This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Zucchini Sticks

Read Reviews (20)

"Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch -style dressing." — KUMLA

Ingredients Edit and Save

Watch video tips and tricks

Zucchini and Ricotta Casserole

Balsamic Grilled Zucchini

Zucchini Bread IV

Chocolate Zucchini Cake III

Chocolate Zucchini Bread I

Mom's Zucchini Bread

Cream Cheesy Zucchini

Pasta with Scallops, Zucchini, and Tomatoes

All about Zucchini

Types of Cooking Oil

All about Eggs

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

All about Cream

Original recipe makes 3 cups Change Servings

2 quarts oil for frying
4 eggs
1/4 cup heavy cream
1/2 teaspoon ground black pepper

1/4 teaspoon salt
3 zucchini, quartered
3/4 cup Italian-style dry bread crumbs

Check All Add to Shopping List

Directions

In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

ADVERTISE WITH US

This is a tasty treat. I don't deep fry it though, I just cover the bottom of a skillet with oil and turn the zucchini over after the first side is browned. Mix some grated parmesan in with the crumbs for extra flavor. You can also make round slices instead of strips.

—chellebelle

See full review »

Most Helpful Critical Review

Jan 25, 2004

I was terribly disappointed in these zucchini sticks. I made them exactly as the recipe indicated and they simply tasted like fried bread crumbs.I'd printed the recipe out months ago so I didn't have the numerous changes from the reviews to factor in, but I was certain they'd be tasty after reading the description on the recipe itself. The first problem I ran into was the recipe calls for heavy cream...but nowhere in the instructions does it say to WHIP it. Instead the instructions begin by saying to mix the whipped cream with the eggs. THERE'S A CRUCIAL STEP LEFT OUT IN THIS RECIPE. Additionally, these are extremely bland. Some spices desperately need to be added to the crumb mixture. After reading the reviews today, I see that there are a number of things others have done to produce a more tasty zucchini stick. But after doing that...I feel that I now have a different recipe and not this one. I L-O-V-E fried zucchini, but was sorely disappointed in these and will not be making them again.

—QUIKSMYLE

See full review »

26 Ratings

Jan 25, 2004

An easy recipe for one of the greatest snacks/appetizers ever. My family has made these for years. Two suggestions: 1.) Before dipping zucchini in egg mixture, coat lightly with flour. The egg sticks better. And 2.) To taste the authentic Italian side dish, add a little garlic powder to your batter and after frying, sprinkle with grated Parmesan or Romano cheese. Oh, man -- perfection...

—LthrmnSF

See full review »

Jan 25, 2004

Oooooh sooooo good! Just like you get in restaurants! DEFINENTLY coat zucchini slices with flour before dipping into egg mixture so it sticks and DEFINENTLY sprinkle with salt and pepper and parmesan after frying. Delicious - we even forgot to use any dip, just ate them up as soon as they were cool enough!

—sundrops

See full review »

Jan 25, 2004

My first time making these, and they are excellent!!! The table cream makes all the difference, but I love garlic, so I added garlic and onion powder, and a couple of sprinkles of italian seasoning. Once finished cooking, I added some grated parmesan cheese all over the top with a little more salt and pepper, and PERFECTION!! I will definitely make this recipe again!! Thanx LaDonna! :)

—FINENIKKI9

See full review »

Jan 25, 2004

These are the best I have ever tasted!!!! The look like resturant style. I served them with a seafood sauce. Wonderful, you have to try them!!

—MS.CHEF

See full review »

Jan 25, 2004

I marinated my zucchini sticks in italian dressing overnight first and used plain bread crumbs instead. They tasted fabulous, but I had trouble getting the breading to stick once I fried them. Nothing I tried seemed to work. Great dipped in ranch dressing.

—KIK_IT2

See full review »

Aug 25, 2009

A great way to get rid of extra zucchini! I agree with others who said to dip in flour before the egg mixture. It sticks better that way.

—Salina

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Puffs

Mozzarella Sticks I

Crispy Zucchini or Pumpkin Blossoms

Zucchini Balls (Kolokythokeftedes)

The Best Zucchini Dip Ever

Corn Sticks (Sorullos de Maiz)

Fried Mozzarella Cheese Sticks

Zucchini Wrapped in Tortillas

Zucchini Patties

Chicken, Sausage and Zucchini Pasta

ADVERTISE WITH US

Nutrition

Calories
104 kcal
5%

Carbohydrates
3.6 g
1%

Cholesterol
39 mg
13%

Fat
9.4 g
14%

Fiber
0.5 g
2%

Protein
1.9 g
4%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Sticks

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 104
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 1.9g 9 %
Cholesterol 39mg 13 %
Sodium 105mg 4 %
Potassium 87mg 2 %
Total Carbohydrates 3.6g 1 %
Dietary Fiber 0.5g 2 %
Protein 1.9g 4 %
** Sugars 0.7g
Vitamin A 3 %
Vitamin C 7 %
Calcium 2 %
Iron 4 %
Thiamin 3 %
Niacin 6 %
Vitamin B6 5 %
Magnesium 3 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.