Fried Zucchini Strings

Name: Crispy Fried Zucchini Strings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium zucchini; 2 large eggs; 1 cup buttermilk; salt, to taste; black pepper, to taste; 2 cups plain breadcrumbs; 1 tbsp garlic powder; 1 tbsp dried parsley flakes; vegetable oil, for frying; Ranch dressing, for serving

Fried zucchini strings are thin-cut zucchini coated in seasoned breadcrumbs and deep-fried until golden and crispy. The buttermilk coating ensures the breadcrumbs adhere evenly for maximum crunch.

🌍American 🏷️Fried zucchini 🏷️Zucchini strings 🏷️Appetizer 🏷️Snack Crispy

🏷️

🏷️Deep-fried

-0:00

oldscoolkevmoonTikTok

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

4 medium zucchini
2 large eggs
1 cup buttermilk
salt, to taste
black pepper, to taste
2 cups plain breadcrumbs
1 tbsp garlic powder
1 tbsp dried parsley flakes
vegetable oil, for frying
Ranch dressing, for servingoptional

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Instructions

1
Using a julienne peeler or spiralizer, cut the zucchini into thin, long strands.
2
In a large bowl, crack the eggs and add the buttermilk. Season with salt and pepper, then whisk to combine.
3
Add the zucchini strands to the wet mixture and toss until they are fully coated.
4
In a separate shallow dish, combine the plain breadcrumbs, garlic powder, dried parsley, and another pinch of salt and pepper. Whisk to mix.
5
Working in batches, take the zucchini from the wet mixture, letting excess drip off, and transfer it to the breadcrumb mixture. Toss gently to coat thoroughly.
6
Heat a few inches of vegetable oil in a deep pot or pan over medium-high heat. Once hot, carefully add the breaded zucchini in small batches to avoid overcrowding.
7
Fry for 1-2 minutes, or until golden brown and crispy.
8
Use a spider strainer to remove the fried zucchini from the oil and place on a plate. Serve immediately with your favorite dipping sauce.

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Tips & Notes

Pro tips

Cut zucchini into uniform shoestring thickness (about ¼-inch) so they cook evenly and finish at the same time.
Pat zucchini dry after salting to remove excess moisture—wet zucchini prevents the breadcrumb coating from crisping properly.
Double-coat by dipping in buttermilk, then breadcrumbs, then buttermilk again, then breadcrumbs for extra crunch and better adhesion.
Fry in small batches to avoid crowding the pan, which drops oil temperature and causes greasy, soggy results.

Substitutions

Buttermilk → whole milk mixed with 1 tbsp lemon juice or vinegar (let sit 5 minutes)
Plain breadcrumbs → panko (coarser, crunchier texture)
Garlic powder + dried parsley → Italian seasoning or ranch seasoning mix
Vegetable oil → peanut oil or canola oil (avoid olive oil; too low smoke point)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5-7 minutes to restore crispness (microwaving will make them soggy).

Equipment

deep frying thermometer · slotted spoon or spider strainer

Common Questions

Should I salt the zucchini before frying?

Yes, lightly salt the zucchini strings after cutting and let them sit for 10 minutes to draw out excess moisture. Pat dry before coating to ensure crispier results.

What temperature should the oil be for frying?

Heat vegetable oil to 350-375°F. Use a thermometer to maintain consistent temperature; oil that's too cool produces greasy results, while too-hot oil browns the outside before cooking the inside.

How do I know when the zucchini strings are done?

They're ready when the breadcrumb coating turns golden brown and floats to the surface, usually 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Can I make these ahead of time?

Coat and refrigerate unbaked zucchini strings for up to 4 hours. Fry immediately before serving for best crispiness; reheated fried zucchini loses texture.