Description
These Fried Zucchini Crisps are perfectly crunchy on the outside while sealing in the natural juiciness of the zucchini inside. Served with a simple yet flavorful garlic aioli dipping sauce, this appetizer is irresistible and perfect for summer snacking or entertaining. The recipe is easy to scale up for larger gatherings and is sure to be a favorite with kids and adults alike.
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 another oil with a high smoke point) for frying
Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 Tbsp freshly squeezed lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Create Breading Stations: In the first bowl, combine the flour with 1 tsp salt and 1/4 tsp black pepper. In a second bowl, beat the two eggs with a fork until smooth. In the third bowl, place the Panko bread crumbs. This setup allows a smooth assembly line for breading the zucchini.
- Dredge Zucchini in Flour: Take one zucchini slice and coat it completely in the seasoned flour, tapping off any excess flour to prevent clumps in the next steps.
- Dip in Egg Wash: Using a fork, dip the floured zucchini slice into the beaten egg mixture, fully coating it. Allow any excess egg to drip back into the bowl before moving to the next step.
- Coat with Bread Crumbs: Transfer the zucchini slice to the Panko crumbs bowl and coat all sides thoroughly. Use your hands or a spoon to gently press crumbs onto the zucchini for even coverage. Place the breaded zucchini on a platter and repeat with the rest of the slices.
- Heat Oil in Skillet: Preheat a large, preferably non-stick and heavy-bottomed skillet over medium heat. Add enough extra light olive oil to cover about 1/4 inch of the bottom. Heat the oil to about 350˚F or until a breadcrumb sizzles upon contact.
- Fry the Zucchini Crisps: Fry the breaded zucchini in batches, arranging them in a single layer without crowding. Cook for about 3 minutes on each side or until each side turns golden brown. Adjust heat as needed to prevent burning.
- Drain and Keep Warm: Once fried, transfer the zucchini crisps to a wire rack set over paper towels to drain excess oil. Repeat frying with remaining slices. Serve the crisps warm alongside the garlic aioli dip.
- Prepare Garlic Aioli Dip: In a small bowl, mix together the mayonnaise, pressed garlic, lemon juice, salt, and black pepper until combined. This simple aioli pairs perfectly with the crispy zucchini.
Notes
- Nutrition values are estimated for the pan-fried version. Baking or air frying will reduce fat content.
- To enhance flavor, sprinkle kosher salt on hot fried zucchini immediately after frying.
- This breading technique can be applied to other vegetables or proteins.
- For wedges instead of rounds, expect longer cooking times and adjust oil temperature to prevent burning.
- Use freshly squeezed lemon juice for best flavor in the aioli.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried zucchini, zucchini chips, zucchini crisps, appetizer, summer snack, garlic aioli, panko breaded, crispy zucchini
