I’m not exaggerating when I say my neighbors actually ask me for this one. It’s just zucchini fried in a simple batter, but the batter is the secret. It’s made with buttermilk, which makes it light and tangy and gives the zucchini this gorgeous golden crust that stays crisp instead of going soggy. Even my kids who normally pick around vegetables eat these by the handful. When zucchini is in season I make these five times a week and they vanish off the plate every single time.
- 1 medium zucchini
- 1 egg
- 1 cup buttermilk
- 4 tablespoons all-purpose flour
- 2 garlic cloves
- salt to taste
- oil for frying
Cut the zucchini crosswise into large chunks, then slice each chunk lengthwise into thin planks about 1/8 inch thick. Lay them out, sprinkle with salt, and let them sit for about 5 minutes until they release a little moisture.
While the zucchini rests, make the batter. In a bowl, whisk together the egg, buttermilk, and flour until smooth. Press the garlic cloves through a garlic press right into the batter and stir it in. The batter should be about the consistency of heavy cream, thick enough to coat the back of a spoon but still pourable. If it seems too thick, loosen it with a splash more buttermilk.
Pat the zucchini planks dry with a paper towel so the batter clings to them. Heat a good layer of oil in a skillet over medium heat. Dip each zucchini plank into the batter, let the excess drip off, and lay it straight into the hot oil. Fry for about 2 to 3 minutes per side until deep golden and crisp.
Transfer the fried zucchini to a paper towel to drain off any extra oil. Serve them hot. They’re incredible just as they are, but I love them with a little garlicky sour cream sauce on the side for dipping. A sprinkle of fresh dill on top right before serving makes them look and taste even better.
These work as a side dish, a snack, or a light lunch, and they never last long in my house. Once you try the buttermilk batter you won’t want to fry zucchini any other way.
