Description
Crispy, golden Fried Zucchini Crisps served with a zesty homemade Garlic Aioli dipping sauce. This appetizer features tender zucchini rounds breaded with seasoned flour, dipped in egg, and coated with crunchy panko breadcrumbs, then pan-fried to perfection. Perfect for sharing or as a flavorful starter.
Ingredients
Scale
Fried Zucchini Ingredients:
- 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
- 1 1/2 cups Panko bread crumbs
- Extra light olive oil for frying (enough to cover about 1/4 inch of skillet bottom)
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 Stations: Set up three bowls: one with the seasoned flour mixture (1/2 cup flour, 1 tsp salt, 1/4 tsp pepper), one with the beaten eggs, and one with the panko breadcrumbs.
- Coat Zucchini Slices: Dredge each zucchini slice in the flour mixture, shaking off excess. Then dip into the beaten eggs to coat fully, allowing extra egg to drip back into the bowl. Finally, press each piece into the panko crumbs, covering all sides thoroughly. Place coated slices on a platter and repeat with remaining zucchini.
- Heat Oil and Fry: Heat a large, heavy-bottomed non-stick skillet over medium heat and add enough extra light olive oil to cover the bottom about 1/4 inch. Heat oil to 350 degrees Fahrenheit or test by dropping a breadcrumb—it should sizzle immediately. Fry the zucchini crisps in batches, placing them in a single layer. Cook each side for about 3 minutes until golden brown, adjusting heat if they brown too quickly.
- Drain and Repeat: Transfer fried zucchini to a wire rack set over paper towels to drain excess oil. Repeat frying with remaining slices until all are cooked.
- Make Garlic Aioli Sauce: In a small bowl, mix together mayonnaise, pressed garlic, lemon juice, salt, and black pepper until combined. Serve alongside warm zucchini crisps as a dipping sauce.
Notes
- Using panko breadcrumbs gives extra crunch; you can substitute with regular breadcrumbs but expect a softer texture.
- Extra light olive oil is recommended for frying due to its higher smoke point, but any neutral oil like canola or vegetable oil works well.
- Keep zucchini slices uniform in thickness (around 1/2 inch) for even cooking.
- Use a thermometer to maintain oil temperature around 350°F for crispy, non-greasy fritters.
- Nutrition values are estimates for pan-fried zucchini; baking or air frying reduces fat content.
Nutrition
- Serving Size: 1 serving (about 6-7 crisps with sauce)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
