The zucchini is cut crosswise into half-inch rings, so every piece has a ring of skin holding it together.
Three bowls make the breading line — flour, egg and milk, then panko with Parmesan and garlic powder — and the rings fry at 350°F for two to three minutes a side.
How to Make It
Rings and breading line
Slice the zucchini crosswise into 1/2-inch rings. Pat dry. Place flour in one bowl; whisk eggs and milk in a second; mix panko, Parmesan, garlic powder, salt and pepper in a third.
Coated
Coat each zucchini ring in flour, then egg, then the panko mixture, pressing the crumbs on firmly.
Fried
Heat 2 inches of oil to 350°F. Fry the rings in batches for 2 to 3 minutes per side, until deeply golden and crisp. Drain on a rack.
Dip and serve
Stir the yogurt, mayonnaise, lemon juice, chopped dill and grated garlic together for the dip. Serve the hot zucchini rings with the cold dip.
The Breading Line
Three bowls, in order.
Zucchini ring
Half-inch round, patted dry.
Flour
A light coat so the egg clings.
Egg and milk
Whisked together in the second bowl.
Parmesan panko
Panko, Parmesan, garlic powder, salt and pepper, pressed on firmly.
Fried 2 to 3 minutes per side at 350°F and drained on a rack.
Ingredient Notes
- Zucchini
- Two medium, cut crosswise into 1/2-inch rings.
- Panko and Parmesan
- One and a half cups with a third of a cup of Parmesan.
- Dip
- Greek yogurt and mayonnaise with lemon, dill or parsley and grated garlic.
Success Tips
- Pat the rings dry before the flour so the coating grips.
- Fry in batches so the oil temperature holds.
- Drain on a rack, not paper, to keep the undersides crisp.
Why This Recipe Works
- Cutting rings rather than sticks gives a sturdier piece that holds its coating.
- Pressing the crumbs on firmly keeps them from falling off in the oil.
- Oil held at 350°F crisps the coating before the zucchini softens.
- A cold yogurt dip balances the hot fried rings.
Serving Ideas
Pile the hot rings on a plate with the cold herb dip alongside.
Storage and Reheating
Refrigerate
Refrigerate dip up to 3 days; fried rings are best fresh but may be refrigerated 2 days and reheated until hot.
Frequently Asked Questions
Are these sticks or planks?
Neither — the zucchini is cut into rings.
What is in the dip?
Greek yogurt and mayonnaise with lemon juice, chopped herbs and grated garlic.
