Mediterranean Crispy Fried Zucchini with Creamy Garlic Dip
This Mediterranean-inspired appetizer turns humble zucchini into a golden, crispy treat that’s impossible to resist. The panko coating adds extra crunch, while the paprika and garlic powder bring just the right amount of flavor. Paired with a cool, garlicky dip, these fried zucchini rounds make a perfect starter, snack, or side dish for any gathering.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Zucchini:
1 large zucchini, sliced into 1/4-inch rounds
1 cup all-purpose flour
1/2 cup panko bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/4 cup milk
Oil for frying
For the Creamy Garlic Dip:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped parsley
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the dip: In a small bowl, combine mayonnaise, sour cream, parsley, garlic, salt, and black pepper. Mix well, cover, and refrigerate until ready to serve.
Set up dredging station: Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, combine panko bread crumbs, paprika, garlic powder, salt, and black pepper.
Coat the zucchini: Dredge each zucchini slice in flour, dip into the egg mixture, then coat with the panko mixture. Press lightly to help the crumbs stick.
Fry: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry zucchini slices in batches for 2–3 minutes per side until golden and crispy. Transfer to a paper towel–lined plate to drain excess oil.
Serve: Arrange the crispy zucchini on a platter with the creamy garlic dip on the side. Enjoy warm.
Tips
Pat zucchini dry: After slicing, pat the zucchini with paper towels to remove excess moisture. This helps the coating stick better and keeps it crispy.
Don’t overcrowd the pan: Fry in small batches so the oil stays hot and the zucchini doesn’t turn soggy.
Keep warm in the oven: If making a big batch, place cooked zucchini slices on a baking sheet in a 200°F (95°C) oven to stay crispy until serving.
Double coat for extra crunch: For an even crispier bite, repeat the egg wash and breadcrumb step.
Variations
Herbed crumbs: Mix dried oregano, basil, or thyme into the breadcrumb mixture for more Mediterranean flavor.
Cheesy crust: Add 2–3 tablespoons of grated Parmesan to the panko mix for a richer taste.
Baked version: For a lighter option, bake the coated zucchini slices at 425°F (220°C) for 18–20 minutes, flipping halfway through.
Spicy kick: Stir a pinch of cayenne pepper or chili flakes into the breading for a little heat.
Different dip: Swap the garlic dip for tzatziki, hummus, or a roasted red pepper aioli.
Q&A
Q: Can I use yellow squash instead of zucchini?
A: Yes, yellow squash works just as well. Just slice it into similar rounds so it cooks evenly.
Q: Can I make this recipe gluten-free?
A: Absolutely. Use a gluten-free flour blend and gluten-free panko or crushed cornflakes for the coating.
Q: How do I store leftovers?
A: Keep fried zucchini in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp them back up.
Q: Can I air fry instead of deep fry?
A: Yes. Spray the coated zucchini slices lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping once halfway through.
Nutrition Facts
(per serving, approx. 4 servings)
Calories: 260
Protein: 5 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 2 g
Sugar: 3 g
Sodium: 320 mg
Conclusion
Mediterranean Crispy Fried Zucchini with Creamy Garlic Dip is a crunchy, golden appetizer that’s both comforting and full of flavor. The zucchini delivers a light, tender bite while the seasoned panko coating adds satisfying crispiness. Paired with a cool, garlicky dip, it’s perfect for parties, family dinners, or just as a snack. Whether you fry, bake, or air fry, this dish brings a Mediterranean touch that’s sure to please.