The crunchy zucchini noodles were well-liked. We’ve always like fried zucchini, so I figured why not deep-fry them like onion strings when I saw the ingenious method to cut them. To make this the ideal side dish for fish, sprinkle with Old Bay seasoning. Additionally, you can serve them as an appetizer with your preferred dip. If you don’t have a spiral slicer, you might cut the zucchini into chips instead.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 3 cups vegetable oil
- 1 egg
- 1 tablespoon milk
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 zucchini, cut into spirals using a spiral slicer
- 1 teaspoon seafood seasoning, or to taste
Instructions
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
- Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
- Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood seasoning over cooked zucchini spirals.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 322 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit!
Just read the recipe.. yummy. Exchanged sprinkling the zucchini with the seafood season and added it to the flour generously, also would definitely change out the bags for coating and use eco friendly bowls.. seriously who wants to add more lifelong or beyond landfill! One large zucchini is enough for 4 serving.
This recipe was excellent as is! The Old Bay Seasoning was a nice touch that added just a bit of zest to the delightfully crispy zucchini spirals. I’ll be making it again.
By the time the coating was crispy the zucchini was overcooked for my taste. Thicker spirals might help avoid this but I don’t know if the coating ratio would be right then.
We thought it was a little on the blah side! So I would recommend adding salt, maybe some garlic, and/or Cajon seasoning. And I would add all this to my flour mixture.
Perfect Recipe! The mixtures are exactly the right amount and the zucchini fry up nicely. I have tried two different thickness for the spirals and liked them both. I do fry for a little longer than the recipe says, for we like them to be on the crunchy side. I love the old bay seasoning but I think I will try some Cajun seasoning next time to change things up a bit. Thanks for the recipe!
Fantastic!!
These Look Very Good
Modification: No spiralizer, we cut z. into “fries,” about 3″ long and 1/4-1/2″ thick (finger sized). Doubled the recipe due to size of z. Used 1T season salt from a local bbq place in lieu of Old Bay and 1t. smoked paprika. They need more like 4-5 min in the fryer, and as I finished each batch I moved them into a 350 oven to hold. Served with honey mustard dressing for the kids, and they were a big hit!
Fantastic treat—I’m doing the “low carb” thing, so used more cornstarch than flour and it came out great. We made one batch with Indian spices (garam masala, cumin, turmeric) in the flour mixture and they were awesome! Thank you!!
This recipe is a keeper. I added a little salt, pepper and paprika to the flour and cornstarch instead of seasoning after frying. It came out great.
We have a medium-sized Fry Daddy, big enough for the two of us. We learned not to crowd the zucchini spirals or they’ll clump together. No need to tweak, this recipe is spot on with the ingredients and method. Thank you, Shorecook, for a winning recipe!
I used squash and zucchini cut into slices. They tasted great although I would like them to brown better. I deep fried them and I would like to have a liquid breading recipe for deep frying.
I finally treated myself to a spiral vegetable slicer, & wondered when on Earth I’d need it! Well, I saw this recipe on another reci”peeps” site, and I decided to try it. You made it so easy, I did zuuks, mushrooms, and some sweet onion rings! I’m stuffed, they were so great!!! And my friends say they are too!! We all gave the recipe AND method a FIVE star rating!!! Shorecook, you’re a genius!!! Thanks for posting!!! Blessings!!!
PERFECT! I have been wanting to make these for a while, but I did not have spiral cutter…I FINALLY got one last week, and this recipe was the first one that I thought to make, lol. The coating is so nice, light and crispy…The kids LOVED the spiral shapes too! LOVED the addition of the Old Bay seasoning at the end…a definite keeper and ANOTHER winning recipe from you, SHORECOOK, Thank You!!!!! 🙂
I’m the submitter of this recipe and I would like to add that this recipe makes for a crunchy zucchini. Thank you to all who try my recipe and I hope you enjoy it as much as we do!