Crispy Fried Zucchini Without Batter

If you love the irresistible crunch of fried zucchini but want to skip the heavy batter, this recipe is a must-try.

These golden zucchini slices are thinly sliced, lightly salted to release moisture, coated in a seasoned flour-cornmeal blend, and fried to absolute crispiness—without using any eggs or liquid batter!

They’re light, crispy, and naturally gluten-free if you use appropriate flour. Perfect as an appetizer, side dish, or summer snack, especially when zucchinis are in season. You can serve them with a creamy yogurt dip or just enjoy them plain—they’re that good. With their addictive texture and bold flavor from paprika, oregano, and thyme, these no-batter fried zucchini rounds will disappear from the plate in seconds. Let’s make the crispiest zucchini fries you’ve ever had!

Crispy Fried Zucchini Without Batter

Recipe by George Zolis

5.0 from 1 vote

Course: Appetizers and MezeCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

175

kcal

Total time

20

minutes

Crispy fried zucchini without batter—just a seasoned cornmeal & flour crust! These addictive, golden slices are crunchy on the outside and tender inside. No eggs, no mess!

Ingredients

• 4-5 Zucchini

• 200 g Yellow Wheat Flour

• 100 g Cornmeal

• Salt, Pepper, Smoked Paprika

• 1 pinch Thyme

• 1 pinch Oregano

• Corn oil or sunflower oil, for frying

How to make Fried Zucchini

• Trim the ends of the zucchinis and slice them into 0.5 cm (¼-inch) thick rounds.
• Place them in a bowl, sprinkle with a little salt, and gently mix with your hands.
• Let the salted zucchini rest for 30 minutes to draw out excess moisture.
• In a large shallow tray or baking dish, combine the wheat flour, cornmeal, salt, pepper, smoked paprika, thyme, and oregano. Mix well.
• Heat corn oil in a frying pan over medium heat until hot.
• Dredge each zucchini slice in the flour-cornmeal mixture, pressing slightly to coat both sides.
• Fry the zucchini in batches for 4–5 minutes, until golden brown and crispy.
• Remove with a slotted spoon and place on a tray lined with paper towels to absorb excess oil.
• Serve hot and enjoy immediately.

Recipe video

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