Buttermilk Parmesan Fried Zucchini Planks

Buttermilk parmesan fried zucchini planks take a summer vegetable that often turns soft and soggy and give it a thick Southern crunch. The zucchini soaks in buttermilk with a little hot sauce, then gets a double coat of cornmeal, flour and real parmesan before a quick shallow fry. It is a side dish or snack for anyone with a pile of zucchini on the counter and a craving for something crisp, and it comes with a cool garlic aioli for dipping.

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What goes into the planks and the aioli

The list is short, and most of it lives in a regular pantry. The recipe makes 4 servings.

For the planks

• 2 large zucchini
• 1 cup buttermilk
• 1 tsp hot sauce
• 3/4 cup all purpose flour
• 3/4 cup fine yellow cornmeal
• 1/2 cup finely grated parmesan
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Vegetable oil for frying

For the garlic aioli

• 1/2 cup mayonnaise
• 1 small garlic clove, grated
• 1 tsp lemon juice

Why the buttermilk soak and double dip matter

The most common complaint about fried zucchini is a crust that slides off in one sheet the moment you bite in. Zucchini is slick and full of water, so dry breading has very little to hold onto. The 20 minute soak in buttermilk and hot sauce coats every plank in a tangy, slightly thick layer that grabs the dredge. The hot sauce adds a little warmth in the background without making the planks spicy.

The second dip is where the real crunch comes from. After the first press into the dredge, each plank goes back into the buttermilk and then into the dredge again. That builds a thicker shell with lots of craggy edges, and those edges are what turn crisp in the oil. Press firmly each time so the coating sticks instead of just dusting the surface.

Keep a close eye on the parmesan

Cheese in a breading changes how it fries. Parmesan browns faster than flour or cornmeal, so the planks go from golden to dark quickly near the end. The recipe calls for 3 minutes per side at 350°F until deep golden, and the last minute is the one to watch. If one side is coloring faster than you like, flip a little early.

Fine yellow cornmeal and finely grated parmesan both help here. Fine grains coat evenly and cook at the same pace as the flour, so you get an even color instead of dark specks next to pale patches. Use a thermometer if you have one to keep the oil near 350°F, since cold oil soaks into the crust and hot oil scorches the cheese before the zucchini softens.

How to make them

• Cut the zucchini lengthwise into 1/4 inch planks. Soak them in the buttermilk and hot sauce for 20 minutes.
• While they soak, stir the mayonnaise, garlic and lemon juice in a small bowl and chill.
• Mix the flour, cornmeal, parmesan, salt, pepper and garlic powder in a shallow dish.
• Lift each plank from the buttermilk, press into the dredge, dip back in the buttermilk and press into the dredge again.
• Fry in 1/4 inch of oil at 350°F in batches, 3 minutes per side, until deep golden.
• Drain on a rack and serve hot with the aioli.

Frying in batches keeps the oil temperature steady. Crowd the pan and the temperature drops, the planks steam against each other, and the crust goes greasy. Leave space between each plank so they can brown on every edge. Draining on a rack instead of a flat plate lets air reach the underside, so the bottom stays as crisp as the top.

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Serving them while the crust is crisp

These planks are at their best straight from the rack, while the cornmeal still crackles. Set the chilled aioli next to them so the cool, garlicky sauce plays against the hot crust. The lemon juice keeps the mayonnaise from tasting heavy, and the single grated clove gives enough bite without taking over.

They work as a side for grilled meat or a summer dinner, or as a snack platter on their own. If you are feeding a group, set up the soak, the aioli and the dredge before anyone sits down, then fry batch by batch and serve each round as it comes out of the oil.

Want more ways to use a zucchini haul? Try our Southern buttermilk fried zucchini , the ranch version in these buttermilk ranch fried zucchini planks , or skip the oil with our baked zucchini fries with herb dip .

Questions about these fried zucchini planks

Why use both flour and cornmeal?

Flour helps the coating cling and fills in the gaps, while cornmeal gives the gritty, Southern style crunch. Together with the parmesan they make a crust that is both sturdy and crisp.

Why cut the zucchini into 1/4 inch planks?

That thickness lets the zucchini turn tender in the 3 minutes per side it takes the crust to reach deep golden. Thicker planks can stay firm in the middle, and thinner ones can go limp under the coating.

When should I make the aioli?

Make it during the 20 minute soak. The recipe has you chill it, and that window gives the garlic time to mellow into the mayonnaise while the zucchini sits in the buttermilk.

Do I need a deep fryer?

No. The planks shallow fry in just 1/4 inch of vegetable oil in a pan, flipped once halfway through.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us