Crispy Zucchini Donut Rings with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use panko breadcrumbs and make sure they're well toasted in the oil. Don't skip the flour and egg dredge — they create a barrier that keeps the zucchini from making the coating soggy.

If you have time, let the coated rings rest in the refrigerator for 15 minutes before frying; this helps the coating set and adhere even better.

Keep the oil temperature steady by frying in small batches and letting the oil return to temperature between batches. Use a thermometer if you have one — 350°F (175°C) is ideal.

After frying, drain on paper towels and sprinkle with salt immediately so it sticks. Serve the garlic yogurt chilled for the best contrast.

Variations

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or smoked paprika to the breadcrumb mixture for a spicy, smoky flavor. Serve with a cooling ranch or blue cheese dip instead of garlic yogurt.
• Parmesan Herb: Mix 1/4 cup grated Parmesan cheese and 1 teaspoon dried oregano into the breadcrumbs. The cheese adds a savory, nutty flavor and extra crispiness. Use a marinara sauce for dipping.
• Lemon Pepper: Add 1 tablespoon of lemon zest and 1 teaspoon of cracked black pepper to the breadcrumb mixture. Serve with a simple lemon-herb yogurt dip made by adding chopped dill and chives.
• Gluten-Free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs. Ensure the yogurt is plain and not flavored. This version is just as crispy and delicious, suitable for gluten-sensitive guests.

Storage and make-ahead

Fridge

Store leftover fried zucchini rings in an airtight container in the refrigerator for up to 2 days.

Freezer

Freeze uncooked breaded zucchini rings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat fried zucchini rings in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes them soggy.

Leftover zucchini rings can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until crisp again.

They will lose some crunch but still taste great. The garlic yogurt can be stored separately for up to 3 days.

You can prepare the zucchini rings up to the frying stage and refrigerate them for a few hours. Coat the rings, place them on a plate, cover, and refrigerate.

When ready to serve, fry them as directed. The garlic yogurt can be made up to 2 days ahead and stored in the fridge.

Serving ideas

Serve the crispy zucchini rings as an appetizer with the garlic yogurt on the side for dunking. They also make a great side dish for grilled meats or a fun addition to a mezze platter. For a party, arrange them on a platter with toothpicks and a bowl of yogurt in the center.

These rings are best enjoyed hot and fresh, straight from the skillet. The contrast of the hot, crispy crust and the cool, creamy yogurt is what makes them so addictive. If you're serving them for a crowd, keep them warm in a low oven while you fry the remaining batches.

Frequently asked questions

Recipe card

Crispy Zucchini Donut Rings with Garlic Yogurt

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 2 large zucchinis
• 1/2 cup olive oil, for shallow frying
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Arrange the crispy zucchini rings on a serving platter. Serve the garlic yogurt alongside. Dunk each ring into the yogurt and enjoy the crunch.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

28 g

Fat

19 g

Fiber

2 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.