Crispy Zucchini Donut Rings with Garlic Yogurt Step-by-step instructions

Before you start

Before you start, set up your breading station: three shallow bowls for flour, beaten eggs, and breadcrumbs, each seasoned. Have a large skillet, tongs, and a plate lined with paper towels ready. The oil should be heated to shimmering but not smoking.

Prepare the garlic yogurt by stirring together yogurt, minced garlic, and lemon juice; chill it while you fry. Score and slice the zucchinis, then punch out the centers with a bottle cap. Pat the rings dry — this helps the coating adhere.

Instructions

Prep the Rings

1. 1Prepare the Zucchini Rings
   Scrub the zucchinis well. Using a fork, score the skin lengthwise all around each zucchini — this creates a decorative ridged pattern and helps the coating adhere. Slice the zucchinis into thick rounds, about 1/2 inch thick. Use a bottle cap or a small round cutter to punch out the center of each round, creating hollow donut rings. Pat the rings dry with paper towels.
   Look for The rings should be uniform in thickness and have a clean hole in the center.
   Tip Scoring the skin not only looks pretty but also helps the breadcrumbs stick better.
2. 2Set Up the Breading Station
   In three separate shallow bowls, place the flour, the beaten eggs, and the panko breadcrumbs. Season the flour with 1/2 teaspoon of salt and the black pepper. Season the breadcrumbs with the remaining 1/2 teaspoon of salt. Mix each well.
   Look for Each bowl should be ready to go — flour, egg, breadcrumbs in a line.
   Tip Use one hand for the dry ingredients and the other for the wet to keep things tidy.
3. 3Coat the Zucchini Rings
   Working one at a time, dredge each zucchini ring in the flour, shaking off any excess. Dip it into the beaten eggs, letting the excess drip off. Finally, press it into the panko breadcrumbs, coating all sides evenly. Place the coated rings on a plate.
   Look for The rings should be fully coated with breadcrumbs, with no bare spots.
   Tip Press the breadcrumbs gently to help them adhere for a thicker crust.

The zucchini rings are sliced and cored, with a ridged pattern from the fork scoring. The breading station is set up with flour, egg, and breadcrumbs. The coating should stick to the rings easily when you test one. The garlic yogurt is mixed and chilling. Everything is in place for a smooth frying process.

Fry to Golden

4. 4Heat the Oil
   Pour the olive oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately. Adjust the heat to maintain a steady sizzle without smoking.
   Look for The oil should be hot but not smoking — a breadcrumb should bubble actively.
   Tip If the oil smokes, lower the heat; if it's not bubbling, wait a bit longer.
5. 5Fry the Zucchini Rings
   Carefully place a few zucchini rings in the hot oil in a single layer, without crowding. Fry for 3 minutes per side, or until deep golden brown and crispy. Use tongs to flip them gently. The crust should be blistered and shatteringly crisp.
   Look for The rings should be deeply golden and the crust should feel firm and crisp.
   Tip Fry in batches to keep the oil temperature steady and ensure even browning.
6. 6Drain the Fried Rings
   Transfer the fried zucchini rings to a plate lined with paper towels to drain off any excess oil. Sprinkle lightly with a pinch of salt while still hot. Repeat with the remaining rings.
   Look for The paper towels should absorb the excess oil, leaving the rings crisp.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Draining on paper towels keeps them crispy — don't skip this step.

The oil is hot and the first batch of rings is sizzling. After three minutes per side, the rings are deeply golden with a blistered, crisp crust.

They should feel firm and sound crunchy when tapped. The kitchen smells of toasted breadcrumbs and olive oil. The rings are draining on paper towels, releasing excess oil.

Dunk and Serve

7. 7Make the Garlic Yogurt
   In a small bowl, combine the Greek yogurt, minced garlic, and lemon juice. Stir until smooth. Season with a pinch of salt if desired. Chill until ready to serve.
   Look for The yogurt should be smooth and creamy, with a punch of garlic.
   Tip Let the yogurt sit for a few minutes to allow the garlic flavor to meld.
8. 8Serve and Dunk
   Arrange the crispy zucchini rings on a serving platter. Serve the garlic yogurt alongside. Dunk each ring into the yogurt and enjoy the crunch.
   Look for The rings should be hot and crispy, the yogurt cool and creamy.
   Tip Serve immediately — the rings lose their crunch if they sit too long.

The fried rings are arranged on a platter, still warm and crisp. The garlic yogurt is smooth and creamy, with a sharp garlic kick. When you dunk a ring, the crust cracks with a satisfying crunch. The contrast of hot, crispy zucchini and cool, tangy yogurt is perfect. Serve immediately for the best texture.

Common mistakes

A common mistake is overcrowding the skillet, which drops the oil temperature and makes the rings greasy instead of crispy. Fry in batches, leaving space between each ring. Another pitfall is skipping the scoring step — the coating may slide off the slippery zucchini skin.

Take the time to score thoroughly. Also, don't use too much oil or the rings will absorb it; a shallow layer is enough. Finally, resist the urge to flip too early; wait the full three minutes to get a deep golden crust.

How to tell it’s done

The zucchini rings are done when they are deep golden brown on both sides and the crust feels firm and crisp to the touch. The breadcrumbs should be blistered and crunchy, and the zucchini inside should be tender but not mushy.

If you're unsure, cut one open — the flesh should be translucent and cooked through. For food safety, the eggs in the coating are fully cooked when the crust reaches a deep golden brown; no internal temperature check is needed for this dish, but the crust should be crisp and piping hot.

• Egg dishes: 160°F (71°C) in the thickest part