First Step: Prepare the Zucchini: Trim the ends of 4 medium zucchinis and cut them into even 3-inch long by ½-inch wide sticks. Uniform size is crucial for even cooking and consistent crispiness. To reduce excess moisture, place the zucchini sticks in a colander set inside a bowl, sprinkle ¾ teaspoon of kosher salt over them, toss gently, and let them sit uncovered at room temperature for up to one hour. This step helps to draw out water, ensuring the sticks fry to a perfect crisp.

Second Step: Set Up Dredging Stations: Prepare three shallow dishes for coating. In the first plate, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon paprika if using for a flavorful base. In the second plate, beat one large egg at room temperature with one tablespoon of water to create the egg wash. In the third plate, combine ½ cup seasoned breadcrumbs with ¼ cup grated Parmesan cheese to form the crispy outer layer. For extra crunch, consider doubling the egg wash before breadcrumbs.

Third Step: Coat the Zucchini Sticks: Dip each zucchini stick into the flour mixture first, shaking off any excess. Next, dip it into the egg wash, ensuring full coverage, and finally press the stick into the breadcrumb mixture so it’s coated thoroughly. Make sure to press gently to help the coating adhere, and set aside on a plate to prepare the rest. This three-step dredging process results in a golden, crispy exterior that perfectly contrasts the tender zucchini inside.

Fourth Step: Fry the Zucchini Sticks: Heat vegetable oil in a deep saucepan to 350°F (175°C), ensuring about 2 inches of oil for deep frying. Fry approximately 5-6 sticks per batch, avoiding overcrowding to maintain oil temperature and prevent sogginess. Cook for about 3 minutes or until the sticks turn golden brown and crispy. Use a slotted spoon to transfer the fried sticks to a paper towel-lined plate to drain excess oil. Alternatively, for pan frying, heat 4 tablespoons of olive oil in a skillet over medium heat until shimmering. Cook the sticks in batches, turning occasionally, for 2 to 3.5 minutes per side until evenly browned. Drain on paper towels. For a healthier approach, bake the breaded sticks on a nonstick baking sheet sprayed with oil at 425°F for 22-25 minutes until golden, or air fry at 350°F for 10 minutes, flip, then cook an additional 5 minutes.

Final Step: Serve and Enjoy: Serve the fried zucchini sticks warm alongside your favorite dipping sauce such as marinara, ranch dressing, or lemon wedges paired with flaky salt for a bright finish. Garnish with fresh herbs if desired. These sticks make an excellent appetizer or side dish that is sure to please any crowd.