These pan-fried zucchini slices are a deliciously crunchy snack that goes well with a sweet and spicy dipping sauce.
Sometimes after I’ve been eating comforting stews and soups for awhile (hello creamy potato soup), I start to crave foods that are crispy and yield a satisfying crunch with every bite. Mr. Savory Tooth feels the same way — he’s been drinking a bottle each of Coffiest and Cacao Soylent every day for lunch — and when dinner time rolls around, he wants something substantial to sink his teeth into. So one afternoon when I found myself staring at two leftover zucchini and a bag of grated parmesan cheese in the refrigerator, these crispy pan-fried zucchini slices were born. They are seriously crazy good, and I’m kicking myself for not having made them sooner.
Preparing the zucchini slices is not difficult: roll them around in flour, then beaten egg, and lastly a panko-parmesan mix. Then I pan-fry them — not deep fry — in a shallow layer of oil deep enough to just barely cover the bottom of my pan. I love how I can fry these zucchini slices nice and crisp without having to resort to using a ton of oil, as you would for deep frying. I prefer to keep the oil at a temperature around 350 F, which means that each zucchini slice will need about 3 minutes of frying on each side. Your frying oil will change temperature quickly as you cook, as it drops quite a bit when you add zucchini slices to the pan. I keep my thermometer handy and adjust the heat level accordingly. You’ll know when your oil has increased or decreased in temperature when it takes less or more than about 3 minutes to cook the zucchini slices to a golden brown color.
The sriracha sauce is both sweet and spicy, and gives a nice flavor kick to the fried zucchini. I’ve used this exact dipping sauce in many of my other recipes because it goes great with fried foods, such as fried avocado egg rolls, fried vegetable egg rolls, and cream cheese fried wontons. If you’re the greedy type, you might want to double the sauce so that you don’t have to share with anyone.
Sign up for the savory tooth e-mail list and I’ll send you new recipes right when they come out. Better than having to check the site! You can also follow me on Instagram, Pinterest, Twitter, and Facebook.