Super-crispy zucchini coins: seasoned flour, a light bubbly batter, then a Parmesan–panko coat. Crunchy outside, tender inside.
Ingredients
[Zucchini]
2–3 medium zucchini (about 1 1/2 lb), ends trimmed
Kosher salt (for sweating)
[Seasoned Flour]
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
[Batter]
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 cup very cold club soda (or lager), plus more as needed
[Breading]
2 cups panko breadcrumbs
1/2 cup finely grated Parmesan
1 tsp kosher salt
1/2 tsp black pepper
[For Frying]
Neutral oil for deep frying (about 1.5–2 qt)
[To Serve]
Flaky salt, lemon wedges, marinara or ranch
Directions
Slice zucchini into 1/4-inch coins (or sticks). Toss with 1 tsp kosher salt and let sweat 15 minutes. Pat very dry.
Whisk Seasoned Flour ingredients in a shallow bowl.
In a second bowl, whisk Batter dry ingredients, then stir in very cold club soda until just combined; small lumps are OK. Keep the bowl over an ice bath to stay cold.
In a third bowl, combine panko, Parmesan, and seasonings.
Set up dredging line: Seasoned Flour → Batter → Breading. Heat oil to 350°F/175°C.
Working in batches, dredge zucchini in seasoned flour (shake off excess), dip into batter, allow excess to drip, then press into panko-Parmesan to coat.
Fry 2–3 minutes, turning once, until deep golden and crisp. Do not overcrowd; return oil to temp between batches.
Drain on rack, sprinkle with flaky salt. Serve immediately with lemon and your favorite dip.
Notes
iDon't skip the salting process — it draws out moisture and keeps the coating crisp.
iRanch dressing on the side goes very well here.
iFor extra adherence, dust the battered slices lightly with flour before pressing into panko.
iSwap club soda with cold lager for a subtle beer-batter flavor.
