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pan fried zucchini with flour on a wooden board with tomato and feta cheese slices.
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4.80 from 25 votes

Pan Fried Zucchini with Flour

This fried zucchini with flour recipe is a tasty summer treat. Lightly battered and pan-fried, the slices are so good you won’t be able to stop eating them.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Romanian Appetizers
Cuisine: Romanian
Servings: 4 servings
Calories: 247kcal
Author: Adina

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

  1. 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. 
  2. How many? I had 26 floured zucchini slices, which I cooked in 3 batches in my large pan. 
  3. 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.
  4. Salt the zucchini only before serving, as salting them before frying will make them watery.

Nutrition

Serving: 6-7 zucchini slices | Calories: 247kcal | Carbohydrates: 6g | Protein: 5g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 832mg | Fiber: 1g | Sugar: 2g