Kittencal’s Fried Parmesan Zucchini Sticks: A Golden Crisp That Captures Summer

I remember the first time I tasted truly exceptional fried zucchini. It was at a bustling county fair, the air thick with the sweet scent of funnel cake and the savory promise of deep-fried everything. Amidst the colorful chaos, a unassuming stall served up golden spears of zucchini, impossibly crisp on the outside, tender and bright green within. It wasn’t just food; it was a sensation. That memory has always lingered, a benchmark for what this humble vegetable can become when treated with the right touch. These Kittencal’s Fried Parmesan Zucchini Sticks, with their simple yet brilliant breading, capture that very essence of summer fair magic, right in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes per batch (approximately)
• Total Time: 30 minutes
• Servings: 6
• Yield: Enough for a generous appetizer
• Dietary Type: Vegetarian

Ingredients

The beauty of this recipe lies in its straightforward ingredient list, allowing the fresh zucchini and savory Parmesan to shine.

• ½ cup dry breadcrumbs (crucial for proper adhesion – fresh breadcrumbs will yield a different, less crispy result)
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried Italian seasoning
• 1 tablespoon dried parsley
• 1 teaspoon seasoning salt
• ½ teaspoon black pepper
• 1 ½ teaspoons garlic powder
• 1 pinch cayenne pepper (optional, for a subtle warmth)
• 2 medium zucchini, unpeeled, sliced lengthwise then cut into sticks (or you can opt for ½ to ¾-inch thick rounds)
• 2 large eggs
• 1 tablespoon water (you might need an additional egg if the mixture seems too thick)
• Olive oil for frying

Equipment Needed

• Two shallow bowls or dishes (for the egg wash and the breading mixture)
• A large skillet for frying
• Tongs for turning the zucchini sticks
• A plate lined with paper towels for draining the fried zucchini
• A whisk

Instructions

Achieving that perfect golden crunch is a simple, methodical process. Follow these steps for zucchini stick perfection.

1. Begin by preparing your dredging stations. In one shallow bowl, whisk together the two large eggs with the tablespoon of water. This will form your wet batter, ensuring the breading adheres beautifully.
2. In a second shallow dish, combine the dry breadcrumbs, all-purpose flour, grated Parmesan cheese, dried Italian seasoning, dried parsley, seasoning salt, black pepper, garlic powder, and the optional cayenne pepper. Whisk these dry ingredients together thoroughly to ensure an even distribution of seasoning.
3. Now, it’s time to coat the zucchini. Take your prepared zucchini sticks (or rounds) and dip each piece into the egg/water mixture. Allow any excess egg mixture to drip off before proceeding.
4. Next, transfer the egg-coated zucchini to the breadcrumb and Parmesan mixture. Ensure each piece is generously coated on all sides, pressing gently to help the breadcrumbs adhere. Set the coated zucchini aside on a clean plate or tray as you work through the batch.
5. Prepare your skillet for frying. Add enough olive oil to the skillet to reach a depth of about ½ inch. Heat the oil over medium-high heat until it’s hot. You can test the oil by dropping a tiny piece of breading into it; if it sizzles immediately and floats to the surface, it’s ready.
6. Carefully place the coated zucchini sticks into the hot oil, working in batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in greasy, soggy zucchini.
7. Fry the zucchini for 2-3 minutes per side, or until they are golden brown and crispy. Use your tongs to turn the zucchini occasionally to ensure even cooking and browning on all surfaces.
8. Once the zucchini is perfectly golden and crisp, transfer the fried sticks to a plate lined with paper towels. This step is crucial for absorbing any excess oil and maintaining that delightful crispness.
9. Serve the Kittencal’s Fried Parmesan Zucchini Sticks immediately. They are best enjoyed fresh from the fryer, when their texture is at its peak.

Expert Tips & Tricks

For those moments when you want to elevate this already fantastic dish, a few pro tips can make all the difference.

• Zucchini Prep is Key: Ensure your zucchini is dry after washing and before cutting. Moisture can affect how well the breading adheres. When slicing into sticks, aim for pieces that are roughly uniform in size for even cooking. If using rounds, ½ to ¾-inch thickness is ideal.
• The Breading Technique: Don’t rush the dredging process. A good coating is essential for that satisfying crunch. If the breading seems to be falling off, you can lightly re-dip the zucchini in the egg wash and then back into the breadcrumbs.
• Oil Temperature Management: Maintaining the correct oil temperature is paramount. Too cool, and you get greasiness; too hot, and the breading burns before the zucchini is cooked through. Keep an eye on your heat and adjust as needed between batches.
• Don’t Skip the Drain: The paper towel-lined plate is your best friend here. It’s the final step in ensuring these zucchini sticks are as crisp as can be.
• Parmesan Power: Using freshly grated Parmesan cheese will always impart a more robust flavor than pre-grated varieties. The fine texture also integrates beautifully into the breading.

Serving & Storage Suggestions

These zucchini sticks are an absolute showstopper as an appetizer. They pair wonderfully with a variety of dipping sauces.

• Serving: Serve them hot and fresh, piled high on a platter. A classic marinara sauce is a natural fit, but consider a creamy ranch dressing, a zesty aioli, or even a spicy sriracha mayo for a kick.
• Storage: Fried zucchini sticks are best enjoyed immediately. Leftovers will lose their crispness significantly. If you must store them, allow them to cool completely on the paper towel-lined plate before transferring them to an airtight container. They can be stored in the refrigerator for up to 1-2 days.
• Reheating: To attempt to revive some crispness, reheat them in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until warmed through. Microwaving is generally not recommended as it will make them soft and soggy.

Nutritional Information

Please note: This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	110.8 kcal
Calories from Fat
Total Fat	3.5 g	5%
Saturated Fat	1.4 g	6%
Cholesterol	74.2 mg	24%
Sodium	160.8 mg	6%
Total Carbohydrate	13.7 g	4%
Dietary Fiber	1.4 g	5%
Sugars	2.1 g	8%
Protein	6.4 g	12%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment!

• Gluten-Free Zucchini Sticks: Substitute the all-purpose flour with a gluten-free all-purpose baking blend and use gluten-free breadcrumbs (such as those made from gluten-free bread).
• Spicier Kick: If you love heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the breadcrumb mixture.
• Herbaceous Twist: Feel free to swap out the Italian seasoning for other dried herb blends like Herbes de Provence or even a simple mix of dried oregano and thyme.
• Panko Perfection: For an extra-crispy exterior, you can substitute the dry breadcrumbs with panko breadcrumbs. Ensure they are dry and not seasoned, as the other seasonings are already in the mix.

FAQs

Q: Why is it important to use dry breadcrumbs for this recipe?
A: Dry breadcrumbs create a crisper coating that adheres better to the zucchini when fried, unlike fresh breadcrumbs which can become soggy.

Q: Can I bake these instead of frying them?
A: While frying yields the best crispness, you can bake them. Arrange the breaded zucchini on a baking sheet, spray lightly with cooking spray, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.

Q: My breading is falling off, what did I do wrong?
A: Ensure your zucchini is dry before dipping and that you’re pressing the breadcrumbs firmly onto the egg-coated surface. You may also need to ensure your oil is hot enough for proper adhesion.

Q: Can I prepare the breaded zucchini ahead of time?
A: You can bread the zucchini sticks up to an hour in advance and keep them on a baking sheet in the refrigerator, uncovered. However, for optimal crispness, it’s best to fry them as close to serving time as possible.

Q: What kind of zucchini is best for this recipe?
A: Medium-sized zucchini are ideal as they have fewer seeds and a better zucchini-to-skin ratio. Ensure they are unpeeled for added texture and visual appeal.

Final Thoughts

Kittencal’s Fried Parmesan Zucchini Sticks are more than just a recipe; they are a testament to the transformative power of simple ingredients and mindful cooking. They embody that delightful contrast of textures and flavors that makes comfort food so irresistible. Whether served as a starter for a summer barbecue, a fun side dish for a family dinner, or simply a way to enjoy the bounty of your garden, these golden spears are sure to bring smiles and satisfied sighs. So, gather your ingredients, embrace the sizzle, and discover the simple joy of perfectly fried, Parmesan-kissed zucchini. Don’t hesitate to share your creations and any delightful twists you discover!