Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Calories 220 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 1 zucchini
  • 1/2 cup all purpose flour 60 grams
  • 2 eggs
  • 2 tbsp chopped parsley 8 grams
  • 3 cloves garlic
  • pinch sea salt
  • dash black pepper


  1. Cut the zucchini (washed & dried) into thin rounds that are a 1/4 inch (.635 cm) thick, then add the slices of zucchini into a colander with a plate underneath, season with sea salt and gently mix the zucchini so it´s all coated in the salt, set aside

  2. Meanwhile, crack the eggs into a bowl, add in the chopped parsley, finely grate in the garlic (you can also mince the garlic if you like) and season with sea salt & black pepper, whisk together until well mixed

  3. Heat a large fry pan with a medium heat and add in the olive oil

  4. While the oil is heating, transfer the slices of zucchini over some paper towels, all in a single layer, pat completely dry, then coat each slice of zucchini in all purpose flour and then into the egg wash

  5. Once the oil is nice and hot, start adding the coated slices of zucchini, all in a single layer, cook in batches, fry for 2 to 3 minutes per side or until golden fried, then remove and add into a plate with paper towels

  6. Once all the zucchini has been fried up, transfer into a serving dish, serve warm or at room temperature, enjoy!

Recipe Notes


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