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Easy homemade crispy fried courgette recipe made with panko-coated crispy courgette slices, deep-fried to golden perfection. Delicious on it's own or serve with Greek-style yoghurt sauce. The best courgette appetizer recipe that every family member loves!
We love to create restaurant-style appetizers at home with simple ingredients, that taste way better and healthier. If you are finding crispy, non-greasy, perfect starters, highly recommend trying out our family favourite Crispy Coconut Prawns, Courgette and Sweetcorn Fritters, Panko Chicken and King Prawn Butterfly, recipes.
Jump to:
- Why do we love this recipe
- What do we need
- How to make it
- Baking and Pan-frying option
- Yoghurt Dipping Sauce
- Top Tips
- Frequently asked questions
- 📖 Recipe
- 💬 Reviews
Why do we love this recipe
This courgette recipe is total keeper for me as even my vegetable-hater little one really enjoyed it! Even though it is deep fried, it is not greasy nor soggy. This panko coating is crispier and crispy texture last longer than flour coated ones. I can guarantee that!
It's easy to make and all the ingredients used in this recipe are cupboard-friendly. One of the best crowd pleasing appetizer that everyone love!
What do we need
Courgette - is a green summer squash/marrow. I used two medium size courgette in this recipe. Wash with water and pat dry them with paper towel, then trim off the both end.
Flour coating mix - You will need cornstarch, all-purpose flour, and freshly ground black pepper to dust the courgette slices.
Eggs - 2 medium size eggs will be also need for the coating.
Breadcrumbs - I love to use Japanese panko breadcrumbs which creates the super crispy coating texture.
Frying oil - Use vegetable oil or high smoke point cooking oil like sunflower, canola, peanut oil to deep fry.
Salt - Add sea salt or regular fine salt to season the courgette slices.
How to make it
- Prepare the courgette - Wash and pat dry them with a paper towel or clean cloth, then slice it into half-inch slices.
- Then sprinkle salt over the slices.
- Make the coating - Combine cornstarch, plain flour, and black pepper in a bowl. Place panko breadcrumbs and whisked in separate bowls.
- Dredge the courgette slice in the flour mix.
- Then dip in the whisked egg.
- Next, coat with the panko by pressing gently with your hands on both sides. Shake the excess crumbs and set them aside over the tray or large plate.
- To Deep Fry - Fry in the preheated hot oil ( 340°F/ 170°C ) for 2-3 minutes or until crispy golden brown.
- Remove from heat and place it over the cooling rack. Serve with yoghurt dipping sauce.
Baking and Pan-frying option
Baking Option: To achieve the crispy baked courgette, place the panko coated courgette over the non-stick baking sheet, spray generous amount of cooking oil. Bake them in the preheated oven 220°C ( 425°F ) for 10-15 minutes or until crispy golden brown. Flip halfway through and spray more oil if needed.
Pan-Frying Option - Heat the large flat bottom pan or skillet to medium heat, drizzle oil just to cover the pan. Add the coated courgette and fry 2-3 minutes on each side or until crispy golden brown.
Yoghurt Dipping Sauce
This Greek-style youghurt dipping sauce perfectly goes well with fried courgette. You will need Greek yoghurt, mayonnaise, fresh lime juice, chopped cucumber, and grated garlic. Season with salt and pepper to your taste. Authentic Greek tzatziki sauce do not contain mayonnaise but I love to add mayonnaise which brings more rich creamy taste.
Top Tips
- Make sure to maintain the deep frying oil about 340°F as frying in overly heated oil can burn the crumbs easily. Frying with low-heat oil can result the greasy, soggy coating texture.
- It's important to clear the oil while frying. Skim all the crumbs with a mesh strainer between batches to prevent it from burning.
- Look for medium-size, firm, dark green skin courgette. Avoid over-grown big one as it can be a bit bitter than smaller one.
Frequently asked questions
Can you freeze the fried courgette?
Yes, once they are completely cool down, place them in the freezer-safe bag or container and freeze for later use. It normally last in the fridge for a couple of months.
How to reheat it?
The best way is to reheat in the air-fryer. Preheat the air-fryer to 180'C ( 350'F ) then, place the fried courgette slices and air-fry for 2-3 minutes or until crispy. You can also reheat by baking in the pre-heated oven or fry with pre-heated oil.
Can you make it ahead?
You can fry them one day ahead, place them in the air-tight container in the fridge. Reheat in the hot oil, air-fryer, or oven just right before serving.
What to serve with fried zucchini?
Serve it with Greek tzatziki sauce, tartar sauce, spicy mayo, tomato ketchup, or sweet chilli sauce. It goes well with most dipping sauces and feel free to serve with your favourite store-bought or homemade dipping sauce.
How to cook for big batch?
This recipe is for 8 people as an appetizer. If you are serving for a crowd, you can simply double or trip the amount of ingredients.
More delicious appetizer recipes
- King Prawn Butterfly
- Homemade Cheesy Chips
- Easy Chicken Tempura
- Crispy Coconut Prawns
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📖 Recipe
Crispy Fried Courgette ( Fried Zucchini )
This homemade crispy fried courgette recipe made with panko-coated courgette slices, deep-fried to golden perfection. Served with Greek-style yoghurt sauce or a choice of dipping sauce. You can also bake or pan-fry them. Incredibly delicious!
5 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, English, greek
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 6 -8
Calories: 190kcal
Author: Khin
Ingredients
- 2 Courgette Medium courgette/zucchini, about 600 gram ( 1.5 lb )
- ½ cup Plain flour All purpose flour
- ½ cup Corn starch Corn or potato starch/flour
- 1 cup Panko breadcrumbs Or regular breadcrumbs
- 2 Eggs Whisked
- 1 tsp Salt or salt to taste
- 1 tsp Black pepper or pepper to taste
- oil for frying vegetable or high smoke point oil
Dipping Sauce
- 3 tbsp Greek yoghurt
- 1 tsp Grated garlic
- 2 tbsp Mayonnaise
- 1 tbsp Cucumber cut small dices/ finely chopped
- 1 tsp Lime juice
- Salt & pepper to taste
Instructions
Prepare courgette and coating
Wash and pat dry the courgettes, then trim off both ends. Cut it into ½ inch slices and sprinkle salt over the courgette slices.
In a bowl, combine corn starch, plain flour, and black pepper. Add panko breadcrumbs and whisked eggs in separate bowls.
To coat the courgette slices, first, dredge the piece of slice in the flour mix.
Next, dip in the whisked egg. Then coat with breadcrumbs, by pressing it gently on both sides with hands.
Place the coated courgette on the large tray or plate and set it aside. Repeat the process to the remaining slices.
Deep Frying
Preheat the oil to ( 340°F/ 170°C ) and fry the coated courgette for 2-3 minutes or until crispy golden brown. Fry with small batches and make sure not to overload the oil.
Remove from oil and place it over the wire rack or paper towel. Serve immediately while warm with yoghurt dipping sauce.
Yoghurt Dipping Sauce
Combine all the dipping sauce ingredients in a small bowl. Mix them well, make a taste test and adjust the salt and black pepper to taste.
Notes
- Deep frying tips - when you deep fry, the oil temperature should maintain about 340°F to achieve the perfect crisp coating texture.
- Clean the frying oil between batches by using a mesh strainer and remove any excess crumbs.
- Panko substitute - Instead of Japanese panko breadcrumbs, you can use your choice of homemade for readymade breadcrumbs.
- Dipping Sauce -Serve with Greek yoghurt dipping sauce, or sweet chilli sauce, mayonnaise, tartar sauce, or any of your favourite sauces.
- Reheating - Simply reheat in the hot oil for a minute until crispy or reheat in the pre-heated air-fryer or oven.
Nutrition
Calories: 190kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 908mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
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