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Fried Zucchini with Garlic and Mayonnaise
Instructions
I get all the ingredients ready. I choose young, small zucchini with soft, thin skin.
I wash the zucchini and trim off the ends. I cut the zucchini into rounds about 5–7 mm thick. The thinner I slice them, the crisper they turn out.
I put some flour in a small bowl. I dip each round of zucchini in it and lay it in a frying pan with hot vegetable oil. I salt the zucchini lightly in the pan. I fry the zucchini over medium heat for a few minutes, then turn them over and cook until done. I do not fry the zucchini too hard – once they are lightly golden that is enough, and that way they come out juicier and more tender.
For the sauce, I mix a few spoons of mayonnaise with garlic put through a press, add finely chopped dill, a little black ground pepper and salt to taste. I stir everything well – and the sauce is ready.
I spread the sauce over the rounds of zucchini. You can lay them up in several layers – it looks very appetizing.
I serve the fried zucchini with garlic and mayonnaise freshly made; but if you do need to prepare them ahead, do not spread on the sauce straight away, but only just before serving.
Tips
- 1
Young zucchini are the "secret" to tenderness. Old ones with tough skin need to be peeled and seeded, while young ones can be cut with the skin on. If an overripe zucchini tastes bitter (cucurbitacins are to blame, concentrated in the skin and near the stem end), soak the sliced flesh in salted water for 15 minutes and rinse.
- 2
Rounds of 5–7 mm are ideal. Any thinner and they fall apart when you turn them; any thicker and they do not cook through inside.
- 3
A flour coating is the "secret" to a crisp crust. Without flour the zucchini "weep" as they fry and give off too much moisture.
- 4
Adding the sauce just before serving is the "secret" to freshness. Zucchini spread with sauce ahead of time go soggy and lose their crunch. The same principle applies to other kinds of summer zucchini snacks.
Ways to Fry Zucchini: Which One to Choose
The classic with flour and garlic sauce is far from the only option. Each method gives its own result: some build a thicker crust, some use less oil, and some let you skip standing at the stove entirely. Compare and pick the one that fits the moment.
| Method | Crust | Oil used | Time | Best for |
|---|---|---|---|---|
| In flour | Thin, golden | 3-4 tbsp | 25-30 minutes | The everyday classic, as in this recipe |
| In batter | Puffy, crispy | 5-6 tbsp | 30-35 minutes | A hearty appetizer for a festive table |
| No breading | Light, with golden spots | 2-3 tbsp | 15-20 minutes | Anyone avoiding gluten and extra calories |
| In the oven | Even, on the dry side | 1.5-2 tbsp per baking sheet | 25-30 minutes | A big batch without standing at the stove |
| On the grill | Charred stripes | 1 tbsp for brushing | 10-12 minutes | Cottage weekends, picnics, minimal oil |
| In an air fryer | Dryish, even | 1 tsp per batch | 12-15 minutes, 2-3 batches | The most oil-thrifty option, see the FAQ below |
Below I break down three methods that are not in the main recipe.
Zucchini in Garlic Batter
A heartier take: the batter puffs up around each round into a crispy shell. I put the garlic right into the batter, so you can skip making the sauce altogether and simply serve these with sour cream.
- young zucchini: 2 (about 500 g)
- egg: 1
- flour: 4 heaping tbsp (about 100 g)
- milk or cold water: 100 ml
- garlic: 2 cloves
- salt: 1/2 tsp
- vegetable oil: 5-6 tbsp
- Cut the zucchini into 7-8 mm rounds: a little thicker than for flour-frying, the batter will keep them from drying out.
- Beat the egg with the salt using a fork, pour in the milk, then work in the flour a little at a time. The batter should flow off the spoon in a ribbon, like thick sour cream. Press the garlic into it and stir.
- Heat the oil over medium heat for 2-3 minutes: a drop of batter should sizzle right away and bubble around the edges.
- Dip each round into the batter completely, holding it with a fork, and lay the rounds in the skillet with a little space between them.
- Fry for 3-4 minutes per side until golden. Flip only once, or the batter will come off.
- Transfer the finished rounds to a paper towel.
Good to know: swap half the milk for strongly sparkling water and the batter comes out noticeably puffier. And if you stir in 30 g of grated cheese, the crust turns browner and more fragrant.
Fried Zucchini Without Flour or Breading
The fastest and lightest way: no flour, no batter, just zucchini, oil and the right temperature. In the main recipe I recommend flour, and for an ordinary thin skillet that is true: without it the rounds release juice and turn soggy. The technique here is different, so the crust sets even with no breading.
- young zucchini: 2 (about 500 g)
- vegetable oil: 2-3 tbsp
- salt: 2 pinches
- garlic, mayonnaise and dill for the sauce: as in the main recipe
- Cut the zucchini into 5-6 mm rounds and pat each one dry with a paper towel on both sides. Do not salt them: salt pulls the juice out at once.
- Heat the oil over just-above-medium heat for 3 minutes, until the air shimmers faintly over the skillet (about 170-180 °C / 340-355 °F): a piece of zucchini should sizzle the moment it touches. Do not let it smoke: smoking oil is already overheated and tastes bitter.
- Lay the rounds in a single layer with gaps and leave them alone for 2-3 minutes so the crust can set.
- Flip with a spatula and fry for 2 more minutes until golden spots appear.
- Transfer to a plate and salt them now. Brush with the garlic sauce after 10-15 minutes, once the rounds are no longer burning hot.
Good to know: without breading the crust comes out best in a cast-iron or heavy-bottomed skillet: it holds the heat and does not cool down from the cold zucchini.
Lighter Option: Zucchini in the Oven
When a whole crate arrives from the garden and I have no desire to stand at the stove, I send the zucchini to the oven: two baking sheets in half an hour. It takes far less oil: 1.5-2 tbsp for a whole sheet versus 3-6 tbsp in a skillet, depending on the breading. The flavor is a touch less fried, but with the garlic sauce the difference is barely noticeable.
- zucchini: 3 (700-800 g)
- vegetable oil: 1.5-2 tbsp
- salt: 1/2 tsp
- sweet paprika: 1/2 tsp
- sauce of mayonnaise, garlic and dill: as in the main recipe
- Preheat the oven to 200 °C / 390 °F and line a baking sheet with parchment.
- Cut the zucchini into 8-10 mm rounds: thin ones will dry out in the oven.
- In a large bowl toss the rounds with the oil, salt and paprika so each one gets a thin film of oil.
- Arrange in a single layer and bake for 20 minutes, then flip and brown for another 7-10 minutes.
- Let them cool for 10 minutes, then brush with the sauce or serve it on the side in a small bowl.
Good to know: for a browner crust switch on the broiler for the last 3-4 minutes, but stay by the oven: the thin edges of the rounds burn fast.
Common Mistakes
What ruins zucchini is usually not the recipe but the little things: the wrong skillet, rushing, salt at the wrong moment.
| Mistake | What happens | How to fix it |
|---|---|---|
| Salting the rounds before frying | Salt pulls out the juice, the zucchini turn limp and stew in their own liquid | Salt the finished rounds on the plate, or put salt only into the flour or batter |
| Starting on a cold skillet | The zucchini soak up oil like a sponge and come out greasy with no crust | Heat the oil for 2-3 minutes; a round should sizzle on contact |
| Cutting the wrong thickness | The crust is already golden while the middle is still raw, or the other way around, the rounds dry out | For a skillet with flour or no breading 5-7 mm, for batter 7-8 mm, for the oven and air fryer 8-10 mm; finish overly thick rounds for 2 minutes under a lid over low heat |
| Frying in flour over high heat | The flour burns within a minute, turning bitter and leaving black crumbs in the oil | Medium heat only; between batches remove the burnt flour and add fresh oil |
| Frying in a thin skillet | After the first batch the skillet loses its heat and the zucchini start to stew | Use cast iron or a heavy-bottomed pan, and give the skillet a minute to reheat between batches |
| Brushing hot rounds with the sauce | The heat splits the mayonnaise and makes it run, and the garlic loses its aroma | Let the rounds cool for 10-15 minutes: the sauce goes on warm rounds, not hot ones |
Video
FAQ
Which zucchini should I choose? +
Ideally young courgettes or white zucchini 15–20 cm long with soft, thin skin. Alternatives: green courgettes (juicier), white "Gribovskie", yellow "Gold Rush" – nice for an attractive presentation. Seed brands such as "Aelita", "Gavrish" and "Poisk" are good quality. Fresh ones are firm, with no dents or blemishes. Large old zucchini need to be peeled and seeded and can be limp. Courgettes with smooth, glossy skin are the "premium" option. Do not use yellow, shrivelled zucchini (they taste bitter) or zucchini with dents. For a "children's" version, choose the most tender young ones. Ones fresh from the garden are especially tasty.
What can replace the mayonnaise in the sauce? +
Alternatives: sour cream 20–25 % (a more "Russian" presentation), plain Greek yoghurt (lighter), a 50/50 mix of sour cream and mayonnaise (balanced), or homemade mayonnaise (the premium option). Brands such as "Prostokvashino" and "Brest-Litovsk" are reliable. Do not use soy sauce (it changes the character of the snack) or sweet-and-sour sauce (too Asian). For a "diet" version, use plain yoghurt + garlic + dill. For a "children's" version, sour cream without garlic. For a "spicy" version, add hot paprika or finely chopped chilli. Serve the sauce separately or spread it on the zucchini – whichever you prefer. Fresh garlic (as in the recipe) is more aromatic than dried.
How long do fried zucchini keep? +
In the fridge in a container with a lid – 1–2 days (without the sauce). With the sauce – 4–6 hours at most (they go soggy quickly). Reheating in a pan with 1 tsp of oil for 1–2 minutes brings back the crunch. The microwave is not recommended (they turn "rubbery"). The freezer is not recommended either (the texture falls apart). Freshly made, they are at their "best" in the first 30 minutes off the pan. Do not leave them at room temperature longer than 2 hours with the sauce. For a "packed lunch", keep them in a container without the sauce and carry the sauce separately. It is ideal to cook them "for one sitting" – fresh and crisp. For a picnic, take them without the sauce and add it on the spot.
What to serve the zucchini with? +
A snack in their own right – with a glass of chilled vodka. With dark or white bread. With boiled potatoes or country-style potatoes. With fried meat or shashlik – a "summer" presentation. With baked or fried fish. With macaroni or pasta – Italian style. With a glass of dry white wine (Sauvignon Blanc) or a light beer. On a picnic – cooled in a container. With borscht or shchi – as an addition. For a "summer dinner" – with a salad of fresh vegetables. With a cup of green tea or a fruit drink. A versatile summer snack for everyday meals and for company.
Can you fry frozen zucchini? +
You can, but batter or the oven works better. Thaw the rounds in a colander at room temperature for 30-60 minutes, until fully defrosted, let the water drain and squeeze them gently, otherwise the moisture will quench the oil and there will be no crust. The flour version suits frozen zucchini less: the soft rounds tear when you dredge them, while batter holds them together.
What oil is best for frying zucchini? +
Refined sunflower oil, or olive oil meant for frying: they handle heat up to 200-230 °C / 390-445 °F without burning. Unrefined aromatic oils start smoking long before frying temperatures, unrefined sunflower already at around 110-130 °C / 230-265 °F, and turn bitter. Butter on its own burns, but 10-15 g added to the vegetable oil at the end of frying gives the zucchini a pleasant buttery note.
How do you remove excess oil from fried zucchini? +
Move the rounds from the skillet onto paper towels first, in a single layer, for 2-3 minutes: they will absorb up to a third of the extra fat. Change the towel after every batch, a soaked one no longer works. And do not cover hot zucchini with a lid or stack them in a pile: the steam softens the crust and the oil soaks back in.
How many calories are in fried zucchini and how do you cut them? +
Zucchini itself is diet-friendly, only 24 kcal per 100 g; most of the calories come from the oil and the mayonnaise. The flour-and-sauce version comes to about 77 kcal per 100 g, batter 110-120, the oven 45-55 without sauce and about 65-70 with it, so the real savings there are on the oil. Want it lighter: fry on a grill pan brushed with oil, and serve the sauce on the side for dipping, you will use half as much of it.
Can you make zucchini in an air fryer? +
Yes, and in terms of oil it is the thriftiest method of all. Spritz 8-10 mm rounds with oil from a spray bottle (1 tsp covers the whole batch), arrange them in the basket in a single layer and cook for 12-15 minutes at 190 °C / 375 °F, flipping halfway through. The crust comes out drier than from a skillet, so the garlic sauce is especially welcome here. One medium zucchini fits per run, so a family portion takes 2-3 batches.
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