Super Crispy Fried Zucchini | Air Fryer or Pan-Fried!

Line a large sheet pan with paper towels. Then, place a wire rack on top of another sheet pan. Set aside.

Wash and slice the zucchinis into 1/4-inch rounds. (I like to use a mandoline for even frying.) Line the zucchini rounds in a single layer on the paper towel-lined sheet pan and sprinkle the tops with about 1/4 teaspoon of Kosher salt. Flip the zucchini rounds and season the other side with about 1/4 teaspoon of Kosher salt. Let the zucchini rounds sit for 15-20 minutes, until they release extra water. Once the zucchini rounds have released any extra water, pat them dry very well with paper towels or a clean linen.

Meanwhile, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, black pepper, and 1 teaspoon of Kosher salt in a medium bowl. In a separate bowl, combine the all-purpose flour with 1/2 teaspoon of Kosher salt. Lastly, add the eggs and milk to a third bowl, and whisk until completely smooth.

Working 2-3 zucchini rounds at a time, dip them in the flour mixture and let any extra flour fall off. Dip the zucchini rounds in the egg mixture, again, letting any extra egg drip off. Then, coat the zucchini rounds in the breadcrumb mixture, making sure they're well-coated in the breadcrumbs. Line the breaded zucchini on the prepared wire rack and repeat with the remaining ingredients.

Place the sheet pan of breaded zucchini in the fridge, and let the zucchini chill for at least 15 minutes, or up to 2 hours. (This will help the breading stick.)

Preheat the air fryer to 360°F (180°C). Grease the air fryer basket very well with cooking spray. Line the breaded and chilled zucchini rounds in a single layer in the air fryer. Spray the tops with a little more cooking spray.

Air-fry the zucchini at 360°F (180°C) for 8-10 minutes, flipping the zucchini halfway through. (Work in batches if needed.) Since air fryers cook differently, make sure to keep a close eye on them so they don't burn!

Right out of the air fryer, sprinkle the tops of the zucchini with extra Kosher salt. Enjoy immediately with ranch dressing or marinara!

Line a plate or sheet pan with paper towels. Then, fill a large skillet (preferably cast iron) with about 1/2-1 inch of neutral oil. (Vegetable, canola, or avocado oil all work great here.) Clip a cooking thermometer to the side of the pan, if you have one. Heat the oil over medium until it reaches 350°F (177°C). To test if the oil is ready, sprinkle a few breadcrumbs into the hot oil. If they sizzle, you're ready to go!

Using a fork or strainer spatula, gently lower about 6-8 zucchini rounds into the hot oil. Don't over-crowd the pan, or the zucchini will cook unevenly. Fry the zucchini for 2-3 minutes. Then, use a fork to gently flip the zucchini (be careful, the oil will be super hot!). Fry for another 2-3 minutes, until the zucchini rounds are golden brown.

Place the fried zucchini on the paper towel-lined plate or sheet pan to drain. While they are still hot, sprinkle the tops with Kosher salt to taste. Enjoy right away with ranch or marinara!