Fried Zucchini Sticks (Carrabba’s Italian Grill Copycat!)
Fried Zucchini Sticks are so easy to make. Crunchy on the outside and tender on the inside, Carrabba’s zucchini fritte are incredibly tasty!
Ingredients
- 2 medium zucchinis washed and cut into ¼-inch thick sticks
- salt and pepper to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- vegetable oil for frying
Instructions
- In a medium bowl, season the zucchini sticks with salt and pepper, toss to coat and allow them to sit for 5 minutes.
- Set up your dredging station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, dried parsley, and dried oregano.
- Dredge each zucchini slice first in the flour, shaking off any excess. Then, dip it in the beaten eggs, ensuring it's fully coated. Finally, coat it in the breadcrumb mixture, pressing lightly to make sure it adheres.
- Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the zucchini slices in batches, being careful not to overcrowd the pan.
- Fry each batch for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Use a slotted spoon to remove the zucchini fritte from the oil, and drain them on paper towels to remove excess oil.
- Season the Zucchini Fritte with additional salt and pepper to taste.
- Serve the Zucchini Fritte while they're still warm. They can be enjoyed as is, or with a side of your favorite dipping sauce.
Notes
To ensure a crispy texture, make sure the oil is hot before you start frying. The zucchini should sizzle as soon as it hits the oil.
Try to cut the zucchini slices evenly to ensure they cook at the same rate.
These Zucchini Fritte are best served immediately, as they can lose their crispiness over time. However, if you have leftovers, you can reheat them in the oven or air fryer to restore some of their crunch.
The choice of breadcrumbs can greatly influence the final texture and flavor of your Zucchini Fritte. Panko breadcrumbs, for instance, will provide a lighter, crispier coating compared to regular breadcrumbs.
Feel free to experiment with different herbs and spices in the breadcrumb mixture. Garlic powder, onion powder, or even some grated Parmesan cheese could add an extra layer of flavor.
If you prefer a healthier version, these zucchini sticks can also be baked in the oven. Just arrange them on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 20 minutes, or until golden and crispy.
For an egg-free version, you can substitute the eggs with a mixture of flour and water or milk to create a paste for the dredging process.
Zucchini Fritte makes a great snack or appetizer, but can also be a perfect side dish for grilled meats or fish.
If you're making a large batch for a party, keep the cooked Zucchini Fritte warm and crispy by placing them on a baking sheet in a 200°F (95°C) oven until ready to serve.
Remember that zucchini contains a lot of water, which can make your fritte soggy if not handled properly. That's why it's important to let the salted zucchini sit for a few minutes before dredging; this will draw out some of the moisture, resulting in a crispier end product.
Nutrition
Serving: 1 | Calories: 345cal | Carbohydrates: 57g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 140mg | Sodium: 358mg | Sugar: 5g | Fiber: 4g | Calcium: 124mg | Iron: 5mg