Description
Crispy fried zucchini crisps coated in a seasoned flour and panko breading, served with a creamy homemade garlic aioli dipping sauce. Perfect as an appetizer or snack, these zucchini crisps are golden, crunchy, and packed with flavor.
Ingredients
Scale
Fried Zucchini Ingredients:
- 1 1/2 lbs zucchini (2 medium/large), sliced into 1/2 inch thick rounds
- 1/2 cup all-purpose flour, seasoned with 1 tsp salt and 1/4 tsp black pepper
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 eggs, beaten
- 1 1/2 cups Panko bread crumbs
- Extra light olive oil, enough for frying about 1/4 inch deep in the skillet
Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Prepare Assembly Line: Set up three shallow bowls for dredging: first with seasoned flour (1/2 cup flour, 1 tsp salt, 1/4 tsp pepper), second with beaten eggs, and third with panko bread crumbs.
- Coat Zucchini Slices: Dip each zucchini slice first in the flour mixture, tapping off excess, then coat fully in beaten eggs, allowing excess egg to drip back into the bowl.
- Apply Bread Crumbs: Press the zucchini slices into the panko crumbs until fully coated on all sides. Place coated slices on a platter and repeat with remaining zucchini.
- Heat Oil: In a large, heavy-bottomed non-stick skillet, heat about 1/4 inch of extra light olive oil over medium heat until it reaches 350°F or when a breadcrumb sizzles on contact.
- Fry Zucchini: Fry zucchini slices in batches in a single layer, cooking about 3 minutes per side or until golden brown. Adjust heat if browning too fast. Drain fried zucchini on a rack set over paper towels.
- Make Garlic Aioli: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and black pepper. Stir well to blend.
- Serve: Serve fried zucchini crisps warm with the garlic aioli dipping sauce.
Notes
- The nutrition label is an estimate based on pan-frying; fat content will be lower if baked or air-fried.
- Use a thermometer to maintain oil temperature at 350°F for best frying results and crispy texture.
- Extra light olive oil or any oil with a high smoke point works best for frying.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- To make this recipe vegan, use an egg substitute like aquafaba and vegan mayonnaise.
Nutrition
- Serving Size: 1 serving (about 4-5 crisps with sauce)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
