Cut the zucchini: Maggiano’s slices their zucchini into long thin strips but I find it’s easier to use a mandolin to cut it into thin circles that are about 1/4 inch thick. This was way easier to fry at home since it doesn’t require a large fryer.
Remove excess water. Lightly sprinkle zucchini slices with salt and lay them out on paper towels for about 30 minutes, flipping them once. This will help remove some of the water from the zucchini.
Dip. Dip each slice of zucchini into the batter, then into the Panko breadcrumbs pressing the breadcrumbs into the batter to make sure the zucchini is well coated on both sides.
Heat oil. Fill your fryer, or pan, with enough oil to cover the zucchini slices (I used vegetable oil) then heat it to 375°F. The temperature will drop when you add the zucchini. You’ll want to use your instant red thermometer to ensure you keep the temperature betwe 340 – 350 degrees F.
WHY IS MY FRIED ZUCCHINI SOGGY? While getting the excess water out of the zucchini before frying is important for getting perfectly crisp fried zucchini, I find the number one reason that fried zucchini is mushy is because it was cooked too long. Make sure your oil is at the right temperature so the outside of the zucchini cooks quickly and the inside is softened but not mushy. If the oil is too cool, it will take longer for the zucchini frittes to get that golden brown outer crust and in the meantime, your zucchini will be overcooked on the inside.