Step 1: Wash and dry the zucchini. Trim off the ends and slice the zucchini into uniform 1/4-inch thick rounds. For best results with this fried zucchini recipe, ensure slices are even.
Step 2: Set up your dredging station. In a shallow dish, combine the flour, 1 teaspoon salt, black pepper, garlic powder, onion powder, and dried oregano. Whisk well to combine.
Step 3: In a second shallow dish, whisk the eggs and milk together until well combined.
Step 4: In a third shallow dish, place the Panko breadcrumbs.
Step 5: Working in batches, dredge each zucchini slice first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing excess to drip off. Finally, press it firmly into the Panko breadcrumbs, ensuring it is fully coated on all sides. This coating is crucial for a truly crispy fried zucchini recipe.
Step 6: Heat 1-2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately upon entering the oil.
Step 7: Carefully place the breaded zucchini slices into the hot oil, ensuring not to overcrowd the pan. Cook in batches, leaving enough space between slices for even frying. Overcrowding will lower the oil temperature and result in soggy zucchini.
Step 8: Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to flip the zucchini slices.
Step 9: Once golden and crispy, remove the fried zucchini from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with a little extra salt if desired. Repeat with remaining zucchini slices.
Step 10: Serve the crispy fried zucchini recipe hot with your favorite dipping sauce. Enjoy immediately for the best texture!