These fried zucchini bites are breaded zucchini rounds with a crisp coating and a soft middle. Serve them warm with a dip as an easy zucchini appetizer or a simple side.

Golden fried zucchini bites served on a plate with creamy dip and ketchup.

How to make fried zucchini bites

Try to cut them into even rounds so they cook at the same rate. Then place each slice onto a few layers of paper towels and season generously with salt. Let them sit for 5 to 10 minutes or until you see moisture on the surface. Don't skip this step as the salt helps draw out moisture.

Zucchini cut into thick rounds on a cutting board.

Salt sprinkled over zucchini rounds laid on paper towels.

After a few minutes you will see tiny droplets of water on the zucchini surface. Pat them dry with paper towels. Then get 3 bowls. In one bowl combine breadcrumbs and Italian seasoning. In the second bowl, combine the flour and Parmesan. Finely grated or shredded both work. 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.

Zucchini round being coated in seasoned breadcrumbs.

Breaded zucchini rounds ready for frying.

Now coat the zucchini slices in flour, then in egg and finally in breadcrumbs. When the oil is hot, fry the breaded zucchini in batches until golden brown on both sides.

Close-up of golden fried zucchini bites on a plate.

What sauce to serve with zucchini bites

These are great with sour cream and chive dip. Aioli also works well. For a quick option, mix ketchup with mayo and a little pressed garlic. Creamy dips are my favorite here, but a tomato-based dip will also work.

My tips

You can double coat each bite if you are after a thicker crispy breadcrumb layer. For this, you will need extra breadcrumbs and egg. There is no need to coat them in flour again.
The best oil for frying is one with a high smoke point, like sunflower or vegetable oil.
The frying time may vary depending on the thickness of your slices. Check for a nice golden brown color on both sides.
I used homemade Italian seasoning to make these fried zucchini bites, but store-bought will work too.

Hand dipping a fried zucchini bite into creamy sauce.

More appetizer recipes to try

Fried Zucchini Bites Recipe

Author: Julia

Golden fried zucchini bites with a crispy coating and soft middle, served with a dip.

4.83 from 17 votes

Pin Print Rate

Prep Time 20

Cook Time 8

Total Time 28

Servings bites

Ingredients

Instructions

Rinse and pat dry the zucchini. Slice it into even rounds. Place the slices onto a few layers of paper towels and sprinkle generously with salt. Let them sit for 5 to 10 minutes.
Get 3 bowls. In bowl 1, combine the breadcrumbs and Italian seasoning. In bowl 2, combine the flour and Parmesan. In bowl 3, beat the egg with 1 tablespoon of water.
Pat the zucchini slices dry. Coat each slice in flour, then dip in egg and coat in breadcrumbs.
Heat the oil and fry in batches until golden brown on both sides, about 1 to 2 minutes per side.
Serve with a dip or 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 cm) 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.
These are best served right after frying.

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%)

Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.

Course Appetizer

Cuisine American

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