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

Tips for success

For the crispiest result, use a heavy-bottomed skillet that holds heat evenly. Cast iron or stainless steel works well. Make sure the oil is shimmering but not smoking before adding the rings. If the oil smokes, it’s too hot and will burn the coating.

Keep the heat at medium-high and adjust as needed. After frying, drain the rings on paper towels to remove excess oil, but don’t leave them there too long, or they’ll steam and lose their crunch.

If you’re making a large batch, keep the fried rings warm in a 200°F (93°C) oven on a wire rack set over a baking sheet. This keeps them crisp without overcooking.

The garlic yogurt can be made up to a day ahead and stored in the fridge. If the dip thickens, thin it with a teaspoon of water or lemon juice. For extra flavor, add a pinch of cumin or a handful of chopped fresh herbs to the yogurt.

Variations

• Spicy Cajun: Add 1/2 teaspoon of Cajun seasoning to the flour mixture and a pinch of cayenne to the breadcrumbs. Serve with a cooling ranch dip instead of garlic yogurt.
• Parmesan Crusted: Mix 1/4 cup grated Parmesan cheese into the breadcrumbs for an extra savory, nutty crust. Reduce the salt in the flour to 1/4 teaspoon.
• Herb Garden: Stir 1 tablespoon of finely chopped fresh parsley, dill, or chives into the breadcrumbs. Add a squeeze of lemon juice to the garlic yogurt for brightness.
• Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs. Ensure the paprika and garlic powder are certified gluten-free. The rest of the ingredients are naturally gluten-free.

Storage and make-ahead

Fridge

Store leftover fried zucchini rings in an airtight container in the refrigerator for up to 2 days. Keep the garlic yogurt in a separate container.

Freezer

Coated but uncooked zucchini rings can be frozen for up to 1 month.

Reheat

Reheat leftover fried rings in a 375°F (190°C) oven for 5 to 7 minutes until hot and crisp. Do not microwave, as it makes them soggy.

Leftover zucchini rings are best reheated to restore their crunch. Store them in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 5 to 7 minutes, until hot and crisp. Avoid microwaving, as it will make them soggy. The garlic yogurt can be refrigerated separately for up to 3 days.

The zucchini rings can be coated up to 2 hours before frying. Arrange them in a single layer on a baking sheet and refrigerate, uncovered, so the coating stays dry. When ready to cook, heat the oil and fry as directed. The garlic yogurt can be made a day in advance and stored in the fridge. For the best texture, fry the rings just before serving.

Serving ideas

Serve the crispy zucchini rings hot, with a bowl of garlic yogurt for dunking. They make a fantastic appetizer for parties, a fun side dish for burgers, or a satisfying snack on their own.

The cool, tangy dip balances the rich, fried coating. For a pretty presentation, arrange the rings on a platter and sprinkle with a little flaky salt or chopped parsley, if you like.

These rings are also great with other dips, such as marinara sauce, ranch dressing, or a spicy aioli. If you’re serving them as a main, pair them with a crisp green salad or a grain bowl. They’re best enjoyed fresh from the skillet, when the crust is at its peak crunch. Leftovers can be reheated in the oven, but they won’t be quite as crisp as the first time.

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 all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 2 large eggs, beaten
• 1 1/2 cups golden breadcrumbs
• 1/2 cup olive oil, for shallow frying
• 1 cup plain yogurt
• 1 clove garlic, minced
• 1/4 tsp salt

Instructions

1. Scrub the zucchinis and trim the ends. Score the skin lengthwise with a fork, making shallow lines all around. Slice the zucchinis into 1/2-inch thick rounds. Use a bottle cap or small round cutter to punch out the center core of each round, creating hollow donut rings.
2. In a shallow bowl, whisk together the flour, garlic powder, paprika, and salt. In another bowl, beat the eggs. Place the breadcrumbs in a third bowl. Arrange the bowls in an assembly line: flour, egg, breadcrumbs.
3. Dredge each zucchini ring in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off. Then press it into the breadcrumbs, turning to coat thoroughly. 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.
5. Carefully place a few zucchini rings in the hot oil, without crowding the pan. Fry for 3 minutes per side until dark golden brown, blistered, and crispy. Use tongs to flip them gently. Transfer the cooked rings to a paper towel-lined plate to drain.
6. After frying each batch, remove the rings and drain on paper towels. Continue with the remaining rings, adding more oil if needed. Let the oil return to temperature between batches.
7. In a small bowl, stir together the yogurt, minced garlic, and salt until smooth. Taste and adjust the seasoning if needed.
8. Arrange the crispy zucchini rings on a serving platter. Serve immediately with the garlic yogurt on the side for dunking. The rings are best enjoyed hot, when the crust is at its crispiest.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

30 g

Fat

18 g

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