Description
Crispy fried zucchini rounds coated in seasoned flour, egg wash, and crunchy panko breadcrumbs, served with a tangy garlic aioli dipping sauce. Perfectly crunchy outside with juicy zucchini inside, these fried zucchini crisps make a delicious appetizer or snack for any occasion.
Ingredients
Scale
Zucchini and Breading
- 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 (enough for frying, use a higher smoke point oil)
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: Slice the zucchini into 1/2 inch thick rounds. Pat them dry with a paper towel to remove excess moisture for better frying results.
- Season the Flour: In a shallow dish, combine the all-purpose flour with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. This seasoned flour will coat the zucchini slices first.
- Set Up Breading Stations: Beat the eggs in a separate shallow bowl to create the egg wash. Place the panko bread crumbs in a third shallow dish.
- Dredge the Zucchini: Coat each zucchini slice lightly in the seasoned flour, shaking off excess. Then dip each slice into the beaten eggs, allowing excess to drip off. Finally, press each slice into the panko bread crumbs, ensuring an even coating.
- Heat the Oil: Pour enough extra light olive oil into a large skillet to cover the bottom with about 1/4 inch of oil. Heat the oil over medium-high heat until shimmering but not smoking to ensure a crispy fry.
- Fry the Zucchini Rounds: Carefully place the breaded zucchini slices into the hot oil without overcrowding the pan. Fry them in batches for about 2-3 minutes per side or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Drain and Rest: Remove fried zucchini rounds with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle lightly with additional salt if desired while still hot.
- Make the Dipping Sauce: In a small bowl, mix together mayonnaise, pressed garlic, lemon juice, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper until smooth and combined.
- Serve: Arrange the fried zucchini crisps on a serving plate alongside the garlic aioli dipping sauce. Enjoy warm or at room temperature for best flavor and crunch.
Notes
- These zucchini crisps stay crunchy even after cooling to room temperature, making them perfect for serving ahead of time.
- Don’t skip the garlic aioli — it adds a wonderful tangy and savory complement to the crispy zucchini.
- This recipe can easily be doubled or tripled to serve larger groups.
- Use extra light olive oil or another high smoke point oil like avocado oil for best frying results and to avoid burning.
- Patting zucchini slices dry before breading helps achieve a crispier coating and limits sogginess.
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
