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.

This image shows many round, golden brown fried zucchini slices stacked closely in a black pan lined with brown parchment paper. Each slice has a crunchy, textured coating with visible green zucchini skin around the edges. On the right side of the pan, there is a small glass bowl filled with creamy white dipping sauce. Next to the sauce, two yellow lemon wedges and some green parsley leaves add color. Small green parsley sprigs are scattered across the zucchini slices. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of two medium fresh zucchini, sliced into thick rounds, a small mound of fine white all-purpose flour in a white ceramic bowl, two whole brown eggs with clean shells placed beside a white bowl of beaten egg wash, a white bowl filled with golden panko bread crumbs, a small white bowl containing extra light olive oil, a small white bowl of creamy mayonnaise, a fresh whole garlic clove, a fresh lemon half, and a small white bowl with a mix of sea salt and freshly ground black pepper all arranged in perfect symmetry, fresh and natural, no packaging or utensils, simple white ceramic bowls, balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white plate holds several golden brown, round fried slices arranged around a small white cup filled with creamy white sauce sprinkled with black pepper. A woman's hand is dipping one crispy fried slice into the sauce. Behind the sauce cup are three bright yellow lemon slices. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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

The image shows four steps of making fried zucchini slices arranged in a 2x2 grid on a white marbled surface. The first part shows a row of green zucchini slices with light green centers next to a white knife with a black handle. The second has three white bowls with different coatings: the first bowl contains flour, the second has beaten yellow egg mix with a woman's hand holding a spoon, and the third is filled with light brown breadcrumbs. A zucchini slice is dipped in each coating. The third part shows nine zucchini slices coated with breadcrumbs frying in bubbling hot oil inside a dark pan. The fourth part shows the same pan with the zucchini slices now golden brown and crispy on top. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I bake or air-fry the zucchini crisps instead of frying?

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.

What type of oil is best for frying?

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.

How do I keep the zucchini crisps from getting soggy?

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.

Can I make the garlic aioli ahead of time?

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!