Description
Crispy, golden-fried zucchini crisps served with a zesty garlic aioli sauce make the perfect appetizer or snack. This easy recipe features zucchini rounds dredged in seasoned flour, dipped in egg, coated with panko breadcrumbs, and pan-fried to perfection. The creamy garlic aioli complements the crunch with tangy, savory flavors.
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
- 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 Ingredients:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 tablespoon lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Prepare the Breading Station: Set up three bowls: one with seasoned flour (1/2 cup flour, 1 tsp salt, 1/4 tsp pepper), one with two beaten eggs, and one with 1 1/2 cups panko bread crumbs.
- Dredge the Zucchini: Coat each zucchini slice thoroughly in the flour mixture, shaking off excess.
- Dip in Egg Wash: Dip the floured zucchini slices into the beaten eggs, fully coating them and letting excess drip off.
- Coat with Bread Crumbs: Roll zucchini slices in panko crumbs, pressing on crumbs to cover completely. Set aside on a platter. Repeat until all slices are coated.
- Heat Oil and Fry: Heat a large non-stick heavy skillet over medium heat with about 1/4" of oil until hot (around 350°F or when a breadcrumb sizzles). Fry zucchini in batches, avoiding overcrowding, for about 3 minutes per side or until golden and crispy. Adjust heat if browning too fast. Transfer fried zucchini to a wire rack over paper towels to drain.
- Make Garlic Aioli Sauce: In a small bowl, combine mayo, pressed garlic, lemon juice, salt, and pepper. Mix well.
- Serve: Serve the warm zucchini crisps immediately with garlic aioli for dipping.
Notes
- Use a thermometer to maintain 350°F oil temperature for best crispness and minimal oil absorption.
- For a lighter option, bake or air fry the zucchini to reduce fat content.
- Drain fried zucchini on a rack rather than paper towels to keep them crisp.
- Make the garlic aioli ahead and store covered in the refrigerator for up to 2 days.
- Adjust seasoning in the dredging flour and aioli to your taste preference.
Nutrition
- Serving Size: 1 serving (approx. 4-5 crisps with sauce)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
