Fried zucchini is perfect summer appetizer

I love zucchini in any and all forms — whether that’s grilled, added to soups and stews, shredded or even served raw.

But my absolute favorite way to enjoy zucchini is when it’s breaded and fried into crisp, golden-brown batons.

There’s just something about the crunchy outside contrasting against the tender zucchini center that can’t be beat. Dunk them into your favorite sauce, and you have the perfect summer appetizer.

This is my go-to method for making fried zucchini. It produces impossibly crisp spears that just about anyone would love.

They’re perfectly golden, light and just the thing to kick off a summer soiree.

Should I salt zucchini before frying?

Yes, you should always salt your zucchini before frying, especially if you’re aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge. To do so, place your cut zucchini in a colander nestled inside of a bowl. Sprinkle the zucchini with one teaspoon of salt and give it a toss. Let the zucchini drain for one hour and discard any liquid that accumulates in the bowl. After that, you’re ready to fry!

How do you keep fried zucchini from getting soggy?

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

A good rule of thumb is to preheat your pan for a full minute before frying your first batch. Once your zucchini is in the pan, let it cook undisturbed and try your best to avoid moving it too much before flipping.

Tips for making the best fried zucchini

Before you head into the kitchen to fry zucchini, keep these tips in mind:

Don’t overcrowd the pan. When frying the zucchini, make sure there is at least inch of space between each spear. This will help the zucchini brown evenly and become perfectly crisp.

Let the zucchini drain on a paper towel after frying. This will remove the excess oil and ensure the zucchini turns out nice and crisp.

Serve them with fresh lemon juice and a flourish of flaky sea salt. The pop of acidity brightens everything up while the additional salt creates that fried-and-salty combination that is impossible to resist.