Cajun Fried Zucchini – This easy recipe uses one bowl to prep a delicious cold water Cajun batter. Serve them warm with your favorite ranch dressing! 
We don’t fry a whole lot around here, but when we do we make it worth our while. And who doesn’t love a fried vegetable? Am I right? This Cajun Fried Zucchini made the perfect addition to our meal the other night!
Rather than making a traditional egg to flour batter, we used my family’s cold water batter recipe. It is super simple! I love that you mix it up all in one bowl and dip the zucchini in there. It makes the clean up a breeze!
This batter also works well for frying shrimp too! It’s definitely my favorite way to prepare them!
What do you need to make this Cajun Fried Zucchini?
- zucchini
- all purpose flour
- 1 egg
- water with ice
- vegetable oil
- creole seasoning
- ranch dressing for dipping
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Cajun Fried Zucchini
Ingredients
- 2 zucchini, sliced into spears
- 1 cup all-purpose flour
- 1 egg
- 1 cup water with ice*
- 1/4 cup vegetable oil plus oil for frying
- 1 1/2 tsp creole seasoning
- Ranch dressing for dipping
Instructions
- Season zucchini spears with 1/2 tsp of creole seasoning.
- In a large bowl, whisk flour, egg, oil, 1 tsp creole seasoning, and water (discard ice).
- Stir in zucchini spears.
- Add oil to fry daddy or skillet. If using skillet, you need enough oil to go about 1 1/2 to 2 in. up the side. Heat oil.
- Fry zucchini spears until golden brown. Serve warm with ranch dressing.
Notes
*For the ice water, fill measuring cup with 1 cup of water and then add the ice to chill the water. Do not put the ice into the batter.
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- Zucchini Meatballs and Tomato Gravy
- Corn and Zucchini Casserole
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This is surprisingly good!!!! I was hesitant to try this, because my husband and our oldest son don’t like zucchini. Son still didn’t like it but husband and I did!!!
Great to hear Mary!
I love this cajun fried zucchini recipe. Always trying to find different ways to incorporate veggies into everything. This is a great side dish or just a snack. I like the kick it adds because of the creole seasoning. Never heard of using ice water and discarding ice. I guess the little techniques you learn along the way make a big difference. The end result is delicious. thanks for sharing. Shalom