Crispy Zucchini Donut Rings with Garlic Yogurt

These crispy zucchini donut rings turn humble zucchini into a golden, shatteringly crisp snack that’s impossible to stop eating. The secret? A fork-scored skin, a thick round cut into a ring, and a triple coating of seasoned flour, egg, and golden breadcrumbs.

Shallow-fried in olive oil until blistered and amber, each ring is crunchy outside and tender inside. Dunk it into cool garlic yogurt for a contrast that makes every bite addictive. Quick to prepare and even quicker to disappear, this is the appetizer that steals the show.

Zucchini rings—also known as zucchini donuts—are a playful take on fried zucchini. The center is cut out so every piece cooks evenly and becomes a perfect vessel for dipping. Scoring the skin with a fork does more than decorate: it helps the coating cling and creates a ridged crunch.

A hot skillet of olive oil transforms the breaded rings into golden, blistered rounds with a satisfying crackle. Cooled garlic yogurt adds a tangy, creamy counterpoint. Serve these as a party appetizer, a game-day snack, or a fun side dish. They’re best eaten hot, straight from the pan.

Ingredients

Why this recipe works

The fork-scoring trick is the first secret to these rings. Running a fork down the length of the zucchini creates shallow grooves that roughen the surface. This gives the seasoned flour and breadcrumbs something to grip, so the coating stays put during frying.

The ridges also increase the surface area, which means more crispy bits per bite. Without scoring, the coating can slide off the slick skin, leaving you with bare zucchini.

Cutting the zucchini into thick rounds and punching out the center serves two purposes. It removes the watery, seed-filled core that can make fried zucchini soggy, and it creates a ring shape that cooks evenly from both sides.

The hollow center also acts as a natural handle for dipping. Shallow frying in olive oil—rather than deep frying—gives you the same golden crunch with less oil and easier cleanup. The result is a crisp, blistered crust that gives way to a tender, sweet interior.

Notes and substitutions

Choose zucchini that are firm, heavy for their size, and about 1 1/2 inches in diameter. Smaller zucchini tend to be less watery and have thinner skins. If the zucchini are very large, the rings may be too big; slice them a bit thinner. Yellow squash works just as well and adds a pretty color contrast. Avoid zucchini that are soft or have wrinkled skin, as they will be mushy after frying.

Golden breadcrumbs give the most appealing color and crunch. Panko breadcrumbs will make the crust even airier and crunchier, while regular fine breadcrumbs produce a tighter, more even coating. The garlic yogurt is simply plain yogurt mixed with fresh garlic and salt. For a thicker dip, use Greek yogurt; for a lighter one, regular yogurt. You can also stir in a squeeze of lemon juice or a pinch of cayenne for extra brightness.

• golden breadcrumbs: panko breadcrumbs for an even crunchier crust
• plain yogurt: Greek yogurt for a thicker, tangier dip
• olive oil: vegetable oil or canola oil for frying
• paprika: smoked paprika for a deeper flavor

Equipment

• Large skillet
• Tongs
• Mixing bowls
• Whisk
• Bottle cap or small round cutter
• Fork
• Paper towels
• Cutting board