Description
These Fried Zucchini Crisps are perfectly golden and crispy on the outside, tender on the inside, and served with a creamy, tangy garlic aioli dipping sauce. This easy appetizer recipe is ideal for sharing and works great for parties or snacking.
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, enough to cover bottom of skillet about 1/4" depth
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 assembly line: In the first bowl, mix 1/2 cup flour with 1 tsp salt and 1/4 tsp black pepper. In the second bowl, beat 2 eggs. In the third bowl, place 1 1/2 cups Panko bread crumbs.
- Dredge zucchini: Coat each zucchini slice fully in flour mixture, tapping off excess flour.
- Dip in egg wash: Dip the floured zucchini in beaten eggs, fully coating and letting excess drip back into the bowl.
- Coat in breadcrumbs: Transfer zucchini to bread crumbs bowl and coat all sides thoroughly by scooping crumbs over the slices. Place coated slices on a platter.
- Heat oil: Heat a large non-stick heavy-bottomed skillet over medium heat. Add enough oil to cover about 1/4" of the skillet bottom. Preheat oil to 350˚F or until a breadcrumb sizzles on contact.
- Fry zucchini: Fry zucchini slices in batches in a single layer for 3 minutes per side or until golden brown; reduce heat if browning too fast. Transfer fried zucchini to a rack over paper towels to drain.
- Make garlic aioli: In a small bowl, mix mayonnaise, pressed garlic, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until combined.
- Serve: Serve fried zucchini crisps warm alongside the garlic aioli dipping sauce.
Notes
- Nutrition estimates are for pan-fried version; fat content will be lower if baked or air-fried.
- Use extra light olive oil or another high smoke point oil for frying to avoid burning.
- For extra crispiness, press zucchini slices between paper towels before dredging to remove excess moisture.
- Do not overcrowd the pan when frying to maintain oil temperature and avoid soggy crisps.
- Garlic aioli can be prepared ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
