Limp Zucchini? Take This One Step Before Frying For Extra-Crispy Results

Zucchini can be a bit of a heartbreaker in the kitchen, especially if you're frying it. You start with bright, firm slices while dreaming of a golden, crispy snack, only to end up with soft, floppy pieces that feel steamed rather than fried. It's not your fault. Zucchini is packed with water, and once it touches heat, that moisture rushes out, ruining any chance of crispiness. But there's one smart step that can fix this: Try salting your zucchini before you do anything else.

When you salt your zucchini slices and let them sit in a bowl for about 15 to 30 minutes, the salt will draw a lot of that hidden moisture out. If you're wondering whether to use table, sea, or kosher salt, any option works in this case. Once that water is released, empty it into the sink and blot the slices dry with a paper towel. Now, when you cook them, they'll crisp up way better because there's less water to steam them from the inside. This changes everything. You can have the best batter, but if you have a zucchini still loaded with water, that moisture will seep out as it cooks and make it soft. Salting the zucchini first allows the flour or crumbs to adhere to a dry surface, giving you more crunch and less sogginess.

Once you have salted and patted dry your zucchini, begin coating. That means one bowl for flour, one for egg, and one for breadcrumbs. You can add paprika, garlic powder, or even some grated cheese to the breadcrumbs if you want to add flavor, and you should add salt and pepper as well. This method works great if you're deep-frying them or using an air fryer.

Salting your zucchini first also serves you well if you grill your zucchinis. Don't worry much about the taste either — salting the vegetable won't make it taste too salty, especially if you use just a half teaspoon of salt per whole zucchini. When they're ready to grill, you'll get a vegetable that holds its shape and crisps up nicely. And if you have leftover uncooked vegetables, you can freeze zucchinis all summer long!

Properly preparing your vegetables is all about knowing your food and treating it right before the heat hits. So the next time you're staring at a limp zucchini in the fridge, don't toss it. Salt it, dry it, coat it, and fry it. That's all it takes to get a delicious, crispy finish.