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 another high smoke point oil) for frying

For the 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

Step 1: Prepare your breading stations by setting up three bowls: first, mix the flour with 1 tsp salt and 1/4 tsp pepper; second, beat the eggs; third, place the Panko bread crumbs.

Step 2: Dredge each zucchini slice in the flour mixture, tapping off the excess.

Step 3: Dip the floured zucchini into the beaten eggs, fully coating each piece and letting excess egg drip back into the bowl.

Step 4: Transfer the zucchini to the bread crumbs and coat all sides, using your hand or a spoon to scoop crumbs onto the pieces. Place coated slices on a platter and repeat.

Step 5: Heat about 1/4 inch of oil in a large, heavy-bottomed skillet over medium heat. Preheat oil to 350˚F (or test by dropping a breadcrumb in — it should sizzle immediately).

Step 6: Fry zucchini in batches in a single layer for about 3 minutes per side, until golden brown. Reduce heat if browning too fast. Transfer cooked crisps to a wire rack set over paper towels to drain.

Step 7: To make the garlic aioli, combine mayonnaise, pressed garlic, lemon juice, salt, and pepper in a small bowl. Stir well and serve alongside the warm zucchini crisps.

Tips & Variations

For extra flavor, sprinkle fried zucchini immediately with kosher salt while still hot.

You can try cutting zucchini into wedges instead of rounds, but fry at a steady temperature to ensure they cook through without burning the crust.

For a lighter option, bake or air-fry the breaded zucchini at 400°F until crispy, about 15-20 minutes, turning halfway.

Swap mayonnaise for Greek yogurt in the aioli for a tangier, lighter dip.

FAQs

Can I use a different type of oil for frying?

Yes, use any high smoke point oil such as vegetable oil, canola, or peanut oil to ensure safe frying at 350˚F and a crispy result.

How do I prevent the breading from falling off while frying?

Make sure to tap off excess flour before egg dipping and let the extra egg drip off before coating with bread crumbs. Also, avoid overcrowding the pan to maintain oil temperature and crispiness.