Skip to content

Chicken Fried Zucchini

September 5, 2009


Several of you have requested my recipe for Chicken Fried Zucchini, and that makes Ruthless chuckle a little.  You see, I am more what you might call, a ummm, a method cook, yeah that’s it!  A method cook. 

That means usually a dinner cooked from what ever is handy at the moment, and while wearing muck boots!  No aprons here!  And lots of recipes that rarely get used…you get the picture.  We do manage to eat pretty well though, since I spend a lot of time amassing large quantities of a variety of foods.

I’m one of those people who thinks vegetables should be eaten when they are past the baby stage.  I don’t know, maybe a little more nutritional value there, me thinks?  I also do not try to hide my vegetables in a cake, I like zucchini.  A 18 inch tender skinned summer squash with the seeds visibly formed is perfect for this dish.  I know all the jokes about zucchini too, but we still eat a lot of it, successively plant it, and don’t try to foist it on our neighbors because we don’t usually have enough to go around.

I tried to pay attention to what quantities I used for the different ingredients, but feel free to change or add whatever you like.


1 large tender skinned zucchini, sliced ¼ inch thick
2 cups flour (rice flour if you need gluten-free)
1 tsp. salt
1 tsp. black pepper
3 eggs
½ c milk or buttermilk
oil for frying.  ( I usually use coconut oil or tallow ala Weston Price)

Mix flour, salt and pepper together in a large bowl.
Beat eggs, and milk together in a large bowl.
Fill cast iron pan about half full of oil, heat on medium high until a  few drops of water will make the oil sizzle.
Dip a few zucchini slices in flour to coat, then egg mixture, and then back into the flour again.
Place dredged slices in hot oil, and fry about 2 – 3 minutes until golden, turn with tongs, and cook remaining side until golden.
Remove zucchini slices, drain on paper towels.  (It worked well for me to have 2 platters – one with paper towels for draining, and one to transfer to for serving.)
Repeat until all zucchini is cooked


I found that it is helpful to have extra flour on hand nearby, it always seems that the dredging flour gets clumpy, and the addition of a little more flour makes the process go a little smoother.  Knowing that I added more flour and not seasonings, I sprinkled each layer lightly with kosher salt.  Yummy!!

20 Comments leave one →
  1. September 5, 2009 9:41 am

    Looks yummy! I used to bread and fry cauliflower florets. They’re mighty tasty too.

    • September 8, 2009 2:36 pm

      Sande, that’s what I should have done with that purple cauliflower! I blanched it for the freezer and now it is a nice shade of lavender!

  2. September 5, 2009 9:51 am

    That looks delicious. I have never fried it. I may try it that way.
    Have a great Labor Day weekend.

  3. Kristen Fry permalink
    September 5, 2009 2:44 pm

    Yummalicous!!!!!! I am up to my ears in Zucchini and cucumbers…been trying to find all kinds of different recipes so we don’t get burnt out on them….:-)

    • September 8, 2009 8:42 pm

      Kristen, we keeping ahead of the zucchini’s but the cukes are going crazy! But I know soon they will be gone – it’s getting cold at night. Brrr.

  4. September 6, 2009 12:21 pm

    I loved reading your August 1, 2009 post about rotational grazing. I could listen to you talk about it for hours. If I had fields to manage I would certainly want to do that type of grazing. Last night as I was going to sleep (or dreaming?) I thought of the side roll field sprinkler systems I have seen and I thought it would be so neat if there were fences that you could roll around. Maybe there are fences like that? I love zucchini too and we wash it, slice it up in circles and just put it in an iron skillet on low with no oil, just some salt, and turn it as it browns. The sugars brown and the zucchini is very tasty.

    • September 8, 2009 2:35 pm

      Callie, thanks I should tell my husband that – he starts getting a little glazed over when I start in about grass growing 🙂

      That would be a great way to move fence – I think my fields may be too small though, but out on the flat prairie type fields that would work great I bet.

      I’m going to try your method for cooking the next zucchini, thanks!

  5. September 6, 2009 4:51 pm

    Holy Cow! The family is in for a treat tommorrow, we’re having chicken fried zucchini! Thanks!

    • September 8, 2009 8:43 pm

      Jessika – I’ve toned these down too – my mom used to fry them and then layer them with cheddar and sliced onions, pour the rest of the buttermilk over the top and bake – mine never make to the second stage 🙂

  6. September 6, 2009 8:29 pm

    Oh, this is marvelous! Yum, yum, yum! Especially with buttermilk in there, I bet these are just terrific. I could eat these babies as an entire meal! There are a couple of zucc’s in my garden that are a tad on the big side and I was wondering what to do with them. Now I know! They will be perfect for this. Oops, I just admitted guilt. My name is Paula and I – am – a – baby – veggie – zucchini – eater! *gasp!* 🙂 My tastebuds like them small … I prefer the flavor and texture of the wee things. There’s always room on my plate, though, for the big mama’s. Seems like a couple of them manage to hide from me until they’ve reached, shall we say, maturity!

    Switching gears … I see that you used coconut oil. I literally just read up on that and am really curious about it. I’d like to give it a try, but wanted an opinion from some I “know” who has used it. So … what do you think of it? Wonder how shredded baby zucchini would cook up in it? hehe Okay, okay, I’m in an ornery mood tonight. I’ll behave now. Maybe. 🙂

    • September 8, 2009 2:31 pm

      Paula, your secret is safe here 😉 Whole meal, I could eat these 3 meals a day!!

      Be careful with the coconut oil, it is very good. The taste is wonderful. And with a fairly high smoking point it is great for recipes like this. 🙂

  7. September 8, 2009 5:36 am

    I love fried squash! But since the gluten free world (in February) I’ve had trouble finding a flour that acts as wonderfully as wheat. If you would like to try sometime, use cornstarch in place of the wheat or rice flour on your squash. It gives it a nice coating and a thick coating, something you sometimes don’t get with the rice flour.


  8. September 8, 2009 10:24 am

    So here’s a quick “zuc” question….
    This is my first year actually “growing things” on our patio…. and I have managed to harvest a ridiculously enormous zuc. Hmmm, yes. As in, oh, at least a foot long and about 3″ in diameter. It’s…. huge. It was hidden on the backside of the containers… and I finally saw it and chopped her off to stop the growth.

    Now, you say “large” zuc would be perfect for this recipe….. but my question is, when do zucchini become inedible?

    Thank you so much!!!! I’m learning so much from reading, and I appreciate the knowledge gained.


    • September 8, 2009 2:27 pm

      Kristl, that is just a baby zuke! Just kidding – they can get quite large very fast, especially if the weather is agreeable to them. To test if it is too tough, just try to poke your fingernail through the skin. If is pierces easily the squash can be cooked with the skin on, if it hard like a winter squash, it would be better peeled and used in a recipe that way. They also will keep for several months in cool place, long after the plants have given up in the garden. Hope that helps!!

  9. September 8, 2009 11:14 am

    Those looks so delicious! Thanks for sharing the recipe.
    I very rarely follow recipe either. Only in baking when I follow the recipes. Everyday meals are usually made with just a little bit of this, a pinch of that, a dash of this kinda cooking for me.

    • September 8, 2009 8:45 pm

      YDavis, recipes are good for ideas unless like you say, it is baking. Usually it’s whatever works and is available 🙂 I bet you don’t get too many complaints!

  10. September 8, 2009 7:11 pm

    I’m back … I made these for dinner tonight using the rice flour for my gluten-free girl. Oh, yum, yum, yum! Huge problem though … it’s hard to stop eating the little buggers! I had to literally shoo my husband away from the plate while I was frying up the additional batches. I did slice my zucchini in half-rounds and quarter-rounds due to the fact that my cast iron skillet is only 10″. The batter turned out very golden and crispy while the inside texture was perfect … not to soft, not too crisp. I seasoned my flour with a little garlic salt, too. Now, my tummy is full and I need a nap! YUM!

    • September 8, 2009 8:35 pm

      Paula, did that baby zucchini cry out when you put him in the oil? You’re making me hungry!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: