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    Home » Recipes » Sides

    Fried Zucchini

    Published Jul 26, 2021, modified Mar 26, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin images of deep fried zucchini with fresh mint.

    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.

    Fried zucchini garnished with mint leaves on a green plate.
    Deep fried zucchini with lemon and mint

    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!

    Fried zucchini chips on a large yellow platter with sliced lemon and fresh mint.
    Fried zucchini with lemon and mint

    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

    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.

    Four green fresh zucchini on wooden worktop.
    Fresh zucchini

    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.

    All the ingredients used in the recipe on a wooden worktop.

    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.

    Three images showing cutting a zucchini into thin spears.
    Cutting zucchini into spears
    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.

    Batter in a glass bowl for the zucchini.
    Batter for frying

    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.

    Frying battered zucchini in an iron skillet.
    Frying zucchini in a cast iron pan

    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.

    Two images of air fryer with drawer closed and open.
    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

    How hot should oil be for frying?

    To tell if oil is hot enough for frying, do not wait for the oil to start smoking or spitting. A safe tip is to heat the oil in a pan then dip a wooden spoon into the oil. If bubbles form around it, the oil is hot enough to begin frying.

    Is there a difference in flavour between golden and green zucchini?

    Yellow zucchini have a milder, sweeter flavour and softer texture than green zucchini.

    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.

    Related posts

    • Italian Butter Bean Salad
    • Mini Frittatas
    • Pasta Al Gorgonzola
    • Spicy Chicken Wraps

    ⭐️ Are you making this recipe for Fried Zucchini? I’d love to hear how it went, please do let me know in the comments below and don’t forget to give it a star rating! Thank you!

    ⚜️

    📋 Recipe

    Plate of fried zucchini with mint leaves.

    Fried Zucchini

    Nicole Shroff
    These tender zucchini fries in crispy batter served with lemon and mint make a tasty and refreshing appetizer or summer side. With instructions to lightly fry or prepare them using an air fryer.
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer, Side
    Cuisine Italian
    Servings 4 people
    Calories 158 kcal

    Ingredients

    • 4 medium zucchini
    • vegetable oil for frying
    • 5-6 mint leaves roughly chopped
    • 1 egg white
    • 65 grams all purpose flour ½ cup
    • 30 grams corn starch (corn flour) ¼ cup
    • ½ teaspoon baking powder
    • 110 grams cold water ½ cup
    • 1 tablespoon olive oil
    • ½ teaspoon salt

    Garnish

    • 1 tablespoon lemon juice
    • 5-6 mint leaves
    • black pepper freshly crushed
    • salt

    Instructions
     

    • 4 medium zucchini
      Wash the zucchini then place each zucchini horizontally and slice down the middle to make two halves. Cut each half into four parts to make fries with the same thickness to allow for uniform frying.
    • 65 grams all purpose flour, 30 grams corn starch (corn flour), ½ teaspoon baking powder, 110 grams cold water, 1 tablespoon olive oil, ½ teaspoon salt, 1 egg white
      In a large mixing bowl, whisk the egg white then gently mix in the rest of the ingredients for the batter taking care not to over mix.
    • Add the zucchini to the batter and mix well to ensure they are all properly coated.

    To fry

    • vegetable oil
      Heat oil in a skillet and when it is hot enough (see notes below), fry the battered zucchini a few minutes on each side till light brown.
    • 5-6 mint leaves, 1 tablespoon lemon juice, salt, black pepper
      Remove from the pan and drain on kitchen paper. Then transfer to a dish, season and squeeze over the lemon juice and shredded mint leaves.

    To air fry

    • 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. Season and garnish with a squeeze of lemon juice and mint.

    Notes

     
    • Cut the zucchini fries to the same thickness to allow for uniform frying.
    • Take care not to over mix the batter. It is fine to leave it slightly lumpy.
    • How hot should oil be for frying – dip a wooden spoon into the oil. If bubbles form around it, the oil is hot enough to begin frying.
    • Serve warm or at room temperature. 
    • Fried zucchini should be eaten the same day as they become soggy over time.
    • To reheat or if the zucchini fries become soggy, spread them out on a baking sheet and bake in an oven at 220℃/440℉ for 8-10 minutes, turning half way through.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 158kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 322mgPotassium: 603mgFiber: 3gSugar: 5gVitamin A: 445IUVitamin C: 37mgCalcium: 60mgIron: 2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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