Last Updated on 11/12/2024 by Adina
This fried zucchini with flour recipe is a delicious way to enjoy zucchini in summer. The lightly battered slices are shallow-fried in the pan and so good you cannot stop eating them.
Do you want to know how to make fried zucchini with flour quickly and easily? Slice them, coat them lightly with flour and beaten eggs, and fry in the pan. Serve with bread, tomato slices, and a dip.
We love zucchini; I cook them really often in summer when they seem to be growing like weeds in all the gardens around here. Sauteed zucchini with onions, zucchini pancakes, zucchini slice, or zucchini bundt cake... there are so many options, and each one is thoroughly delicious.
This recipe for fried zucchini slices with flour is one of the most popular ways to enjoy this vegetable in Romania, my home country. No breadcrumbs, just a light flour coating and some eggs.
My grandmother made this dish four or five times each summer. It’s quick, uses only four ingredients, and is very cheap - when zucchini is in season, the whole batch might cost less than 1 Euro.
Featured comment:
Amy: Thank you so much for posting this recipe! I read it several times because I didn't think it was right that the egg came after the flour, but I did it and it turned out AMAZING! My Greek grandmother would sometimes make Romanian dishes and while I never had this one, it tasted very familiar to me. So yummy, I will for sure be making this again!
Jump to recipe
Recipe ingredients
Zucchini: Preferably medium-sized, standard size. If they are too small, the slices will be too small; if they are overgrown, they will be too mealy and seedy. I had a medium to large zucchini of almost 1 lb/ 450 g. If you have a huge piece, use it to make these sweet and sour zucchini; they are so good!
Otherwise, you will just need all-purpose flour, eggs, salt, and vegetable oil to shallow fry the vegetables.
My grandmother used to fry them in lard. If you like to, please do. Lard is starting to regain its reputation, which is a good thing if you ask me. Lard also adds a bit of extra hearty flavor.
See the recipe card for full information on ingredients and quantities.
How to make fried zucchini with flour?
- Step #1: Slice the zucchini about ½ cm/ 0.2 inches thick.
- Step #2: Coat them with flour and shake gently to remove the excess.
- Step #3: Heat the oil in a non-stick or cast-iron pan, 2-3 tablespoons, depending on the size of the pan; its bottom should be covered with a thin layer of oil.
- Step #4: Drag the flour-coated slices through the beaten eggs just before you place them in the hot oil. Fry on one side on medium-low heat for about 3 minutes. Check the underside; it should be golden brown. If it turns too dark too quickly, lower the heat a bit more.
- Step #5: Flip the slices with a plastic spatula. Fry on the other side for another 2-3 minutes until golden brown. The zucchini should be softer but not mushy.
- Step #6: Remove from the pan and place on kitchen paper, which will absorb the excess fat.
- Step #7: Add about 1 tablespoon extra oil before adding the next batch.
I fried this amount of slices in 3 batches; I had 26 pieces.
Good to know!
Different coating: This is a recipe for fried zucchini with flour, but you can coat the slices with breadcrumbs as well, either regular or panko breadcrumbs. The procedure is the same.
Pan and oil: Fry the veggie coins in a non-stick or cast-iron pan; this will reduce the amount of fat needed. Add more oil between the batches if necessary, and leave the fried zucchini on kitchen towels while frying the next batch. This way, some of the excess oil will be absorbed.
Only salt the pan-fried zucchini before serving. Salting the slices before frying will make them watery.
How to serve them?
Sprinkle them generously with salt before serving.
They can be served hot or cold. When freshly fried, the crust will be crispier. You will lose that when the zucchini coins are cold, but still, I like them cold just as much as I like them hot.
You can also reheat the leftovers in the oven at about 350°F/ 180°C for 6-8 minutes until heated through.
Fried zucchini with flour can be served as a light summer meal with bread, tomatoes, garlic sour cream sauce, or mint yogurt sauce, and, if you like, crumbled feta on top.
Make sandwiches or stuff pita bread with the cooled slices: Spread some cream cheese, blender mayonnaise, low-fat hummus, or chili sauce on a slice of bread, add the fried zucchini slices, sprinkle them with salt, and top them with a slice of cheese. Absolutely delicious!
Pan Fried Zucchini with Flour
Equipment
- Large nonstick pan or cast-iron skillet mine is 12 inches/ 30 cm
Ingredients
- 1 zucchini about 1 lb/ 450 g, Notes 1,2
- 2 tablespoons all-purpose flour
- 2 eggs
- vegetable oil or lard for shallow frying, Note 2
- coarse sea salt Note 3
Instructions
- Prepare zucchini: Slice them into 0.2 inch/ ½ cm thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour.1 zucchini + 2 tablespoons all-purpose flour
- Heat 2-3 tablespoons of vegetable oil or lard in a non-stick or cast iron pan. The oil should be enough to cover the bottom of the pan in a thin layer.
- Drag each zucchini slice through the beaten eggs just before placing it in the pan.2 eggs
- Fry on medium-low heat for about 3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. If they turn too dark too soon, turn the heat even lower.
- Next batch: Remove from the pan and fry the next batch adding more fat if necessary. Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
- Serve floured zucchini: Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread. Or cold in sandwiches. coarse sea salt
Notes
- Zucchini: Choose medium-sized zucchini. If they’re too small, the slices will be too tiny; if they’re too large, they’ll be mealy and seedy.
- How many? I had 26 floured zucchini slices, which I cooked in 3 batches in my large pan.
- Pan and oil: Fry the zucchini slices in a non-stick or cast-iron pan, which helps reduce the amount of oil needed. Add more oil between batches if necessary, and place the fried slices on paper towels to absorb excess oil.
- Salt the zucchini only before serving, as salting them before frying will make them watery.
Madonna says
That's the way I grew up eating zucchini & fried green tomatoes, egg, a little milk, & flour. I used to cut out the egg & keep the milk. But I think I'll try this recipe, it looks GREAT!!
Adina says
Thank you. I hope you like it!
Heather Anne Teller says
Can't wait to try this!
Kathy @ Beyond the Chicken Coop says
My garden zucchini will be ready soon and I will need to give this recipe a try. It looks really delicious and simple. A great way to use up lots of zucchini!
priya says
zucchini looks so yumm.. we have a similar recipe made from aubergine. try that too sometimes.
have a great day adina
Amy says
Thank you so much for posting this recipe! I read it several times because I didn't think it was right that the egg came after the flour, but I did it and it turned out AMAZING! My Greek grandmother would sometimes make Romanian dishes and while I never had this one, it tasted very familiar to me. So yummy, I will for sure be making this again!
Adina says
Hi Amy, thank you so much for your feedback. I am so glad you liked the fried zucchini.
Chris Scheuer says
I bet these would be like candy, impossible to resist!!
Sissi says
Excellent and such an easy way cook courgettes! I especially like the idea of putting the remains into a sandwich. It sounds amazing!
Marvellina |What To Cook Today says
Fried zucchini are my favorite too. I didn't know it's a typical food in Romania. It's not in Asia, I was only exposed to it after I came to the U.S.
Candess@UnsafeFoods says
YUM!! You can never go wrong with friend zucchini!
Kate @ Framed Cooks says
Oh gosh Adina - this is JUST in time for all the zucchini that is coming into season right this minute. Hurray!
Monica says
Great timing since zucchini is so plentiful and so good right now. I hadn't thought about making this but it's such a great idea. Looks very delicious.
Rosa | For the Love of Italian Cooking says
I love simple recipes! They are always the tastiest. I usually make these with sunflower oil but I will try them with lard next time. Have a nice weekend!
Nammi says
wow! would go well as a snack or even as s side with a main right? have a nice weekend