Description
Crunchy and flavorful Fried Zucchini Crisps served with a tangy garlic aioli dipping sauce. These golden-brown zucchini rounds have a perfectly crispy exterior that locks in the natural juiciness, making them a delightful appetizer or snack perfect for any occasion.
Ingredients
Scale
Zucchini Crisps
- 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)
- 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, use a higher smoke point oil)
Dipping Sauce
- 1/3 cup mayonnaise
- 1 medium garlic clove (pressed or grated)
- 1/2 tablespoon lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Prepare the zucchini: Wash and slice the zucchini into 1/2 inch thick rounds. Set aside on paper towels to remove some moisture if desired.
- Season the flour: In a shallow bowl, mix the all-purpose flour with 1 teaspoon of fine sea salt and 1/4 teaspoon freshly ground black pepper to create a seasoned dredging flour.
- Set up dredging stations: In one bowl, place the seasoned flour. In a second bowl, beat the eggs to make an egg wash. In a third bowl, pour the Panko bread crumbs.
- Coat the zucchini: Dredge each zucchini round in the seasoned flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with Panko bread crumbs. Place coated slices on a plate ready for frying.
- Heat the oil: Pour enough extra light olive oil into a large pan to cover about 1/4 inch depth. Heat the oil over medium heat until shimmering and hot enough to fry (around 350°F or until a breadcrumb sizzles on contact).
- Fry the zucchini crisps: Fry the breaded zucchini rounds in batches, avoiding overcrowding the pan. Cook for about 2-3 minutes per side or until golden brown and crispy. Use a slotted spoon or spatula to transfer cooked pieces to a paper towel-lined plate to drain excess oil.
- Make the dipping sauce: In a small bowl, combine mayonnaise, pressed garlic clove, lemon juice, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper. Mix well until smooth and refrigerate until ready to serve.
- Serve: Arrange the fried zucchini crisps on a serving platter with the garlic aioli dipping sauce on the side. Serve warm or at room temperature for best crunch.
Notes
- For extra crispiness, use Panko bread crumbs instead of regular breadcrumbs.
- Do not skip the garlic aioli dipping sauce; it adds a wonderful tang and depth of flavor.
- To keep the crisps extra crunchy, drain them on paper towels right after frying.
- This recipe can easily be doubled or tripled for larger gatherings.
- Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil, if you prefer over olive oil.
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
