Homemade Fried Zucchini
These shoestring homemade fried zucchini are light, crisp, and nearly impossible to resist. To achieve the light and crisp texture, the zucchini slices are dipped in milk and then tossed in seasoned flour.
It’s Monday. Let’s eat all the fried foods.
I think we deserve it. Plus, I fried a green vegetable so I’m fairly positive this doesn’t even count. That’s how calories work, right?
Glad we sorted that out.
But seriously…fried zucchini, or zucchini frites, is probably one of my most favorite appetizers ever. Ever, ever, ever!
I can’t get enough of it. Whenever my family goes to a restaurant that offers fried zucchini (which sadly is not too many restaurants), we can’t help but order it. It is in our Italian blood.
The only problem is that we are extremely picky fried zucchini lovers. We’re picky about a lot of things (oh, the joys of growing up in a food-obsessed family!), but we are very picky about fried zucchini.
In my mind, zucchini fries have to meet a few key requirements.
They have be served piping hot out of the fryer (like burn-your-mouth-hot). They have to have a very, very thin batter coating (no thick breadcrumbs, please). And they always, always, ALWAYS have to be served with fresh lemon wedges.
And no, you can never have enough lemon.
These homemade fried zucchini meet all of these requirements and more. To achieve the light and crisp texture, the zucchini slices are dipped in milk and then tossed gently in seasoned flour before going into the fryer.
I know that deep frying can be a pain sometimes, but guys, I promise these fries are worth the hassle. I made the mistake of testing these when no one was home, and I pretty much had to force myself from eating the entire batch.
Homemade Fried Zucchini
- 3-4 small to medium zucchini
- vegetable oil for frying (roughly 5-6 cups)
- 1 cup (240 mL) whole or low-fat milk
- 1 cup (120 g) unbleached all-purpose flour
- kosher salt
- freshly ground black pepper
- lemon wedges for serving
- Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won’t fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
- Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
- Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
- Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
- Serve the hot zucchini fries with lemon wedges for squeezing.