You’ve seen zucchini sliced, diced, spiralized into noodles, grilled, and even baked into questionable brownies. But have you ever seen it fan out like a golden crispy peacock tail and crackle when you bite into it? This isn’t just fried zucchini, it’s a dish with flair, flavor, and a satisfying crunch that rivals your favorite chips.
Fanned and flash-fried, these zucchini strips are tossed in a spiced cornflour blend that delivers a savory, peppery kick with every bite. This appetizer or side dish is addictive, dramatic, and perfect for parties, snacking, or simply showing off in the kitchen.
What is Fried Zucchini?
Fried zucchini is a fun recipe based on the classic fried veggie dish. Instead of round coins or long sticks, zucchini is halved and then sliced thinly like a fan, still attached at the base, so it blooms beautifully when it hits hot oil. This unique cut means more surface area for that gloriously crispy, golden coating to cling to.
The batter is a vibrant mix of cornflour, turmeric, red pepper, and black pepper that not only crisps up beautifully but brings flavor fireworks to the table. This dish borrows from Indian and Mediterranean-style fritters with a playful modern twist.
Pro Tips for The Best Fried Zucchini Fans
- When slicing the zucchini into fans, don’t go all the way through. You want the slices thin and evenly spaced but still connected at the base.
- Zucchini holds a lot of moisture. A quick pat with a paper towel helps the coating stick better and prevents soggy results.
- Your oil should be sizzling hot, around 180°C (350°F). If it’s too cold, the zucchini will soak up oil like a sponge.
- Fry in batches to maintain oil temperature and allow room for the fans to open and crisp evenly.
- Let your fried beauties rest on a wire rack or paper towels to keep them crisp and not steamy.
Frequently Asked Questions
Why is the zucchini cut like a fan?
This cut allows the edges to crisp up and more surface area for that spiced crust. Plus, it looks amazing!
Can I bake these instead of frying?
Yes, but you’ll sacrifice that dramatic crispiness. If you want to try baking, brush them lightly with oil and roast at 220°C (425°F) until golden and crisp, for about 20–25 minutes.
Are they spicy?
Mildly so! The red pepper gives a subtle heat, but you can reduce it, or crank it up, depending on your spice threshold.
What can I dip them in?
They’re great with garlic aioli, spiced yogurt, tzatziki, or even plain old ketchup. Don’t be afraid to experiment!
How to Store Fan-Cut Fried Zucchini
Fried zucchini is best eaten fresh and hot, when the crust is still crisp, but if you’ve got leftovers, let them cool completely before storing. Just place them in an airtight container lined with paper towels and refrigerate for up to 2 days. To reheat, use an oven or air fryer and avoid the microwave unless you like soggy nostalgia.
Can I Freeze Fried Zucchini?
Freezing is not recommended, as the zucchini will turn mushy upon thawing and reheating. However, you can prepare the fan-cut zucchini and dredge them in the dry coating ahead of time, just fry them fresh when ready to serve.
Ingredients
How to Make Fan-Cut Fried Zucchini
First begin by slicing each zucchini in half. Now, take each half and make thin vertical slices from top to bottom, stopping just before you reach the base, so the slices stay attached and fan out.
First begin by slicing each zucchini in half. Now, take each half and make thin vertical slices from top to bottom, stopping just before you reach the base, so the slices stay attached and fan out.
In a large bowl, combine corn flour, turmeric, black pepper, red pepper, salt, and baking soda. Give it a good mix until the spices are evenly distributed.
In a large bowl, combine corn flour, turmeric, black pepper, red pepper, salt, and baking soda. Give it a good mix until the spices are evenly distributed.
Fan open the zucchini halves slightly and press them into the dry mixture, making sure all those folds get coated. Heat your oil until it’s shimmering and gently place a few zucchini fans into the oil.
Fan open the zucchini halves slightly and press them into the dry mixture, making sure all those folds get coated. Heat your oil until it’s shimmering and gently place a few zucchini fans into the oil.
Fry the zucchini until the crust turns a deep amber-red which should take just a few minutes. Remove the zucchini from the oil and serve.
Fry the zucchini until the crust turns a deep amber-red which should take just a few minutes. Remove the zucchini from the oil and serve.
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