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Extra Crispy Fried Zucchini

Golden-brown, extra crispy fried zucchini sticks sprinkled with flaky salt served with a side of creamy dill dip.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 medium zucchini, trimmed, halved lengthwise, and cut into spears (about 24 total)
  • 2 teaspoons kosher salt
  • 1 cup all-purpose flour
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 3 cups panko breadcrumbs
  • 2 large eggs
  • 4 cups vegetable oil, (about 2 inches)
  • Flaky salt, for serving
  • Garlic aioli, for serving (optional)
  • Dill Dip, for serving (optional)

Method

  1. Place zucchini on a rimmed sheet pan and sprinkle with 1 teaspoon of the salt. Let sit, tossing occasionally, for about 1 hour. Pat the zucchini dry with a paper towel to remove moisture.
  2. In a shallow bowl or pie plate, combine the flour, onion powder, garlic powder, paprika, pepper, and the remaining 1 teaspoon of salt. In a second shallow bowl, beat the eggs with 1 tablespoon of water. Place the panko in a third shallow bowl. 
  3. Working with one piece at a time, dip the zucchini into the flour mixture and turn to coat. Then dip it into the egg, letting the excess drip off. Then dip it into the panko, gently pressing to adhere. 
  4. Set a cooling rack inside a rimmed sheet pan. Heat the oil in a large pot over medium-high heat. Once the oil reaches 350°F, working in small batches, carefully add the coated zucchini. Cook until golden brown, about 2 minutes per side, then, using a slotted spoon or tongs, transfer to the prepared cooling rack. 
  5. Sprinkle with flaky salt and serve with dill sauce or garlic aioli, if using.