Description
Crispy and golden Fried Zucchini Crisps served with a creamy and tangy garlic aioli sauce. This appetizer is perfect for a flavorful finger food that combines crunchy panko breading with tender zucchini slices, finished with a zesty homemade dipping sauce.
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 (enough for 1/4" depth in pan, use high smoke point oil for frying)
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
- Create the assembly line: In three separate bowls, place the seasoned flour mixture (flour, 1 tsp salt, 1/4 tsp pepper) in the first, beaten eggs in the second, and panko bread crumbs in the third.
- Prep zucchini slices: Dredge each zucchini round thoroughly in the flour mixture, tapping off the excess flour.
- Coat with egg wash: Dip the floured zucchini into the beaten eggs using a fork, coating completely and allowing excess to drip back into the bowl.
- Coat with breadcrumbs: Transfer zucchini to the panko bowl and coat all sides well by scooping breadcrumbs on top for easy flipping. Place coated slices on a platter and repeat with remaining zucchini.
- Heat oil for frying: Warm a large, heavy-bottomed non-stick skillet over medium heat. Pour in about 1/4 inch of extra light olive oil and heat until it reaches 350˚F or when a breadcrumb sizzles immediately on contact.
- Fry zucchini crisps: Add breaded zucchini slices in batches, making sure they lay in a single layer. Fry 3 minutes per side, or until golden brown. If browning too quickly, lower heat. Transfer fried zucchini to a rack over paper towels to drain excess oil. Repeat with remaining slices.
- Make garlic aioli sauce: In a small bowl, stir together mayonnaise, pressed garlic, lemon juice, sea salt, and black pepper until smooth.
- Serve: Plate warm zucchini crisps and serve immediately with the garlic aioli dipping sauce.
Notes
- The nutritional information is based on pan-frying; baking or air frying reduces fat content significantly.
- Use a thermometer to maintain oil temperature around 350˚F for best crispiness and minimal oil absorption.
- Panko crumbs provide extra crunch compared to regular breadcrumbs.
- To keep zucchini slices from soggy, pat dry before dredging and avoid overcrowding the pan while frying.
- The garlic aioli can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 6 crisps with sauce)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
