Easy to prepare, this tasty side dish of fried zucchini is a household favorite. Most likely, you already have all the necessary ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 medium zucchini, trimmed
- 2 large eggs, beaten
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 2 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
Instructions
- Cut zucchini crosswise into 1/2-inch slices.
- Dip each zucchini slice into beaten egg, then press into cracker crumbs until both sides are coated. Shake off excess and place in a single layer on a plate; do not stack.
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- Heat olive oil in a large skillet over medium heat. Pan-fry zucchini in the hot oil until crust browns and zucchini softens, about 3 minutes per side.
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- Season with salt and pepper.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 301 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple to make and was very delicious! Definitely will make again!
Had problems with not enough olive oil but they were very good will make them again
Used Cheese-its… teasty!
tastes great
Easy & delicious, I followed the recipe exactly but added just a few spices to the breading. I also used yellow squash because I had one of each.
Loved it ! I did use vegetable oil instead of olive oil. But it was yummy
Made these but used honey gram crackers ground in food processor and used my NeWave air oven fried 5 minutes a side. After spraying 4inch rack with cooking spray
Loved it and it was delicious. I left the vinegar out and rolled the zucchini in flour. Will make again 🙂
It was good and easy!
I like to use evaporated milk instead of egg. Still has the fat content but easier to prepare. Holds the crumb well.
Have been making this for years but with breadcrumbs. A nice touch is to add a slice of tomato on top and some mozzarella. Then bake in oven u til cheese is melted.
Best side ever!
I make this every summer with fresh zucchini, but I use corn flakes crumbs instead of cracker crumbs. My dog loves these also!
Made this and they came out great. I also added a dash of chili powder for an extra KICK!! Came out great and I also made fried mushrooms the same way at the same time. Really good recipe!! PS. Use the cheap Walmart Ritz crackers so you’re not paying more than deep fried Zuch would cost in a restaurant!! Excellent recipe.
We do like fried zucchini, but I agree that the olive oil does not produce the crispy coating. It ended up not getting hot enough and the oil soaks in. Tried shortening and heated it well and they did not absorb the oil. Also yes, cut the rounds thinner. Cracker crumbs are a yes.
I have been making this for years. You can sub bread crumbs for the crackers, or make a light batter by mixing the eggs, with flour and milk and a dash of seasonings to dip your zukes in. Very delicious. This recipe was how my Mama made these.
I know y’all really don’t give a about what I have to say but it’s a good
I really liked this recipe but I only gave it 4 stars because I don’t think the directions are complete. The Ritz crackers need to be finely crushed. Otherwise the big chunks fall off. Add salt and pepper to the crushed crackers. After breading the zucchini slices, put them on parchment paper that has been sprayed with cooking spray. Two tablespoons of oil is not enough to cook this much zucchini. I had to add more to every batch. Plan on eating the entire batch of zucchini. I tried reheating them in the air fryer and the oven. They were pretty soggy.
This recipe came out just as described. It was easy to fix and cook for a light meal all by itself. lol! I served it with homemade ranch dressing, sprinkled a little bit of salt and it was delicious! Crumbs stayed on well with the help of a spoon that I used to press the crumbs into the zucchini. As an extra, I also tried some Japanese eggplant and it was the bomb, too. Just cut it into 1/2 inch slices like the zucchini. It didn’t need to be peeled, which was a big plus. Zucchini and eggplant were soft and tender. Very good! Well be having this again soon.
Very easy and tasty. I used vegetable oil instead o olive. I coated with flour and panko. Crackers really absorb the oil.
This is a great recipe! I love homemade without all the hassle and this is perfect!