Fried Zucchini Crisps with the Best Dipping Sauce
User Reviews
4.9
Fried Zucchini Crisps with the Best Dipping Sauce
Description
Fried Zucchini Crisps with the Best Dipping Sauce is a recipe that transforms thick zucchini slices into crisp, golden bites. The zucchini rounds are first dredged in a seasoned flour mixture, then dipped in beaten eggs, and finally coated with panko bread crumbs to ensure a crunchy exterior when fried. The frying is done in oil heated to about 350°F, which crisps the coating quickly while keeping the zucchini tender inside.
The garlic aioli sauce provides a creamy and tangy dip, made simply from mayonnaise combined with freshly pressed garlic, lemon juice, salt, and black pepper. This dip balances the richness of the fried zucchini and adds a fresh, zesty note.
These zucchini crisps make an appealing appetizer or side dish, suitable for serving to guests or a casual snack. The recipe’s step-by-step breading technique ensures even coating and crispness. Using a light olive or other high smoke-point oil keeps the frying oil stable during cooking.
Note that the original recipe's nutrition information is estimated for pan-fried crisps; baking or air-frying will reduce fat content. Adjust oil quantity as needed for frying and monitor the oil temperature to achieve optimal crispiness without greasiness.
Ingredients
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, for dredging
- 1 tsp salt fine sea salt
- 1/4 tsp black pepper freshly ground
- 2 egg 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 garlic pressed or grated, medium clove
- 1/2 Tbsp lemon juice
- 1/4 tsp salt fine sea salt
- 1/8 tsp black pepper freshly ground
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
- The nutrition label applies to pan-fried zucchini; baking or air-frying reduces fat content.
- Maintain oil temperature around 350°F for proper crisping without soggy coating.
- Use a higher smoke point oil such as extra light olive oil to prevent burning during frying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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