Description
Fried Zucchini Crisps are crispy, golden rounds of zucchini coated in seasoned flour, egg wash, and crunchy panko breadcrumbs, perfectly fried to a delightful crispness. Served with a creamy garlic aioli sauce, these make an irresistible appetizer or snack that's quick and easy to prepare.
Ingredients
Scale
Fried Zucchini
- 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
- 1 1/2 cups Panko bread crumbs
- Extra light olive oil, for frying (enough to cover 1/4" in skillet)
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 the dredging stations: Set up three bowls—one with the seasoned flour mixture (1/2 cup flour, 1 tsp salt, 1/4 tsp black pepper), one with the beaten eggs, and one with 1 1/2 cups panko bread crumbs. This assembly line will help you coat the zucchini efficiently.
- Dredge the zucchini slices: Take one zucchini round and coat it thoroughly in the flour mixture, tapping off any excess flour to prevent clumping.
- Dip in egg wash: Using a fork, dip the floured zucchini slice into the beaten eggs, turning it to coat fully. Allow excess egg to drip back into the bowl before moving to the breadcrumbs.
- Coat with breadcrumbs: Transfer the zucchini slice to the panko crumbs and cover all sides completely. Use your hands or a spoon to scoop crumbs on top for full coverage. Place the coated slices on a platter and repeat for all zucchini rounds.
- Heat the oil: Preheat a large, non-stick, heavy-bottomed skillet over medium heat. Pour in enough extra light olive oil to cover the bottom about 1/4" deep. Heat until it reaches 350˚F (or test by dropping a breadcrumb—it should sizzle immediately).
- Fry the zucchini crisps: Add the breaded zucchini slices in batches, arranging them in a single layer without overcrowding. Fry for 3 minutes per side or until each side is golden brown and crisp. Adjust heat if browning too quickly. Remove cooked zucchini and drain on a rack set over paper towels. Repeat with remaining slices.
- Make the garlic aioli sauce: In a small bowl, mix together the mayonnaise, pressed garlic clove, lemon juice, salt, and black pepper. Stir until well combined and serve alongside the warm zucchini crisps.
Notes
- For a lower-fat option, bake or air fry the zucchini crisps instead of pan-frying; this will reduce fat content.
- Use a thermometer to maintain oil temperature for even frying and to avoid soggy zucchini.
- Panko breadcrumbs provide the best crunch, but you can substitute with regular breadcrumbs if needed.
- Serve the crisps immediately for the best texture and flavor.
- The garlic aioli can be prepared ahead of time and refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 serving (approximately 6-7 crisps with sauce)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
