I’m a huge fan of zucchini, and this “better than restaurant” crispy zucchini is probably my favorite zucchini recipe ever. We’re talking about a crispy texture with a ton of great flavors, easy to make, and all done using simple everyday ingredients.
What makes this zucchini recipe stand out above the rest is its inner texture. It’s fully cooked but with absolutely no mush. The secret? After you cut the zucchini, salt it and let it rest for 10 minutes. This will extract the water from it. That way, once you cook it, it keeps its firm, beautiful texture.
I served this crispy zucchini next to a simple yogurt dill sauce. Made with just Greek yogurt, garlic, dried dill, lemon juice, and olive oil. You can also serve it next to a garlicky tomato sauce. The recipe in this post will work great.
TIPS & TRICKS to Make this Recipe: Important to fry your zucchini in a medium heat and nothing higher. Otherwise it will brown too quickly and not fully cook. You can coat the zucchini sticks ahead of time and put them in the fridge for 3 days or freeze them for up to 3 months.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make “Better than Restaurant” CRISPY Zucchini
"Better than Restaurant" CRISPY Zucchini
Ingredients
FOR THE CRISPY ZUCCHINI
- 2 zucchini
- 1/2 cup all purpose flour 60 grams
- 1 tsp garlic powder 3 grams
- 2 eggs
- 1 cup panko breadcrumbs 110 grams
- 1/4 cup grated manchego cheese 30 grams
- 1 tsp dried parsley
- sea salt & black pepper
- 1/2 cup sunflower oil 120 ml
FOR THE DIPPING SAUCE
- 1 container plain Greek yogurt 5 oz / 150 grams
- 2 cloves garlic (finely grated)
- 1 tsp dried dill 1 gram
- 2 tsp lemon juice 10 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Instructions
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Cut the ends off from each zucchini, then cut each zucchini in half for a total of 4 pieces of zucchini, cut each piece into slabs that are 1/2 inch thick (1.25 cm), then cut each slab into 1/2 inch (1.25 cm) sticks
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Add the cut zucchini into a large bowl and season with salt, toss together and let it sit for 10 minutes
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In the meantime, add the flour into a bowl, along with the garlic powder and mix together, crack the eggs into a separate bowl, season with salt & pepper and whisk together, add the panko breadcrumbs into a third separate bowl, along with the grated cheese, dried parsley, and a kiss of salt & pepper, mix together
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After 10 minutes, transfer the zucchini sticks over some paper towels in a single layer and pat dry
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Heat a large fry pan with a medium heat and add in the sunflower oil
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While the oil is heating coat the zucchini sticks, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure at each stage that they're fully coated all aorund
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Once the oil is nice and hot, add the coated zucchini sticks, all in a single layer and evenly spaced out, cook in batches, go for 3 minutes per side or until golden and crispy, transfer into a wire rack with paper towels underneath
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To make the dipping sauce, add the yogurt into a bowl, along with the grated garlic, dried dill, lemon juice, olive oil, and season with salt & pepper, whisk together
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Add the dipping sauce into a plate and decorate the crispy zucchini around it, serve at once, enjoy!
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Peter Ejvegård
15 . Jun . 2025Delicious! I baked them in a pan in the oven instead of frying. To get them golden I added sunflower oil to the breadcrumb mix.
Spain on a Fork
Sounds great! Glad you enjoyed the dish 🙂 Much love
16 . Jun . 2025Mia
Can you use an air fryer to cook these?
18 . May . 2025Phyllis
Can you air fry these?
17 . May . 2025Debbie
I don’t fry anything. Wonder if these would be as good cooked in an air fryer? Anyone try that yet?
17 . May . 2025Spain on a Fork
I am sure they will be! Let me know if you try 🙂 Much love
19 . May . 2025Ilona cartwright
Absolutely love these-brilliant recipe.
17 . May . 2025Spain on a Fork
Appreciate the comment! Much love 🙂
19 . May . 2025Monica
Hello, would it work to cook them in the oven instead?
17 . May . 2025Spain on a Fork
15 to 20 minutes at 200 C / 400 F should do the trick! Much love 🙂
19 . May . 2025Janet Oulzoni
Delightful summer zucchini recipe! Thank you for your elegance of cuisine!
17 . May . 2025Spain on a Fork
Appreciate the comment! Much love 🙂
19 . May . 2025John Harley
I’m not a fan of dried garlic. Can you use fresh – grated on a Spanish grater plate?
17 . May . 2025Thanks
John
Spain on a Fork
Absolutely! Much love 🙂
19 . May . 2025Timothy Green
17 . May . 2025An excellent and yet healthy and simple Fried Zucchini sticks recipe. Thank you for your wonderful recipe sharing with us.
Spain on a Fork
Thanks for the comment! Much love 🙂
17 . May . 2025Barbara Miller
16 . May . 2025We love these veggie sticks. TY for the freezer note too. TY.
Spain on a Fork
Appreciate the comment!! Much love 🙂
16 . May . 2025Tony Lyons
This is brilliant, as all your recipes are, Don’t stop.
Thank you so much
16 . May . 2025Tony Lyons
Spain on a Fork
Appreciate the comment!! Much love 🙂
16 . May . 2025