Description
Crispy and golden Fried Zucchini Crisps paired with a creamy garlic aioli dipping sauce make a perfect appetizer for any occasion. This recipe features tender zucchini slices coated in a seasoned flour and Panko breadcrumb mixture, then pan-fried to perfection for a crunchy exterior and soft interior.
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 (or higher smoke point oil) for frying, enough to cover 1/4″ in skillet
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
- Prepare the Breading Station: In three separate bowls, place the seasoned flour mixture (1/2 cup flour, 1 tsp salt, 1/4 tsp pepper), beaten eggs, and Panko bread crumbs respectively to create an assembly line for coating the zucchini slices.
- Dredge the Zucchini: Coat each zucchini slice thoroughly in the seasoned flour, tapping off any excess, then dip into the beaten eggs, allowing excess egg to drip back into the bowl before pressing it into the Panko bread crumbs to coat all sides well. Place coated slices on a platter and repeat with remaining zucchini.
- Heat the Oil: Warm a large, heavy-bottomed non-stick skillet over medium heat. Pour in enough oil to cover about 1/4 inch of the pan. Heat the oil to 350˚F (or test by dropping a breadcrumb into the oil to see if it sizzles).
- Fry the Zucchini Crisps: Fry the breaded zucchini slices in batches in a single layer, cooking for about 3 minutes per side or until golden brown and crispy. Adjust the heat as needed to prevent burning. Once cooked, transfer crisps to a wire rack set over paper towels to drain excess oil.
- Make the Garlic Aioli: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and black pepper. Stir thoroughly until smooth and well mixed.
- Serve: Serve the warm zucchini crisps alongside the garlic aioli dipping sauce for dipping.
Notes
- For a lighter version, consider baking or air-frying the zucchini crisps to reduce fat content.
- Use a thermometer to maintain oil temperature at 350˚F for optimal crispiness and to avoid greasy patches.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be used but may yield a softer crust.
- Ensure zucchini slices are about 1/2 inch thick for even cooking without becoming soggy.
- Serve immediately after frying to retain crispiness.
