If you’re craving an appetizer that’s crunchy, flavorful, and downright irresistible, you’ve got to try this Crispy Fried Zucchini Crisps with Garlic Aioli Recipe. It’s my go-to when I want something that feels indulgent but still fresh and light—perfect for sharing with friends or sneaking a few before dinner!

A black cast iron skillet lined with brown parchment paper holds many golden brown, crispy fried zucchini slices, each about one layer thick with a crunchy textured coating and visible green zucchini skin around the edges. To the right side of the skillet, two lemon wedges and fresh green parsley sprigs rest next to a small glass bowl filled with creamy white dipping sauce. The skillet sits on a wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
Top Tip
How to Serve Crispy Fried Zucchini Crisps with Garlic Aioli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Zucchini Crisps with Garlic Aioli Recipe

Why You'll Love This Recipe

Whenever I make these golden zucchini crisps, the whole kitchen smells amazing, and the crispy exterior paired with creamy garlic aioli always wins over even the pickiest eaters at my table.

Perfect Crunch: The panko breadcrumb coating fries up crispy and light every time.
Rich Garlic Aioli: A zesty and creamy dipping sauce that elevates each bite.
Simple Ingredients: You probably have everything on hand for a quick snack or appetizer.
Quick & Easy: Ready in just 30 minutes, so no complicated prep needed.

Ingredients & Why They Work

To make these zucchini crisps, you’ll want medium to large zucchinis sliced evenly for consistent frying. The combo of seasoned flour, beaten eggs, and panko crumbs is key to getting that satisfying crunchy crust.

Flat lay of two medium fresh zucchinis sliced into thick rounds, a small mound of pale all-purpose flour sprinkled with black pepper and sea salt on top, two whole uncracked brown eggs, a heaping pile of golden panko bread crumbs, a small white bowl filled with extra light olive oil, a small white bowl with creamy mayonnaise, a single peeled garlic clove, a small white bowl containing bright yellow lemon juice, a small white bowl of fine sea salt, and a small white bowl of freshly ground black pepper all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Choose firm, medium to large-sized zucchinis for tender interior and ideal slice thickness.
All-purpose flour: Seasoned with salt and pepper to add a flavorful base coat.
Fine sea salt: Enhances the natural flavor of the zucchini and seasoning.
Freshly ground black pepper: Adds subtle heat and depth to the breading.
Eggs: Helps the panko breadcrumbs adhere perfectly for that golden crust.
Panko breadcrumbs: Provides a light, crispy coating that’s crunchier than regular breadcrumbs.
Extra light olive oil: Ideal for frying due to its high smoke point and mild flavor.
Mayonnaise: The creamy base for the garlic aioli dip.
Garlic clove: Freshly pressed or grated for that pungent, zesty kick.
Lemon juice: Brightens and balances the aioli with a touch of acidity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Fried Zucchini Crisps with Garlic Aioli Recipe is how easy it is to customize to your taste and dietary needs. Feel free to get creative with spices, coatings, and dipping sauces to make it uniquely yours!

Variation: For a little smoky twist, I love adding ½ teaspoon smoked paprika to the seasoned flour mixture. It adds a subtle warmth that pairs wonderfully with the garlic aioli.
Gluten-Free Option: Swap the all-purpose flour and panko breadcrumbs for a gluten-free flour blend and gluten-free breadcrumbs. The result is just as crispy and delicious!
Air-Fried Version: If you want to skip the oil, try air frying the coated zucchini rounds at 400°F for about 10 minutes, flipping halfway through. You’ll still get a satisfying crunch with less fat.
Herb-Infused Aioli: Stir in some finely chopped fresh basil or parsley into your garlic aioli for a fresh herbal note that brightens the dip.
Spicy Kick: Add a pinch of cayenne pepper to the breadcrumbs or mix some hot sauce into the aioli for those who love a little heat with their crispy zucchini.

Step-by-Step: How I Make Crispy Fried Zucchini Crisps with Garlic Aioli Recipe

A white plate holds a circle of small, golden brown fried pickle slices with a crunchy texture topped with tiny salt crystals. In the middle of the plate, there is a small metal cup filled with creamy white dipping sauce sprinkled with black pepper. Behind the cup, three thin, bright yellow lemon slices rest against the plate. A woman's hand is seen dipping one of the fried pickle slices halfway into the sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set Up Your Breading Stations

Start by creating three bowls for a simple breading assembly line. In the first bowl, combine ½ cup all-purpose flour with 1 teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper—this seasoned flour ensures each zucchini slice is perfectly savory. In the second bowl, beat 2 eggs until smooth. Finally, fill the third bowl with 1 ½ cups panko breadcrumbs. Having these ready makes the coating process quick and mess-free.

Step 2: Coat Each Zucchini Slice Thoroughly

Dredge each zucchini round in the seasoned flour first, giving it a good shake to remove excess flour. Next, dip the slice into the beaten eggs, making sure it’s completely coated but letting any extra egg drip off back into the bowl to avoid sogginess. Lastly, press the zucchini firmly into the panko breadcrumbs, ensuring every side is covered for that signature crunch. Place the coated slices on a platter and repeat until all zucchini are prepared.

Step 3: Heat the Oil and Fry to Golden Perfection

Warm a large, heavy-bottomed non-stick skillet over medium heat and pour extra light olive oil—enough to cover about ¼ inch of the pan’s bottom. Heat the oil to 350°F; a quick breadcrumb splash should sizzle immediately. Fry zucchini crisps in batches without crowding the pan, placing them in a single layer. Cook each side for approximately 3 minutes until they turn a gorgeous golden brown. If they start browning too fast, lower the heat slightly to ensure they cook through without burning.

Step 4: Drain and Keep Crisps Crunchy

Use a slotted spatula to transfer each batch of fried zucchini to a wire rack set over paper towels. This lets the excess oil drain away and prevents the crisps from becoming soggy. Continue frying the remaining zucchini slices, adjusting the heat if necessary to maintain that perfect crispy texture.

Step 5: Whip Up the Garlic Aioli Sauce

In a small bowl, combine ⅓ cup mayonnaise with one pressed or grated medium garlic clove, ½ tablespoon fresh lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Stir well until smooth and creamy. This aioli complements the crunchy zucchini crisps with a bright, zesty garlicky punch. Serve it warm alongside your crispy fried zucchini for dipping and enjoy!

Top Tip

These tips will help you get the crispiest, most flavorful zucchini crisps and the best garlicky aioli every single time. Trust me, a few tweaks in technique make all the difference!

Consistent Thickness: I always slice my zucchini into uniform ½ inch rounds to ensure that each piece cooks evenly and crisps up perfectly without becoming soggy or undercooked.
Temperature Control: Using a thermometer to keep the oil at a steady 350°F is a game changer. It prevents the crisps from soaking up oil and becoming greasy—plus they get that beautiful golden color.
Pressing Panko: When coating the zucchini with panko breadcrumbs, I gently press them on all sides to create a thick, crunchy crust that stays put during frying.
Drain Properly: Transferring the crisps to a wire rack over paper towels helps excess oil drip away instead of sitting on the bottom, keeping them crispy longer.

How to Serve Crispy Fried Zucchini Crisps with Garlic Aioli Recipe

The image shows four steps of making fried zucchini slices on a white marbled surface. Top left shows a zucchini sliced into thick green rounds next to a knife with a black handle. Top right has three white bowls: the first filled with flour holding one zucchini slice in the middle, the second with a yellow beaten egg mixture with a spoon inside and a zucchini slice coated in it, and the third with breadcrumbs coating a zucchini slice in the center. Bottom left shows zucchini slices breaded and frying in hot oil in a black pan. Bottom right shows the same slices after frying with a golden brown crust on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a little extra pop, sprinkle freshly chopped parsley or basil on top just before serving. A light dusting of grated Parmesan can also add a savory touch. For a subtle kick, a pinch of smoked paprika or red pepper flakes on the aioli is delightful.

Side Dishes

These zucchini crisps pair wonderfully with fresh garden salads, a tangy coleslaw, or even your favorite grilled proteins like chicken or fish. For a fully vegetarian spread, consider serving alongside a bright tomato bruschetta or roasted red pepper hummus.

Make Ahead and Storage

Storing Leftovers

Store any leftover zucchini crisps in an airtight container lined with paper towels to absorb moisture. They will keep nicely in the refrigerator for up to 2 days. Be sure to keep the garlic aioli sauce separate in a small container for the best freshness.

Freezing

You can freeze the fried zucchini crisps by placing them in a single layer on a baking sheet to freeze solid (about 1-2 hours), then transferring to a freezer-safe bag or container. They’ll keep well for up to 1 month. Note that freezing may soften the texture slightly.

Reheating

To reheat, bake the zucchini crisps in a preheated 375°F oven for about 10 minutes on a wire rack to restore crispiness. Avoid microwaving, which can make them soggy. Warm the garlic aioli separately or serve cold as a refreshing dip.

Frequently Asked Questions:

Can I bake the zucchini crisps instead of frying?

Absolutely! Baking is a great lower-fat alternative. Preheat your oven to 425°F, place breaded zucchini slices on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, but keep in mind the texture will be a bit softer. For more crunch, try crushing some cornflakes or potato chips as a substitute.

How do I prevent the zucchini from getting soggy?

Make sure to slice the zucchini to an even ½ inch thickness, and keep your oil temperature steady at around 350°F. Also, draining on a wire rack rather than paper towels helps keep crispness by avoiding steam buildup.

Can I make the garlic aioli ahead of time?

Yes! The garlic aioli can be made up to 2 days in advance and stored in the refrigerator. Flavors actually deepen over time, making it even more delicious.

Final Thoughts

Making these Crispy Fried Zucchini Crisps with Garlic Aioli Recipe is such a rewarding little kitchen adventure—simple ingredients transformed into a crunchy, flavorful bite that's perfect for sharing or savoring solo. Whether you're welcoming guests or just craving a tasty snack, I hope this recipe fills your home with warmth and happy bellies. Enjoy every golden, garlicky crisp!