Crispy Zucchini Donut Rings with Garlic Yogurt

These crispy zucchini donut rings are the snack that turns a humble vegetable into a crunchy, golden treat. With a shatteringly crisp breadcrumb crust and a cool, tangy garlic yogurt for dunking, they're impossible to resist.

The clever trick of scoring the zucchini and punching out the center creates a fun ring shape that fries up perfectly. Whether served as an appetizer, a game-day snack, or a side dish, these rings deliver big crunch and flavor in under 30 minutes.

Zucchini rings — also known as zucchini donut rings — are a brilliant way to enjoy summer squash. The hollow center means more crispy surface area per bite, and the thick, juicy flesh stays tender inside.

The garlic yogurt dip adds a refreshing contrast that makes each bite irresistible. This recipe uses a simple breadcrumb coating and shallow frying to achieve that deep golden, blistered crust. It's a quick, satisfying dish that comes together in minutes and disappears even faster.

Ingredients

Why this recipe works

The method of scoring the zucchini with a fork does more than create a pretty pattern. It creates tiny ridges that help the flour, egg, and breadcrumb coating cling to the slippery skin.

This means a thicker, crunchier crust that stays put during frying. The result is a shatteringly crisp exterior that doesn't peel off when you bite into it.

Shallow frying in hot olive oil at a steady temperature is key. The oil crisps the breadcrumbs quickly, locking in moisture and preventing the zucchini from becoming soggy.

Frying for exactly three minutes per side ensures the crust reaches a deep golden brown while the zucchini cooks through but stays tender. Draining on paper towels removes excess oil, keeping the rings light and crunchy.

Notes and substitutions

Choose firm, medium-sized zucchinis — they have fewer seeds and hold their shape better when fried. The bottle cap trick is a fun and easy way to cut out the centers; a small round cutter works just as well. Panko breadcrumbs give the crispiest texture, but regular breadcrumbs or crushed cornflakes can be substituted in a pinch.

The garlic yogurt is best made a few minutes ahead so the garlic flavor mellows and melds. Use full-fat Greek yogurt for a thick, creamy dip that clings to the rings. If you prefer a thinner dip, stir in a teaspoon of water or a splash of milk. The lemon juice brightens the flavor and balances the richness of the fried zucchini.

• panko breadcrumbs: regular breadcrumbs or crushed cornflakes for extra crunch
• plain Greek yogurt: plain regular yogurt or sour cream thinned with a little milk
• olive oil: vegetable or canola oil for a higher smoke point
• all-purpose flour: gluten-free all-purpose flour blend

Equipment

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