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
Scale
Fried Zucchini Ingredients:
- 1 1/2 lbs zucchini (2 medium/large), sliced into 1/2" 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 higher smoke point oil) for frying, enough to cover 1/4" in skillet
Garlic Aioli 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 Assembly Line: Set up three bowls: In the first, mix 1/2 cup flour with 1 tsp salt and 1/4 tsp black pepper. In the second bowl, beat 2 eggs until smooth. In the third bowl, place 1 1/2 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 1/4 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 1/3 cup mayonnaise, pressed garlic clove, 1/2 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 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 (1/6 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
