Description
Crispy and flavorful Fried Zucchini Crisps served with a tangy garlic aioli dipping sauce. These zucchini slices are coated in seasoned flour, dipped in egg wash, and coated with crunchy Panko breadcrumbs before being fried to golden perfection. Perfect as an appetizer or snack with a delicious homemade dipping sauce.
Ingredients
Scale
Zucchini Crisps
- 1 1/2 lbs zucchini (2 medium/large) sliced into 1/2 inch 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 (for frying, use a higher smoke point oil)
Garlic Aioli Dipping Sauce
- 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 zucchini: Wash and slice the zucchinis into 1/2 inch thick rounds. Set aside.
- Season the flour: Combine the all-purpose flour with 1 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper in a shallow dish for dredging.
- Set up the coating stations: Place the beaten eggs in another shallow dish. Place the Panko bread crumbs in a separate shallow dish.
- Dredge the zucchini: Dip each zucchini round first into the seasoned flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with the Panko bread crumbs. Set aside on a plate.
- Heat the oil: Pour enough extra light olive oil into a frying pan to cover about 1/4 inch of the bottom. Heat the oil over medium-high heat until hot but not smoking, about 5 minutes.
- Fry the zucchini crisps: Fry the coated zucchini rounds in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes per side or until golden brown and crispy. Remove to a paper towel-lined plate to drain excess oil and season immediately with a pinch of salt and pepper.
- Make the garlic aioli: In a small bowl, mix together the mayonnaise, pressed garlic, lemon juice, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper until smooth.
- Serve: Arrange the fried zucchini crisps on a serving platter and serve warm with the garlic aioli dipping sauce on the side.
Notes
- The crispy exterior seals in the zucchini’s natural juiciness and maintains crunchiness even when cooled to room temperature.
- Do not skip the garlic aioli dipping sauce — it adds a wonderful creamy, tangy flavor that complements the crisp zucchini perfectly.
- This recipe can be easily doubled or tripled to serve larger crowds.
- Use an oil with a high smoke point, such as extra light olive oil or vegetable oil, for best frying results.
- Ensure the oil is fully heated before frying to achieve maximum crispiness and avoid soggy coating.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 4 g
- Sodium: 704 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
