Description
Crispy fried zucchini rounds coated in seasoned flour and panko breadcrumbs, served with a tangy garlic aioli dipping sauce. These Fried Zucchini Crisps offer a crunchy outside with juicy tender zucchini inside, perfect as a snack or appetizer.
Ingredients
Scale
Zucchini and Breading
- 1 1/2 lbs zucchini (2 medium/large, sliced into 1/2 inch thick rounds)
- 1/2 cup all-purpose flour (seasoned with 1 tsp salt and 1/4 tsp black pepper)
- 2 eggs (beaten, for egg wash)
- 1 1/2 cups panko bread crumbs
- extra light olive oil (for frying, use a higher smoke point oil)
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Dipping 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 Ingredients. Wash and slice the zucchini into 1/2 inch thick rounds. In a shallow bowl, mix the flour with 1 tsp salt and 1/4 tsp black pepper. Beat the eggs in another bowl. Place the panko bread crumbs in a third bowl.
- Coat the Zucchini. Dredge each zucchini round first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the panko bread crumbs.
- Heat Oil. Heat extra light olive oil in a large frying pan over medium heat until it reaches about 350°F or is hot enough to fry.
- Fry Zucchini. Fry the breaded zucchini rounds in batches, avoiding overcrowding the pan. Cook each side for about 2–3 minutes or until golden brown and crispy.
- Drain and Season. Remove fried zucchini from the oil and place on paper towels to drain excess oil. Sprinkle with additional fine sea salt and black pepper to taste while still hot.
- Make Dipping Sauce. In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and pepper. Mix well to create a tangy garlic aioli.
- Serve. Serve the fried zucchini crisps warm or at room temperature alongside the garlic aioli for dipping.
Notes
- Use a higher smoke point oil like extra light olive oil or canola oil for frying to prevent burning.
- Don’t skip the garlic aioli dipping sauce — it perfectly complements the crunchy zucchini.
- Make sure to fry in batches, so the oil temperature stays hot and the crisps remain crispy.
- This recipe can be easily doubled or tripled to serve a larger crowd.
- The crisps stay crunchy even after cooling to room temperature, making them great for parties and gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 4 g
- Sodium: 704 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
