There’s something oddly satisfying about turning plain zucchini into shatter-crisp bites. I slice them pretty thin (not paper thin, just enough for crunch), then toss in a seasoned breadcrumb mix so it actually sticks. A quick bake or fry—your call—and they come out golden and noisy in the best way. Honestly, it’s hard not to eat a few straight off the tray.
For the dip, grab a bowl and start with thick Greek yogurt. Toss in a few chopped herbs — parsley, dill, mint, whatever’s lingering in the fridge. Squeeze in a little lemon and grate the tiniest bit of garlic (like, half a clove). Pinch of salt, quick twist of pepper, done. Now leave it alone for about 5 minutes so it settles and the flavors calm down and mingle.
Hot, crunchy zucchini with cool, lemony yogurt — that’s summer right there. Simple, fresh, and kinda hard to stop eating. I’d say make extra dip and keep a lemon wedge nearby. Trust me, you’ll want more.
Fried zucchini
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3
medium zucchini
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100 g
all-purpose flour
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2
eggs, beaten
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120 g
breadcrumbs
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1 tsp
paprika
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to taste
salt and pepper
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enough for frying
vegetable oil
Herb yogurt dip
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200 g
Greek yogurt
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2 tbsp
fresh parsley, finely chopped
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1 tbsp
fresh dill, finely chopped
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1
small garlic clove, minced
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1 tbsp
lemon juice
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to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the zucchini
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Slice and season
Wash the zucchini, trim the ends, and slice into 5 mm thick rounds. Season lightly with salt and pepper.
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Coat the slices
Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs mixed with paprika.
Fry the zucchini
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Heat the oil
Pour enough oil into a pan to cover the base generously. Heat to medium-high.
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Fry until golden
Fry zucchini slices in batches for about 2 minutes per side, until golden and crisp. Transfer to a wire rack or paper towels to drain.
Make the yogurt dip
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Mix the ingredients
In a bowl, combine Greek yogurt, parsley, dill, garlic, lemon juice, salt, and pepper. Stir until smooth and well mixed.
Serve
Note: For best results, let the fried zucchini rest briefly on a wire rack to stay crisp.
Updated: August 30, 2025