Fried Zucchini Crisps with the Best Dipping Sauce
User Reviews
4.9
282 reviews
Excellent
Fried Zucchini Crisps with the Best Dipping Sauce
Report
These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp. Don't skip the garlic aioli - it's wonderful. This recipe can easily be doubled or even tripled to serve a crowd.
Share:
Ingredients
Fried Zucchini Ingredients:
- 1 1/2 lbs zucchini (2 medium/large) sliced into 1/2" thick rounds
- 1/2 cup all-purpose flour for dredging 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 Use a higher smoke point oil for frying
For the 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
To Make Fried Zucchini Crisps:
- Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs.
- Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.
- Next, use a fork to dip floured zucchini in the beaten egg mixture, turning to fully coat, and let the excess egg drip back into the bowl before transferring to breadcrumbs.
- Move the zucchini to the bread crumbs bowl and coat all sides of the zucchini with crumbs. It helps to scoop the breading on top of the zucchini pieces so they are easier to flip and coat. Transfer to a platter and repeat with the remaining zucchini rounds.
- Heat a large, non-stick, heavy-bottomed skillet over medium heat and add about 1/4" oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer or when a bread crumb sizzles in the oil then add breaded zucchini chips in batches in a single layer and saute 3 minutes per side or until golden brown on each side. If browning too quickly, reduce the heat. Once zucchini is done frying, transfer them to a rack set over paper towels and repeat with remaining zucchini. Serve warm with aioli sauce.
To Make Garlic Aioli Dip:
- In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and serve.
Notes
- Note: Nutrition label is an estimate for pan-fried zucchini crisps. Fat content will be lower for baked or air-fried zucchini.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbs
23g
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
60mg
(20%)
Sodium
704mg
(29%)
Potassium
364mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
315IU
(6%)
Vitamin C
21mg
(23%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people as an appetizer
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbs | 23g | |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 60mg | 20% |
| Sodium | 704mg | 29% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
282 reviews
Excellent
Other Recipes
You'll Also Love
