Description
Crispy fried zucchini rounds coated with seasoned flour and panko breadcrumbs, served with a tangy garlic aioli dipping sauce. Perfectly crunchy on the outside while retaining the zucchini's natural juiciness on the inside, ideal as an appetizer or snack.
Ingredients
Scale
Zucchini and Coating
- 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 1/2 cups Panko bread crumbs
- 2 eggs (beaten, for egg wash)
- Extra light olive oil 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: Wash and slice the zucchini into 1/2 inch thick rounds. Pat dry with paper towels to remove excess moisture for a crispier finish.
- Season the flour: In a shallow dish, combine the all-purpose flour with 1 tsp salt and 1/4 tsp black pepper to create a seasoned dredging flour.
- Set up breading stations: Place the seasoned flour in one shallow bowl, beaten eggs in a second bowl for the egg wash, and panko bread crumbs in a third shallow bowl.
- Coat the zucchini: Dredge each zucchini round first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko bread crumbs. Place each coated piece on a plate or tray.
- Heat the oil: Pour enough extra light olive oil into a frying pan to cover about 1/4 inch deep. Heat the oil over medium heat until shimmering but not smoking, approximately 350°F.
- Fry the zucchini: Fry the coated zucchini slices in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan. Remove and drain on paper towels to remove excess oil.
- Make the dipping sauce: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and black pepper. Mix well until smooth and flavorful.
- Serve warm: Arrange the fried zucchini crisps on a serving plate and serve immediately with the garlic aioli dipping sauce on the side for dipping.
Notes
- Use a high smoke point oil such as extra light olive oil or vegetable oil for frying to avoid burning.
- Pat zucchini slices dry to ensure they get crispy instead of soggy.
- Do not overcrowd the pan during frying to maintain oil temperature and crispiness.
- The garlic aioli dipping sauce complements the zucchini crisps perfectly and should not be skipped.
- This recipe can easily be doubled or tripled for larger gatherings.
- These crisps maintain their crunchiness even after cooling to room temperature.
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
