Appetizers | Sliders | Vegetarian | Video
Fried Zucchini Sliders
These Fried Zucchini Sliders just so happen to be my all-time favorite slider in the world. I know that’s saying a lot, especially since I have so many sliders on this site as it is, but it’s true. These are absolutely incredible. They remind me of going to a diner and ordering fried zucchini with buttermilk ranch on the side for dipping. I love that these are vegetarian, easy to make and can be eaten at room temperature which makes them perfect for parties. You really and truly can’t go wrong with these.
The buns I used for these slider are my Everything Bagel Slider Buns from the site, but of course you can use whatever buns you’d like—either homemade or store-bought.
Fried Zucchini Sliders
These Fried Zucchini Sliders from my cookbook The Slider Effect, are super tasty, easy to make, vegetarian and perfect for parties as an appetizer or snack!
Servings: 12
Equipment
- Mixing bowls
- Skillet
- Wire rack
- Baking sheet
Ingredients
Sliders:
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1/2 cup plain bread crumbs
- 1/4 cup finely grated parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 3 large eggs
- 2 large zucchini cut into 1/2-inch thick rounds
- Canola oil for frying
- 12 Everything Slider Buns or store-bought slider buns or dinner rolls
- 3 medium roma tomatoes sliced
- 6 green leaf lettuce leaves cut in half
Buttermilk Ranch Dressing:
- 3/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons fresh Italian parsley chopped
- 2 tablespoons chives chopped
- 1 tablespoon white wine vinegar
- 1 small garlic clove minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Measure the flour into a shallow dish. In a separate shallow dish, toss together the panko, breadcrumbs, parmesan, parsley, red pepper, salt, and black pepper until well combined. In a third shallow dish, whisk together the eggs with 3 tablespoons of water.
- Dredge the zucchini slices first in the flour, followed by the egg, and then into the breadcrumb mixture. Place on a wire rack set over a baking sheet. Allowing the dredged zucchini to rest for about 10 to 15 minutes before frying will make sure the coating sticks and doesn’t slide off while frying.
- To make the dressing, combine all of the ingredients in a medium bowl, whisking until smooth. Transfer to an airtight container or jar with a tight fitting lid and chill for at least 1 hour. Dressing can be kept in fridge for up to 3 days.
- Fill a large frying pan with about 2 inches of oil and set over medium-high heat until a deep-fry thermometer reaches 350°F.
- Fry the zucchini in batches, a few at a time, until golden brown about 1 to 2 minutes. Flip over and continue to cook on the other side for another minute. Drain on a paper towel-lined baking sheet and season with a bit of salt while still hot. Keep warm in a preheated 250°F oven while you fry the remaining zucchini.
- To assemble the sliders, split the buns in half and spoon a bit of ranch onto each half. Top the bottom half of the buns with a slice of fried zucchini, tomato slice, a piece of lettuce, and a drizzle more of ranch. Replace the top bun on and skewer with a long toothpick to hold in place. Serve immediately and enjoy!
