Description
This Crispy Parmesan Zucchini features tender zucchini slices coated in a crunchy mixture of cornflake crumbs, Parmesan cheese, and sesame seeds, then pan-fried until golden brown and served with a cool, herbaceous creamy tzatziki dip. Perfect for busy weeknights as an appetizer, side dish, or light meal that delivers restaurant-quality flavor and texture at home.
Ingredients
Scale
- 2 medium zucchini, sliced lengthwise into thin slices
- salt, for drawing out moisture
- 60 g all-purpose flour
- 40 g cornflakes, blended into fine crumbs
- 2 large eggs
- 40 g grated Parmesan cheese
- 1 tablespoon sesame seeds, black and white mixed
- black pepper, to taste
- 1/2 teaspoon paprika powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian herbs
- oil for frying
- 240 ml Greek yogurt
- 1 medium Persian cucumber, grated and squeezed to remove excess water
- 1 clove garlic, pressed or finely minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon chili flakes, optional for spice
Instructions
- Prepare the Zucchini: Slice zucchini lengthwise into thin slices. Sprinkle generously with salt and place between paper towels for about 10 minutes to draw out excess moisture. Pat thoroughly dry before moving to the next step, as moisture is the enemy of crispiness.
- Mix the Dry Coating: On one plate, combine the flour with finely crushed cornflakes and set aside. This creates a wonderfully crunchy, textured outer layer.
- Prepare the Egg Mixture: In a bowl, whisk together eggs with salt, pepper, paprika, garlic powder, Italian herbs, and optional chili flakes. Stir in the grated Parmesan cheese and sesame seeds until evenly combined.
- Dredge in Flour Mixture: Dredge each dried zucchini slice in the flour and cornflake mixture, pressing gently so the coating adheres evenly on both sides.
- Dip in Egg: Immediately dip the coated slice into the egg mixture, ensuring it's fully covered, then allow any excess to drip back into the bowl.
- Fry Until Golden: Heat oil in a large skillet or saucepan over medium heat until shimmering. Working in batches to avoid crowding the pan, fry the zucchini slices for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan, as this lowers the oil temperature and results in soggy zucchini.
- Drain on Towels: Transfer fried zucchini to paper towels immediately after removing from the oil to absorb any excess oil and keep the coating crispy.
- Combine Ingredients: In a bowl, mix Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, and fresh dill together thoroughly.
- Season to Taste: Add salt and pepper to your preference, stir well, and transfer to a serving bowl.
- Chill: Refrigerate the tzatziki until ready to serve. The flavors meld beautifully if made at least 30 minutes ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes