Crispy Fried Zucchini with Cheddar and Ranch Dip

Instructions

step 1 Heat vegetable oil in a deep skillet or pot to 350°F (175°C). /n
step 2 Set up a dredging station with flour in one bowl, beaten eggs mixed with milk in another, and breadcrumbs mixed with Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a third. /n
step 3 Dip zucchini slices into flour, then egg mixture, then coat in breadcrumb mixture. /n
step 4 Fry the coated zucchini in batches until golden brown and crispy, about 2–3 minutes per side. /n
step 5 Remove and drain on paper towels. /n
step 6 While still hot, sprinkle shredded cheddar cheese over the zucchini so it melts slightly. /n
step 7 Transfer to a serving dish and serve with ranch dressing on the side.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving, as it can make them soggy.