Description
Crispy, golden fried zucchini slices served with a flavorful garlic aioli dipping sauce. These fried zucchini crisps have a crunchy exterior that locks in the natural juiciness of the zucchini, making them a perfect appetizer or snack that stays crispy even when cooled.
Ingredients
Scale
For the Fried Zucchini:
- 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, for egg wash)
- 1 1/2 cups Panko bread crumbs
- Extra light olive oil (or another high smoke point oil for frying)
For the Dipping 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 the zucchini: Wash and slice the zucchini into 1/2 inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture which helps them crisp up better when fried.
- Season the flour: In a shallow bowl, mix the all-purpose flour with 1 tsp salt and 1/4 tsp black pepper for dredging the zucchini slices evenly.
- Set up dredging stations: Place the seasoned flour in one shallow bowl, the beaten eggs in another, and the Panko bread crumbs in a third shallow bowl to create three separate stations for coating the zucchini.
- Dredge the zucchini: Dip each zucchini slice first into the seasoned flour to coat completely, then into the beaten eggs, and finally press into the Panko bread crumbs to cover fully. Set aside on a plate.
- Heat the oil: Pour extra light olive oil into a deep skillet or frying pan to about 1/2 inch depth. Heat the oil over medium-high heat until it reaches around 350°F or shimmering but not smoking.
- Fry the zucchini slices: Carefully place the coated zucchini rounds in the hot oil in batches, making sure not to overcrowd the pan. Fry each side for about 2-3 minutes or until golden brown and crispy.
- Drain fried zucchini: Using a slotted spoon or tongs, transfer the fried zucchini to a paper towel-lined plate to drain excess oil. Sprinkle lightly with extra fine sea salt if desired.
- Make the dipping sauce: In a small bowl, combine the mayonnaise, pressed garlic, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until smooth and refrigerate until ready to serve.
- Serve: Arrange the fried zucchini crisps on a serving platter with the garlic aioli dipping sauce on the side. Enjoy warm or at room temperature.
Notes
- The Panko breadcrumbs create an extra crunchy texture; regular breadcrumbs can be used but the crispiness will be less pronounced.
- Use a high smoke point oil such as extra light olive oil, canola, or vegetable oil for frying to avoid burning.
- Don’t skip drying the zucchini slices before dredging to prevent soggy results.
- The garlic aioli dipping sauce complements the crisps perfectly and elevates the flavor.
- This recipe can easily be doubled or tripled for larger crowds; fry in batches to maintain crispiness.
- Leftover zucchini crisps remain crunchy even after cooling, making them ideal for meal prep or parties.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 4 g
- Sodium: 704 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
