Low Sodium Crispy Fried Courgette
Transform your snack game with this irresistible Low Sodium Crispy Fried Courgette recipe! Perfectly tender zucchini slices are coated in a flavorful blend of seasoned flour, creamy buttermilk, and a crispy panko-parmesan crust, then fried to golden perfection. Designed for health-conscious foodies, this recipe keeps sodium levels low while delivering a satisfying crunch and bold flavors thanks to garlic, onion powder, paprika, and low-sodium parmesan. Ready in just 35 minutes, these crispy bites make a crowd-pleasing appetizer, a delightful side dish, or an indulgent snack for any occasion. Serve them warm with your favorite dipping sauce for a guilt-free treat that’s as wholesome as it is delicious! Keywords: low sodium, fried courgette, crispy zucchini, healthy snack idea, low sodium appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized courgettes (zucchini)
- 120 grams all-purpose flour
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons paprika
- 240 ml buttermilk
- 1 large egg
- 120 grams panko breadcrumbs
- 60 grams parmesan cheese (grated, low sodium)
- 500 ml vegetable oil
Instructions
Wash the courgettes and slice them into 1/4 inch (0.6 cm) thick rounds.
In a shallow bowl, combine the flour, ground black pepper, garlic powder, onion powder, and paprika.
In another bowl, whisk together the buttermilk and egg until well combined.
Mix the panko breadcrumbs and grated low sodium parmesan cheese in a third bowl.
Heat vegetable oil in a large heavy-bottomed skillet or deep fryer over medium-high heat to about 180°C (355°F).
Working in batches, dip the courgette slices in the flour mixture, shaking off the excess.
Dip each slice in the buttermilk and egg mixture, ensuring it is well coated.
Finally, dredge the slices in the panko-parmesan mixture, pressing gently to adhere the coating.
Carefully place the coated courgette slices into the hot oil, making sure not to overcrowd the pan.
Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, remove the fried courgette slices and drain them on a paper towel-lined plate.
Serve immediately for the best texture while still warm.
Nutrition Facts
Calories |
5265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 481.3 g | 617% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 286.5 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 27.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1083 mg | 83% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
