There’s something incredibly satisfying about a snack that’s both crunchy and bursting with flavor, and that’s why I’m excited to share this Crispy Fried Zucchini Crisps with Garlic Aioli Recipe with you. These golden zucchini rounds, paired with a smooth garlic aioli, are just the perfect bite anytime you want something crunchy and savory.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
- Top Tip
- How to Serve Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
Why You'll Love This Recipe
I remember the first time I tried these zucchini crisps—I couldn’t believe how incredibly crispy they got with panko crumbs and a quick pan-fry. Paired with that garlicky aioli, it felt like a restaurant appetizer at home.
- Ultimate Crunch: Thanks to the panko bread crumbs, each crisp comes out super crunchy, not soggy.
- Quick & Easy: In just 30 minutes, you’ll have a crowd-pleasing appetizer ready to wow your guests.
- Fresh & Flavorful: The garlic aioli sauce adds a creamy zing that complements the zucchini perfectly.
- Perfect for Sharing: With 6 servings, it's ideal for snack time or as a starter at your next dinner party.
Ingredients & Why They Work
When shopping for ingredients, freshness is key — especially for the zucchini and garlic. Look for firm, glossy zucchini without soft spots and choose a plump garlic clove for that punch in the aioli. The rest are pantry staples that easily come together to create this simple yet irresistible appetizer.

- Zucchini: Choose medium to large zucchinis for sturdy slices that hold up to frying without getting too soggy.
- All-purpose flour: The base for the seasoned dredge that helps the coating stick.
- Fine sea salt & black pepper: For seasoning the flour and the aioli, balancing the flavors perfectly.
- Eggs: Acts as the glue to bind the panko crumbs to the zucchini slices.
- Panko bread crumbs: These Japanese-style crumbs are lighter and crispier than regular breadcrumbs, giving that unbeatable crunch.
- Extra light olive oil (or another high smoke point oil): Essential for frying without burning, it ensures crispy results every time.
- Mayonnaise: The creamy base of the garlic aioli, making it smooth and luscious.
- Garlic clove: Freshly pressed or grated for that unmistakable, aromatic garlic flavor in the dip.
- Lemon juice: Adds a bright, fresh acidity to the aioli, cutting through the richness.
Make It Your Way
One of the best things about this Crispy Fried Zucchini Crisps with Garlic Aioli Recipe is how easy it is to tailor it to your taste and dietary needs. Whether you want to add more spices or swap out ingredients, the base is versatile and forgiving.
- Spice It Up: I love adding a pinch of smoked paprika or cayenne to the flour mixture for a subtle smoky or spicy kick that pairs wonderfully with the creamy garlic aioli.
- Herb Infusion: Fresh herbs like chopped parsley or basil mixed into the panko crumbs add a lovely burst of freshness and color.
- Gluten-Free Twist: Try substituting gluten-free flour and panko for a gluten-free version. The crisps still come out delightfully crunchy!
- Baked or Air Fried: For a lighter option, baking or air-frying the zucchini crisps works well, though they won’t be quite as crispy as the pan-fried version. Just be sure to flip halfway through for even browning.
Step-by-Step: How I Make Crispy Fried Zucchini Crisps with Garlic Aioli Recipe

Step 1: Set Up Your Crispy Coating Station
Start by preparing three bowls to create a smooth assembly line: one for the seasoned flour (combine ½ cup all-purpose flour with 1 teaspoon salt and ¼ teaspoon black pepper), a second bowl with two beaten eggs, and a third bowl filled with 1 ½ cups of panko bread crumbs. This setup makes the coating process quick and mess-free. Pro tip: make sure the eggs are beaten thoroughly to help the panko stick perfectly!
Step 2: Coat the Zucchini Rounds for Ultimate Crunch
Take each zucchini slice and fully dredge it in the seasoned flour first, giving it a gentle tap to shake off the excess. Then dip it into the beaten eggs, allowing any extra egg to drip off to avoid sogginess. Finally, press the slice firmly and evenly into the panko crumbs—this step is key for that signature crunch. Repeat with all slices and place them on a platter, ready for frying.
Step 3: Fry to Golden Perfection
Heat a large non-stick skillet over medium heat and pour in enough extra light olive oil (or another high smoke point oil) to cover about ¼ inch of the bottom. Wait until the oil reaches 350°F—use a thermometer for precision or test by dropping a breadcrumb in; if it sizzles immediately, you're good to go!
Fry the coated zucchini slices in batches, arranging them in a single layer. Cook each side for about 3 minutes, or until beautifully golden brown. If they brown too quickly, lower the heat a bit to prevent burning. Once fried, transfer the crisps to a wire rack set over paper towels to drain excess oil and maintain crunchiness.
Step 4: Whip Up the Creamy Garlic Aioli
In a small bowl, combine ⅓ cup mayonnaise with one pressed or grated garlic clove, ½ tablespoon freshly squeezed lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon black pepper. Stir thoroughly until smooth and creamy. This garlicky aioli is the perfect tangy, luscious contrast to those hot, crispy zucchini crisps.
Step 5: Serve and Enjoy Immediately
Arrange your crispy zucchini crisps on a platter with a bowl of the garlic aioli dipping sauce alongside. For the best texture and flavor, serve them while still warm. These golden, crunchy bites are irresistible as an appetizer or snack—and don’t be surprised if they disappear fast!
Top Tip
These tips will help you achieve perfectly crispy fried zucchini every time, and make sure your garlic aioli pops with flavor alongside.
- Oil Temperature Matters: Using a thermometer to keep your oil at a steady 350°F is a game changer. It keeps the zucchini crisps from soaking up too much oil and getting soggy.
- Press Those Panko Crumbs: Make sure to firmly press the panko onto the zucchini so the coating sticks well and you get that irresistible crunch.
- Fry in Batches: Crowding the pan lowers the oil temperature and leads to less crispy results. Patience here results in better crisps.
- Drain Properly: Once fried, place the crisps on a rack over paper towels instead of just paper towels alone. This prevents trapped steam and keeps them crispier longer.
How to Serve Crispy Fried Zucchini Crisps with Garlic Aioli Recipe

Garnishes
Sprinkle some freshly chopped parsley or basil over the crisps for a fresh herbal note and a pop of color. For a little extra zing, grate a bit of lemon zest on top just before serving — it complements the garlic aioli beautifully.
Side Dishes
These crispy zucchini crisps make a fantastic appetizer or snack, but pairing them with a crisp green salad or a tangy tomato salsa really rounds out the plate. They also go great with grilled meats or alongside burgers for a crunchy veggie side.
Make Ahead and Storage
Storing Leftovers
After frying, let the zucchini crisps cool completely. Store them in an airtight container lined with paper towels to absorb any excess moisture. They will keep well in the refrigerator for up to 2 days.
Freezing
For freezing, lay the fried zucchini crisps in a single layer on a baking sheet and freeze until solid, about an hour. Then transfer them to a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw in the fridge before reheating.
Reheating
Reheat leftover or thawed zucchini crisps in a preheated oven at 400°F for about 8–10 minutes to regain crispiness. Avoid the microwave, as it tends to make them soggy.
Frequently Asked Questions:
Absolutely! Baking or air-frying are healthier alternatives. While they won’t be quite as crispy as pan-fried, they still make a tasty snack with less oil.
Use an oil with a high smoke point, like extra light olive oil or vegetable oil, to prevent burning and ensure even frying at 350°F.
Keep the oil temperature steady, don’t overcrowd the pan, and drain the finished crisps on a wire rack over paper towels to avoid steam buildup.
Yes, the garlic aioli can be made a day ahead and stored in the fridge. Just give it a quick stir before serving to recombine the flavors.
Final Thoughts
Making Crispy Fried Zucchini Crisps with Garlic Aioli Recipe at home is such a satisfying way to enjoy fresh zucchini – perfectly crispy on the outside, tender inside, and paired with that tangy, garlicky dip. I hope you find these tips and ideas helpful in creating a snack or appetizer that everyone will love. Happy frying and enjoy every crunch!
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Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and golden Fried Zucchini Crisps served with a creamy garlic aioli dipping sauce make a perfect appetizer or snack. This recipe uses panko bread crumbs for extra crunch and a flavorful seasoned flour dredge, all pan-fried to perfection for a satisfying bite every time.
Ingredients
Fried Zucchini Ingredients:
- 1 ½ lbs zucchini (2 medium/large), sliced into ½" thick rounds
- ½ cup all-purpose flour, seasoned with 1 teaspoon salt and ¼ teaspoon black pepper
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 eggs, beaten for egg wash
- 1 ½ cups Panko bread crumbs
- Extra light olive oil (or higher smoke point oil) for frying, enough to cover ¼" in skillet
Garlic Aioli Sauce:
- ⅓ cup mayonnaise
- 1 medium garlic clove, pressed or grated
- ½ tablespoon lemon juice
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Prepare Assembly Line: Set up three bowls: In the first, mix ½ cup flour with 1 teaspoon salt and ¼ teaspoon black pepper. In the second bowl, beat 2 eggs until smooth. In the third bowl, place 1 ½ cups panko bread crumbs.
- Coat Zucchini: Dredge each zucchini slice fully in the seasoned flour, tapping off excess. Dip into beaten eggs, allowing extra to drip off, then coat evenly with panko crumbs, pressing lightly to adhere. Place coated slices on a platter and repeat with all zucchini.
- Heat Oil and Fry: Warm a large non-stick skillet over medium heat and add enough oil to cover about ¼ inch of the bottom. Heat until oil reaches 350°F or a breadcrumb sizzles upon contact. Fry zucchini slices in batches, laying them in a single layer, cooking 3 minutes per side or until golden brown. Adjust heat as needed to avoid burning.
- Drain and Serve: Transfer fried zucchini to a rack set over paper towels to drain excess oil. Repeat frying remaining slices. Serve warm with the prepared garlic aioli sauce.
- Make Garlic Aioli: In a small bowl, combine ⅓ cup mayonnaise, pressed garlic clove, ½ tablespoon lemon juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Stir well until smooth and serve alongside the zucchini crisps.
Notes
- For a healthier alternative, try baking or air-frying the zucchini crisps; fat content will be lower but texture may vary.
- Use a thermometer to monitor oil temperature for optimal frying results and prevent soggy crisps.
- Press panko crumbs firmly onto zucchini to ensure even coating and crispiness.
- Serve immediately after frying for the best texture and flavor.
Nutrition
- Serving Size: 1 serving (⅙ of recipe)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg


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