Make sure to leave space between the zucchini when cooking or they won’t crisp up (see my post on don’t crowd the pan). For best results use a cast iron skillet due to its ability to retain and distribute heat evenly.

For deep fried zucchini heat a larger quantity of oil so they cook fully submerged in the oil. Once they turn light brown, remove from the pan using a slotted spoon and drain on kitchen paper.

Using an air fryer

For an oil free and healthier option, try frying zucchini in the air fryer.

• Preheat the air fryer to 200℃/400℉ for 5 minutes.
• Arrange the battered zucchini fries in the basket or on the shelf without overlapping them.
• Cook for 6 minutes, then using a pair of tongs turn them over and cook for a further 2 minutes or till lightly browned.
• Do the same with the remaining zucchini spears.

Substitutions

• If you don’t have cornstarch, substitute with potato starch or rice flour. All three flours give similar results when combined with all purpose flour. They absorb less moisture and oil, making the zucchini less greasy.
• Use basil leaves instead of mint.

Variations

Add any or all of the following to the batter for extra flavour:

• Spicy – add ½ teaspoon chili pepper flakes for a bit of heat.
• Herbs – add ¼ teaspoon dried oregano and ¼ teaspoon dried thyme.
• Cheese – add ¼ cup grated parmesan or gruyere cheese to make it cheesy.

Serving

Serve the fried zucchini warm or at room temperature. They are best eaten the same day as they become soggy over time.

If you wish to serve them with a dip, don’t garnish with lemon juice and mint, instead arrange them on a platter around a bowl of my easy Italian tomato sauce.

Your questions answered

Storing leftovers

This is best eaten the same day. Store leftovers in a sealed box in the fridge for up to 24 hours.

To reheat

To crisp up the fried zucchini again if they become soggy or if you need to reheat them, spread them out on a baking sheet and bake in an oven at 220℃/200℃ fan/440℉ for 8-10 minutes, turning half way through.

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