Description
These Fried Zucchini Crisps are golden, crispy, and tender slices of zucchini coated in seasoned flour, egg, and panko breadcrumbs, then fried to perfection. Served with a creamy, tangy garlic aioli dipping sauce, they make a delicious appetizer or snack that’s perfect for sharing.
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 for frying (enough for 1/4″ deep in pan)
Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prepare Breading Station: Set up three bowls: one with the seasoned flour mixture (1/2 cup flour, 1 tsp salt, 1/4 tsp black pepper), one with the beaten eggs, and one with the panko bread crumbs.
- Coat Zucchini: Dredge each zucchini slice in the flour mixture, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat all sides with panko breadcrumbs, pressing crumbs gently to adhere. Place coated slices on a platter and repeat for all zucchini.
- Heat Oil: Pour enough extra light olive oil into a large heavy-bottomed non-stick skillet to cover about 1/4 inch of the bottom. Heat over medium until the oil reaches 350˚F or a breadcrumb sizzles when dropped in.
- Fry Zucchini: Fry zucchini slices in a single layer in batches, cooking for about 3 minutes per side or until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer cooked crisps to a wire rack over paper towels to drain excess oil.
- Make Aioli: In a small bowl, whisk together mayonnaise, pressed garlic, lemon juice, salt, and black pepper until smooth.
- Serve: Serve fried zucchini crisps warm with the garlic aioli dipping sauce on the side.
Notes
- For a lighter version, bake or air fry the zucchini crisps instead of frying; fat content will be lower.
- Use a thermometer to monitor oil temperature for best frying results and to prevent soggy or greasy crisps.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be substituted but texture will vary.
- The aioli can be prepared ahead and refrigerated for a few hours to blend flavors.
- If you prefer spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce.
Nutrition
- Serving Size: 1 serving (about 4-5 crisps)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
