Spain on a Fork > All Recipes > Tapas > “Better than Restaurant” CRISPY Zucchini | Quick & EASY Recipe
All Recipes, Tapas / May 16, 2025

“Better than Restaurant” CRISPY Zucchini | Quick & EASY Recipe

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.

"Better than Restaurant" CRISPY Zucchini

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.

"Better than Restaurant" CRISPY Zucchini

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.

"Better than Restaurant" CRISPY Zucchini

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.

"Better than Restaurant" CRISPY Zucchini

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going
paypal

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make “Better than Restaurant” CRISPY Zucchini

"Better than Restaurant" CRISPY Zucchini
5 from 4 votes
Print

"Better than Restaurant" CRISPY Zucchini

Course Appetizer
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4
Calories 414 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. Add the cut zucchini into a large bowl and season with salt, toss together and let it sit for 10 minutes

  3. 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

  4. After 10 minutes, transfer the zucchini sticks over some paper towels in a single layer and pat dry

  5. Heat a large fry pan with a medium heat and add in the sunflower oil

  6. 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

  7. 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

  8. 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

  9. Add the dipping sauce into a plate and decorate the crispy zucchini around it, serve at once, enjoy!

Nutrition Facts
"Better than Restaurant" CRISPY Zucchini
Amount Per Serving
Calories 414 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 91mg30%
Sodium 206mg9%
Potassium 409mg12%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 370IU7%
Vitamin C 19mg23%
Calcium 181mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


Discover more from Spain on a Fork

Subscribe to get the latest posts sent to your email.

20 Comments

  1. Peter Ejvegård

    5 stars
    Delicious! I baked them in a pan in the oven instead of frying. To get them golden I added sunflower oil to the breadcrumb mix.

    15 . Jun . 2025
    • Spain on a Fork

      Sounds great! Glad you enjoyed the dish 🙂 Much love

      16 . Jun . 2025
  2. Mia

    Can you use an air fryer to cook these?

    18 . May . 2025
  3. Phyllis

    Can you air fry these?

    17 . May . 2025
  4. Debbie

    I don’t fry anything. Wonder if these would be as good cooked in an air fryer? Anyone try that yet?

    17 . May . 2025
    • Spain on a Fork

      I am sure they will be! Let me know if you try 🙂 Much love

      19 . May . 2025
  5. Ilona cartwright

    Absolutely love these-brilliant recipe.

    17 . May . 2025
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      19 . May . 2025
  6. Monica

    Hello, would it work to cook them in the oven instead?

    17 . May . 2025
    • Spain on a Fork

      15 to 20 minutes at 200 C / 400 F should do the trick! Much love 🙂

      19 . May . 2025
  7. Janet Oulzoni

    Delightful summer zucchini recipe! Thank you for your elegance of cuisine!

    17 . May . 2025
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      19 . May . 2025
  8. John Harley

    I’m not a fan of dried garlic. Can you use fresh – grated on a Spanish grater plate?
    Thanks
    John

    17 . May . 2025
    • Spain on a Fork

      Absolutely! Much love 🙂

      19 . May . 2025
  9. Timothy Green

    5 stars
    An excellent and yet healthy and simple Fried Zucchini sticks recipe. Thank you for your wonderful recipe sharing with us.

    17 . May . 2025
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      17 . May . 2025
  10. Barbara Miller

    5 stars
    We love these veggie sticks. TY for the freezer note too. TY.

    16 . May . 2025
    • Spain on a Fork

      Appreciate the comment!! Much love 🙂

      16 . May . 2025
  11. Tony Lyons

    5 stars
    This is brilliant, as all your recipes are, Don’t stop.

    Thank you so much
    Tony Lyons

    16 . May . 2025
    • Spain on a Fork

      Appreciate the comment!! Much love 🙂

      16 . May . 2025

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating