If you love a snack that’s golden, crunchy, and bursting with flavor, you’re in for a treat. This Crispy Fried Zucchini Crisps Recipe is one of my favorite go-tos when I want something satisfying but fresh. Imagine zucchini rounds coated in crisp panko, fried to perfection, and paired with a zesty garlic aioli — pure magic!

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 Recipe
Top Tip
How to Serve Crispy Fried Zucchini Crisps Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Zucchini Crisps Recipe

Why You'll Love This Recipe

Honestly, these fried zucchini crisps quickly became my favorite appetizer to make when friends come over. They’re easy, quick, and that garlic aioli takes everything up a notch.

Perfect Crunch: The panko bread crumbs fry up golden and crispy without feeling heavy.
Simple Ingredients: You probably have everything you need in your pantry and fridge right now.
Quick to Make: Ready in just 30 minutes, perfect for last-minute guests or snacking.
Delicious Dipping Sauce: The creamy garlic aioli adds tang and depth, making these crisps irresistible.

Ingredients & Why They Work

The ingredients are straightforward but each one plays a key role. For the best results, look for fresh, firm zucchinis and really crisp panko breadcrumbs — these will give you that ideal crunch.

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 that are firm and fresh for slicing into perfect rounds.
All-purpose flour: Seasoned with salt and pepper to give the crisps a subtle base flavor and help the coating stick.
Fine sea salt: Used in the flour and again for seasoning for that clean, bright saltiness.
Freshly ground black pepper: Adds a gentle, aromatic heat to the coating and aioli.
Eggs: Beaten to act as the perfect binder, helping the panko stick to every slice.
Panko bread crumbs: These Japanese-style crumbs are lighter and crispier than regular breadcrumbs—crucial for the perfect texture.
Extra light olive oil (or higher smoke point oil): For frying, you want an oil that heats well without smoking to keep the crisps light and golden.
Mayonnaise: Forms the creamy base of the garlic aioli, balancing the crispy zucchini.
Garlic clove: Pressed or grated fresh for punchy, savory flavor in the aioli.
Lemon juice: Just a splash to brighten and add a little zing to the dip.

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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

The Crispy Fried Zucchini Crisps Recipe is wonderfully versatile, so don’t hesitate to put your own spin on it! Whether you want to tweak the flavors for a different experience or adjust it for dietary preferences, it’s easy to make this dish uniquely yours.

Gluten-Free Variation: Swap the all-purpose flour and panko with gluten-free flour and gluten-free breadcrumbs. I tried this once for a friend with gluten intolerance, and they loved how crispy and satisfying it was—almost no difference from the original!
Spicy Kick: Mix some smoked paprika or cayenne pepper into the seasoned flour or panko crumbs for a subtle heat. It adds a vibrant flavor boost that pairs perfectly with the creamy garlic aioli.
Herb Infusion: Toss fresh chopped herbs like parsley, basil, or thyme into the panko before coating. It freshens the taste and adds a lovely aroma that brightens these zucchini crisps.
Baked or Air-Fried Option: To lighten things up, bake at 425°F for about 15 minutes, flipping halfway, or air fry at 400°F for 10-12 minutes. Both methods reduce fat while keeping the crunch—great for a healthier snack or appetizer.
Cheese Lover’s Delight: Add finely grated Parmesan cheese to the panko coating. I adore how the salty, nutty notes take the crisps to the next level.

Step-by-Step: How I Make Crispy Fried Zucchini Crisps 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 Breading Station

Start by creating a simple assembly line that makes breading the zucchini slices a breeze. In one bowl, combine ½ cup all-purpose flour with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper—this seasoned flour creates the perfect base flavor. In a second bowl, beat 2 eggs until smooth, which will help the panko crumbs stick perfectly. Finally, pour 1 ½ cups Panko bread crumbs into a third bowl for that essential crunch. This setup speeds up the process and keeps things tidy!

Step 2: Coat Each Slice in Flour

Take each zucchini round and dredge it thoroughly in the seasoned flour, making sure every edge is lightly dusted. Don't worry if there’s a bit of excess—just tap off the extra gently. This flour layer not only adds flavor but helps the egg wash cling better, creating an all-important “sticky” surface for the crust.

Step 3: Dip into the Egg Wash

Next, dip the floured zucchini slices into the beaten eggs. Turn them over and around to fully coat every side, letting any excess drip back into the bowl—it helps prevent soggy breading later. This step is key for that golden crust, so don’t skip or skimp!

Step 4: Press into Panko Bread Crumbs

Roll the egg-coated zucchini in the panko crumbs, pressing gently but firmly to coat completely. For extra even coverage, I like to scoop some bread crumbs on top of the slices before flipping them over. Arrange the coated slices on a platter, ready for frying. This crunchy crust is the hallmark of this recipe—don’t rush it!

Step 5: Fry to Golden Perfection

Heat about ¼ inch of extra light olive oil (or a high smoke point oil like avocado oil) in a large, heavy-bottomed non-stick skillet over medium heat. Use a thermometer to keep the oil around 350°F, or test by dropping a breadcrumb in—the crumb should sizzle immediately. Fry zucchini in batches so they don’t overcrowd the pan, cooking about 3 minutes per side until they turn a beautiful golden brown and crisp up nicely. Adjust heat as needed to avoid burning. Once cooked, transfer the crisps to a wire rack set over paper towels to drain excess oil while keeping them crunchy.

Step 6: Whip Up the Garlic Aioli Sauce

While frying, mix the garlic aioli by combining ⅓ cup mayonnaise, one pressed or grated garlic clove, ½ tablespoon lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper in a small bowl. Stir until smooth and tangy—this creamy dip is what perfectly complements the crisp zucchini’s texture and flavor.

Step 7: Serve Warm and Enjoy!

Serve your Crispy Fried Zucchini Crisps fresh and warm alongside the zesty garlic aioli. The contrast between the crunch and the creamy dip is pure delight. These are best enjoyed right away, but leftovers can be reheated briefly in an oven or air fryer to regain their crispness. Trust me, they’ll be gone fast!

Top Tip

These handy tips will help you achieve the perfect crunch and flavor every single time you make your Crispy Fried Zucchini Crisps Recipe. Plus, you'll avoid common pitfalls and get the most out of each step.

Maintain Oil Temperature: I always use a kitchen thermometer to keep the oil steady at 350°F. This ensures the zucchini crisps get golden and crispy without absorbing too much oil.
Use a Wire Rack to Drain: Instead of paper towels, I place the fried crisps on a wire rack over towels. It keeps them super crisp by letting excess oil drip away without getting soggy.
Press on the Panko: When coating the zucchini slices, gently pressing the panko crumbs helps them stick better and creates a thicker, crunchier crust.
Avoid Overcrowding the Pan: Fry in batches and give each zucchini space. Crowding lowers the oil temperature, which can make the crisps greasy rather than crisp.

How to Serve Crispy Fried Zucchini Crisps 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 freshly chopped parsley or basil over the zucchini crisps for a pop of color and fresh flavor. A light dusting of grated Parmesan cheese right after frying adds a savory touch that complements the garlic aioli beautifully. A wedge of lemon on the side brightens the dish with a zesty finish.

Side Dishes

These zucchini crisps are fantastic alongside a fresh garden salad or a tangy coleslaw to contrast the crunchy texture. For a heartier snack or appetizer spread, serve them with marinara sauce or a creamy ranch dip as an alternative. They’re also delicious paired with grilled chicken or fish for a light meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover zucchini crisps in an airtight container and keep them in the refrigerator for up to 2 days. To help maintain their crispiness, place a paper towel in the container to absorb moisture.

Freezing

To freeze, lay the breaded zucchini crisps in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month. When ready, reheat straight from frozen for best results.

Reheating

Reheat leftover zucchini crisps in a preheated oven at 375°F for 8–10 minutes, flipping halfway through, so they become crunchy again. Avoid microwaving, which can make them soggy and limp. Using an air fryer also works wonderfully to restore their crisp texture.

Frequently Asked Questions:

Can I bake the zucchini crisps instead of frying?

Absolutely! For a lighter version, bake the breaded zucchini rounds at 425°F on a greased baking sheet for about 15–20 minutes, flipping halfway through until golden and crispy.

What oil is best for frying zucchini?

Use oils with a high smoke point like extra light olive oil, canola, or vegetable oil. This helps maintain a stable temperature and prevents burning or off-flavors.

How do I keep the zucchini crisps from becoming soggy?

Drain them on a wire rack instead of paper towels to allow excess oil to drip away. Also, make sure the oil stays at around 350°F while frying to get that perfect crisp.

Can the garlic aioli be made ahead of time?

Yes, you can prepare the garlic aioli up to 2 days in advance. Store it in an airtight container in the fridge and give it a quick stir before serving.

Final Thoughts

There’s something so comforting about the satisfying crunch of these Crispy Fried Zucchini Crisps paired with the zesty garlic aioli—it's a snack that always hits the spot. Whether you’re serving them at a casual get-together or a family dinner, they’re sure to disappear quickly. I hope these tips and ideas help you make this recipe a favorite in your kitchen. Happy frying and enjoy every crispy bite!