Pub Style Zucchini Appetizers
Crispy, golden, and irresistibly delicious, these Pub Style Zucchini Appetizers are the ultimate crowd-pleasers for game night or casual gatherings. Featuring tender zucchini slices coated in a perfectly seasoned batter of flour, cornstarch, and aromatic herbs, these bites are then dipped in milk and egg, and finished with a crunchy panko-Parmesan blend for exceptional texture. Deep-fried to perfection, each bite delivers a satisfying, flavorful crunch that's sure to impress. Easy to whip up in just 35 minutes, these appetizers pair beautifully with marinara sauce or creamy ranch for dipping. Whether you’re on the hunt for crispy zucchini recipes, appetizers with panko crust, or pub-style fare, this dish hits all the right notes for flavor and fun. Perfect for sharing and snacking!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup milk
- 1 large egg
- 2 cups panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 3 cups vegetable oil (for frying)
Instructions
Wash the zucchini and slice them into 1/4-inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture.
In a medium bowl, combine the flour, cornstarch, baking powder, 1 teaspoon of salt, black pepper, garlic powder, and dried oregano. Mix well.
In another small bowl, whisk together the milk and egg until well combined.
In a third bowl, mix the panko breadcrumbs and grated Parmesan cheese.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.
Dredge each zucchini slice in the flour mixture, coating it evenly. Then dip the slice into the milk and egg mixture. Finally, coat the slice with the panko-Parmesan mixture, pressing lightly to adhere.
Carefully place a few breaded zucchini slices into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the cooked zucchini slices to a plate lined with paper towels to drain excess oil. Sprinkle lightly with the remaining 0.5 teaspoon of salt while still hot.
Repeat the breading and frying process until all zucchini slices are cooked.
Serve immediately with your favorite dipping sauce, such as marinara or ranch, and enjoy!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 476 mg | 10% | |
*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.
