These easy EXTRA Crispy Fried Zucchini Sticks get their crispiness from one simple ingredient in the dredge that adds far more crunch than plain flour ever could!
Table of contents
Why this recipe works
- I use either crushed Corn Flakes or Rice Krispies cereal (generic brands work perfectly too) to add to the top coating in the dredge. Either of these cereals will add SO MUCH MORE crunch to the zucchini sticks
- The cereal coating also keeps the fried zucchini crispier for longer!
- You don’t have to use much oil because we are shallow pan frying the zucchini
- The seasoning in each layer of the dredge also gives the zucchini lots of flavor
- You can use store-bought marinara to dip the fried zucchini in
- These are the perfect appetizer for entertaining!
Ingredients for fried zucchini batter
- First Dredge: Plain flour (with seasoning)
- Second Dredge: Beaten eggs (seasoned)
- Third and Final Dredge: Crushed Corn Flakes or Rice Krispies cereal with shredded Parmesan and dried oregano
How to crush the cereal
I used a mini food processor to pulse the cereal until it was a coarse grind, but you can also use a full size food processor or crush them by hand in a Ziploc bag. I like to have some fully crushed pieces mixed in with larger crushed pieces.
How do you keep the breading from falling off the zucchini?
Pressing the zucchini in the regular flour first helps the egg to stick to the zucchini, thereby helping the cereal coating to stick. When I dredge the zucchini into the cereal coating I really press it firmly on both sides to get a nice bit of dredge on the outer layer. Make sure to fully coat the zucchini in each layer of dredge all the way around the zucchini too.
Pan-frying the zucchini sticks
I use a large frying pan and add enough olive oil or neutral oil to coat the bottom of the pan. The zucchini doesn’t need to be completely submerged in the oil to get crispy. You’ll simply turn the zucchini after each side gets golden brown.
Also keep the heat in the pan at around medium heat so that the oil doesn’t burn and your coating doesn’t burn either. This also reduces splatter. Just make sure that you don’t start frying until the oil is hot enough to start simmering and sizzling with the zucchini.
If you are frying larger batches, you can make the process faster and easier by using two pans to fry in, then placing the sticks on a sheet pan in the oven with the oven turned to “Warm” to keep the zucchini sticks hot and fresh while the other batches are finishing up.
Taking them out of the pan
You’ll want to do the zucchini sticks in batches so take each batch out after frying and place them on a plate lined with a paper towel. Because the cereal coating is extra crunchy, it will allow the zucchini sticks to stay crispy for longer.
Additional Tips and Variations:
- To achieve an even crispier texture, refrigerate the coated zucchini sticks for 20-30 minutes before frying.
- Experiment with different seasonings in the cereal mixture, such as garlic powder or paprika, to customize the flavor profile.
More Fried Vegetable Recipes on Bessie Bakes
- Crispy Fried Green Tomatoes with Dill Pickle Ranch
- Crispy Fried Pickles with Dill Pickle Ranch
- Crispy Fried Yellow Squash
Bon Appetit Ya’ll,
Leslie O.
Extra Crispy Fried Zucchini Sticks
Equipment
- 1 Frying pan
Ingredients
- 2 whole zucchinis
For the Zucchini Batter/Dredge
- 2 cups All Purpose Flour
- 2 cups Corn Flakes or Rice Krispies cereal generic brands work well too
- 2-3 eggs depending on how big the zucchinis are
- ¼ cup Parmesan cheese shredded
- 2 tsp Dried Oregano
- salt and pepper for seasoning each layer of the dredge
Other Ingredients
- 5-8 TBSP olive oil or neutral oil how much you need depends on the size of your frying pan
- 1 small jar store-bought marinara sauce for a dipping sauce
Instructions
Prepare the Zucchini
- Slice each zucchini in half down the center, then cut each half horizontally (length-wise). Proceed to slice each quarter into about 1-inch sticks.
Create the Zucchini Batter
- To grind the cereal, you can do this by hand by crushing 2 cups of cereal in a bowl, or you can use a mini or full size food processor to coarsely grind either the Corn Flakes or Rice Krispies cereal. Generic brands work perfectly too.
- Set up a breading station. Place the 2 cups of all-purpose flour on one plate and the coarse ground cereal (Corn flakes or Rice Krispies) on another. In a bowl, whisk the 2-3 beaten eggs. The amount of eggs you need will depend on the size of the zucchinis. Start with two and add one more if needed.Season each component generously with salt and pepper. Additionally, add the shredded ¼ cup Parmesan cheese and 2 tsp dried oregano to the cereal, mixing them in well.
Coat the Zucchini Sticks
- Start by dipping a zucchini stick into the seasoned flour, then into the egg mixture, and finally into the cereal mixture. Ensure both sides of the zucchini are fully coated in flour, eggs, and cereal. Press the zucchini sticks into the cereal mixture to get a substantial coating.
Fry the Zucchini
- Heat the Oil: Heat a large skillet over medium heat with olive oil or neutral oil. Maintain medium heat to prevent the oil from burning and the coating from browning too quickly.
- Test the Oil: To check if the oil is ready for frying, add a small amount of flour or cereal. When it gently simmers, the oil is ready for frying.
- Fry the Zucchini: Fry a few zucchini sticks at a time to avoid overcrowding the pan. The zucchini should sizzle but not splatter excessively. Turn the sticks occasionally until both sides are golden brown. Place the cooked pieces on a plate lined with paper towels to absorb excess oil.If the oil gets full of black specks from the coating burning, you may need to use a strainer to strain them out. If it's too tricky to remove most of the black pieces, simply discard the oil and wipe out the pan. Then and add enough oil back to the pan to coat the bottom. If you are making these for a larger gathering, you can use two frying pans at the same time to speed up the frying process.
- Serve immediately with a side of marinara sauce for dipping.
- Keep Them Warm: Add them to a paper-towel lined plate to remove excess oil. If not serving immediately, you can transfer the fried zucchini sticks to an oven-safe sheet pan with the oven set to "warm." This will keep them warm for about 15 minutes without sacrificing their crispiness. If you keep them warm much longer, they won't be crispy.
Video
Notes
Additions and Variations
- To achieve an even crispier texture, refrigerate the coated zucchini sticks for 20-30 minutes before frying.
- Experiment with different seasonings in the cereal mixture, such as garlic powder or paprika, to customize the flavor profile.
Can you prep these in advance?
- You can certainly prep all the dry ingredients and place them in plates or on bowls, and season them. Don’t add the parmesan until right before dredging so the dredge can stay out at room temperature for as long as needed. Cover the plates and bowls and place the beaten eggs in the fridge. You can prep the dredge ingredients 1-2 days in advance.
- You can dredge the zucchini sticks up to 30 minutes before frying and place them in the fridge to help the dredge set.
- You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.
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