Description
Crispy pan-fried zucchini crisps coated in seasoned flour, egg wash, and crunchy panko bread crumbs, served with a creamy garlic aioli dipping sauce. This appetizer is perfect for a light snack or party platter with a satisfying crunch and flavorful garlic dip.
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, enough for 1/4" depth frying (use a higher smoke point oil)
Garlic Aioli 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 Breading Stations: Set up three shallow bowls—one with seasoned flour (1/2 cup flour, 1 tsp salt, 1/4 tsp pepper), one with beaten eggs, and one with panko bread crumbs. This assembly line makes breading easier and faster.
- Bread the Zucchini: Take one zucchini slice and fully coat it in the seasoned flour, shaking off excess. Dip the floured slice into the beaten eggs, allowing excess to drip off. Finally, press the zucchini into the panko bread crumbs on all sides. Repeat for all slices, then place them on a platter.
- Heat Oil: Heat a large non-stick heavy-bottomed skillet over medium heat and pour in enough extra light olive oil to cover about 1/4 inch of the pan. Heat the oil to 350°F, or test by dropping a breadcrumb into the oil; if it sizzles immediately, the oil is ready.
- Fry Zucchini Crisps: Fry zucchini slices in batches without overcrowding the pan. Cook each side for 3 minutes or until golden brown and crispy. Adjust heat if browning too quickly. Transfer cooked crisps to a rack over paper towels to drain excess oil. Repeat for all slices.
- Make Garlic Aioli Sauce: In a small bowl, combine the mayonnaise, pressed garlic, lemon juice, salt, and pepper. Stir well until smooth and creamy. Serve the dipping sauce alongside warm zucchini crisps.
Notes
- Use a thermometer to ensure oil stays around 350°F for optimal crispiness and minimal oil absorption.
- If you prefer a lighter option, bake or air-fry the zucchini crisps; this will reduce fat content.
- The panko bread crumbs provide extra crispiness—don’t substitute with regular bread crumbs for best texture.
- Serve immediately for the best crunch, as fried zucchini crisps soften as they cool.
- You can prepare the garlic aioli a few hours ahead and refrigerate to meld flavors.
Nutrition
- Serving Size: 1 serving (approx. 6-7 crisps)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
