Crispy Fried Zucchini Coins
To get zucchini coins that stay crisp rather than soggy, you must draw out the moisture with salt first and fry them in small batches. Dredge the dry slices in flour, dip in beaten egg, and coat in seasoned breadcrumbs before dropping them into oil heated to 375°F.
Patience with the moisture is non-negotiable.
If you skip the salting step, the zucchini will release steam inside the crust, turning the breading into mush within minutes. Ensure your oil recovers its temperature between every batch.
- wire cooling rack
- heavy-bottomed skillet or Dutch oven
- thermometer
- paper towels
What goes in.
- 2 largefirm zucchini, sliced into 1/4-inch coins
- 1 tbspkosher salt
- 1/2 cupall-purpose flour
- 2large eggs, beaten
- 1 cuppanko breadcrumbs
- 1/4 cupgrated parmesan cheese
- 2 cupsneutral frying oil, such as grapeseed or canola
Extracting the water
Lay your coins on a wire rack and salt both sides heavily. Let them sit for 20 minutes until beads of water form on the surface, then press them dry with paper towels to ensure a firm, crisp bite.
The method.
Prep the coins
Slice the zucchini uniformly. Lay them out, salt them, and let them sweat. Pat them thoroughly dry before breading.
Set up the breading station
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko and parmesan.
Coat the coins
Dredge each coin lightly in flour, tap off the excess, dip fully into the egg, and press firmly into the panko mixture so the crumbs adhere.
Fry in batches
Heat oil to 375°F. Fry 5 to 6 coins at a time for about 2 minutes per side. They are ready when the panko turns a deep golden brown.
Drain and serve
Transfer to a wire rack set over a baking sheet to keep the bottoms from steaming. Serve immediately.
Other turns to take.
Spicy Italian
Add a teaspoon of red chili flakes and dried oregano to the panko mixture.
Lemon-Herb
Finish the fried coins with a quick zest of lemon and finely minced fresh parsley.
When it doesn't go to plan.
Use a wire rack to drain the coins rather than a flat plate; air circulation keeps the crust rigid.
If the oil gets too dark, strain it through a fine-mesh sieve or start fresh for the second half of the batch.
Don't stack the zucchini while waiting to fry, or they will lose their crunch.
The ones that keep coming up.
Why did my breading fall off?
Usually, this happens because the zucchini was still wet when you dredged it. The flour won't stick if there is surface moisture.
Can I bake these instead?
You can, but they will lack the uniform crunch of frying. If you bake, use a high-heat convection setting and spray the tops with oil to help them brown.
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