Description
Crispy fried zucchini crisps paired with a flavorful garlic aioli dipping sauce, perfect as a crunchy appetizer or snack that stays crisp even when cooled.
Ingredients
Scale
Zucchini and Coating
- 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 (enough for frying, use oil with a high smoke point)
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 Zucchini: Wash and slice zucchini into 1/2 inch thick rounds. Pat dry with paper towels to remove excess moisture, which helps the coating stick and results in crisper crisps.
- Season Flour: In a shallow dish, mix all-purpose flour with 1 tsp salt and 1/4 tsp black pepper for dredging the zucchini slices.
- Set Up Breading Stations: Place the seasoned flour in one shallow dish, beaten eggs in another, and Panko bread crumbs in a third shallow dish to create a three-step breading station.
- Bread the Zucchini: Dip each zucchini slice first in the seasoned flour, shaking off any excess, then into the beaten eggs, and finally coat evenly with Panko bread crumbs. Set aside on a plate.
- Heat Oil: Pour extra light olive oil into a heavy-bottomed skillet or frying pan to about 1/4 inch depth. Heat over medium-high heat until shimmering but not smoking, approximately 3 to 4 minutes.
- Fry Zucchini: Fry breaded zucchini slices in batches, turning once, until golden brown and crisp on both sides, about 2 to 3 minutes per side. Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil: Transfer fried zucchini crisps to a paper towel-lined plate to drain excess oil while you cook the remaining batches.
- Prepare Dipping Sauce: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until smooth and set aside.
- Serve: Arrange the zucchini crisps on a serving platter with the garlic aioli dipping sauce on the side. Serve warm or at room temperature for maximum crispiness and flavor.
Notes
- For extra crispiness, double dredge the zucchini by repeating the flour-egg-Panko coating step before frying.
- Use a neutral oil with a high smoke point like canola or vegetable oil if olive oil starts to smoke.
- The garlic aioli is essential for adding rich flavor; do not omit or substitute with plain mayonnaise alone.
- These crisps stay crunchy even when cooled, making them ideal for make-ahead appetizers or snack platters.
- This recipe can be easily doubled or tripled to serve larger crowds.
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
