These easy fried zucchini chips are crispy, delicious, and a great way to use up summer produce!

Pan-fried zucchini chips

This recipe comes straight from my mama. I remember her making pan fried zucchini during the summer when the zucchini plants in our garden exploded with produce, and now I’m following in her footsteps.

Whenever I have excess zucchini (which is a lot this time of year!), this is the first recipe I reach for. It’s easy to make, requiring only a few staple ingredients in addition to the zucchini, and a few minutes to fry on the stove. These crispy fried zucchini chips are a delicious side dish or appetizer, but also can stand alone as an afternoon snack or even a light lunch.

Pan-fried zucchini chips

Ingredients You’ll Need

This pan fried zucchini recipe is super simple and more of a guide than a recipe. Here’s what you’ll need:

  • Zucchini
  • Egg
  • Breadcrumbs
  • Salt and pepper
  • Other seasonings/herbs, if desired
  • Oil, for frying

To enjoy, you can serve it as is, or dip the rounds in a sauce like ranch dressing or aoili.

Pan-fried zucchini chips

How to Make Crispy Fried Zucchini Chips

When I first made pan fried zucchini on my own, I would get frustrated when the breading would slip off the zucchini or stick to the bottom of the pan. Follow these steps and you’ll get the best results every time!

  1. Draw out excess moisture. Zucchini has a lot of moisture in it, making it hard for breading to stick to a slick surface. Sprinkle zucchini rounds with salt to draw out the moisture and press zucchini between paper towels to soak it up. Let sit for at least 10 minutes.
  2. Dredge in flour, egg, and breadcrumbs. To add breading that will actually stick to the zucchini, dip rounds first in flour, then whisked eggs, and finally in seasoned breadcrumbs. Here’s a helpful video showing how to keep your hands clean while you work.
  3. Fry in plenty of oil. Coat bottom of frying pan (I like to use a nonstick pan) with about ¼-inch of vegetable or canola oil. Using enough oil ensures the zucchini gets crispy without sticking to the pan.

Pan-fried zucchini chips

More Zucchini Recipes

Still trying to figure out what to do with all that zucchini? Here are a few more delicious ideas:

Watch the video

Shop Tools for this Recipe

Pan-fried zucchini chips
4.58 from 7 reviews

Pan Fried Zucchini Chips

Servings: 2 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Fresh zucchini fried until crispy is a great way to use up garden produce!


  • 1 medium zucchini , sliced into rounds
  • Coarse salt
  • Olive oil
  • About ½ cup all-purpose flour , as needed
  • 1 large egg , whisked
  • ½ - 1 cup breadcrumbs (see Note)
  • Ranch dressing or aioli , for serving (optional)


  • Line a sheet pan with paper towels and place zucchini rounds on top in a single layer. Sprinkle with coarse salt and cover with more paper towels. Place something somewhat heavy on top like another sheet pan or cutting board. Let sit for about 15 minutes. During this time the salt is drawing out excess moisture, which will help the breading stick better.
  • In a wide skillet, pour enough olive oil to be about 1/4-inch deep. Set over medium high heat.
  • Set up an assembly line with the zucchini rounds, flour, whisked egg, and breadcrumbs.
  • Dip each zucchini round first in the flour, then the whisked egg and finally the breadcrumbs, making sure they're completely coated.
  • Add the breaded zucchini to the skillet. Cook until golden brown, about 2 minutes per side.
  • Transfer zucchini to a paper towel lined plate and sprinkle with more coarse salt. Serve immediately with ranch dressing or aioli or as desired.



  • The amount of breadcrumbs needed will vary based on the size of your zucchini.
  • I like to use seasoned breadcrumbs for added flavor and ease, but you can also use traditional breadcrumbs or panko breadcrumbs.
Calories: 368kcal, Carbohydrates: 62g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 82mg, Sodium: 632mg, Potassium: 445mg, Fiber: 5g, Sugar: 8g, Vitamin A: 315IU, Vitamin C: 18mg, Calcium: 176mg, Iron: 5mg
Cuisine: American
Course: Appetizer
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.