If you are looking for a snack that is crispy, flavorful, and irresistibly good, then you have to try this Fried Zucchini Crisps with the Best Dipping Sauce Recipe. These golden, crunchy rounds of zucchini are perfectly seasoned and paired with a rich, tangy dipping sauce that elevates every bite. Whether you’re serving them at a party or craving a delicious appetizer during the week, this recipe brings together simple ingredients and straightforward technique for a dish that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making amazing Fried Zucchini Crisps with the Best Dipping Sauce Recipe. Each element plays a crucial role in creating the perfect balance of texture, flavor, and freshness.
- Zucchini (1 1/2 lbs): Provides a firm base with a mild, slightly sweet flavor that crisps beautifully when fried.
- All-purpose flour (1/2 cup): Seasoned with salt and pepper, this helps the coating stick to the zucchini for a crunchy outer layer.
- Sea salt (1 tsp): Enhances flavor and draws out excess moisture for crispier results.
- Black pepper (1/4 tsp): Adds a subtle spice that brightens the overall taste.
- Eggs (2, beaten): Acts as the egg wash, helping the Panko crumbs adhere perfectly.
- Panko bread crumbs (1 1/2 cups): Offers a light and airy crunch that beats regular breadcrumbs every time.
- Extra light olive oil: A high smoke point oil ideal for frying without burning, keeping the crisps golden but not greasy.
- Mayonnaise (1/3 cup): The creamy base for the dipping sauce, enhancing richness and flavor.
- Garlic clove (1, pressed or grated): Infuses the dipping sauce with pungent, savory notes.
- Lemon juice (1/2 Tbsp): Adds zesty brightness to cut through the richness of the mayo.
- Additional sea salt and black pepper for dipping sauce: Balances the sauce with seasoning to taste.
How to Make Fried Zucchini Crisps with the Best Dipping Sauce Recipe
Step 1: Prepare the zucchini
Start by washing and slicing your zucchini into 1/2-inch thick rounds. This thickness ensures they cook through without becoming soggy and maintain a nice bite inside after frying.
Step 2: Season and dredge
Mix the all-purpose flour with 1 teaspoon sea salt and 1/4 teaspoon black pepper. Dredge each zucchini slice evenly in this seasoned flour mixture. This step adds a flavorful base layer that helps the coating stick better.
Step 3: Dip in egg wash
Beat 2 eggs in a shallow bowl. Dip each floured zucchini round into the egg wash, ensuring both sides are coated. This will allow the Panko crumbs to adhere for a perfect crispy finish.
Step 4: Coat with Panko breadcrumbs
Place the Panko bread crumbs in another shallow dish. Press each egg-coated zucchini slice into the crumbs, creating a thick, even layer on all sides. This is where the signature crunch of Fried Zucchini Crisps with the Best Dipping Sauce Recipe comes from.
Step 5: Fry to golden perfection
Heat a generous amount of extra light olive oil in a large skillet over medium-high heat. Once hot, fry the zucchini slices in batches, turning occasionally until they turn a beautiful golden brown on both sides—about 3-4 minutes per side. Drain them on paper towels to remove excess oil.
Step 6: Make the dipping sauce
While frying, whisk together mayonnaise, pressed garlic, lemon juice, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. This simple sauce is what makes this recipe truly unforgettable.
How to Serve Fried Zucchini Crisps with the Best Dipping Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley or basil over the warm crisps for a pop of color and fresh herbal aroma. A little grated Parmesan cheese also adds a lovely savory touch that complements the frying flavors beautifully.
Side Dishes
These Fried Zucchini Crisps shine best as an appetizer or snack but also pair wonderfully with light salads, grilled meats, or even a chilled pasta salad for a complete summer meal. The crispiness contrasts excellently with soft or juicy sides.
Creative Ways to Present
For gatherings, arrange the zucchini crisps on a large wooden board with small bowls of the dipping sauce and a variety of other dips like spicy aioli or marinara. You can also skewer several crisps per stick to create a fun finger food presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container lined with paper towels to absorb moisture. They are best enjoyed within 1 to 2 days, as the crispiness gradually diminishes over time.
Freezing
You can freeze the fried zucchini crisps after they’ve cooled completely. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. They will keep for up to one month, perfect for quick snack fixes later.
Reheating
To reheat, place the frozen or refrigerated crisps on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10 minutes. This method restores much of their original crispness better than the microwave.
FAQs
Can I use a different type of breadcrumb?
While Panko breadcrumbs are recommended for their light, airy crunch, you can substitute with regular breadcrumbs if needed. Keep in mind it may affect the texture slightly but will still be delicious.
Is it possible to bake the zucchini crisps instead of frying?
Yes, baking at 425°F (220°C) for 15-20 minutes can work. Arrange the breaded zucchini on a greased baking sheet and flip halfway through. The crisps won’t be as golden or crunchy as frying but still tasty and healthier.
What can I use if I want a dairy-free dipping sauce?
To keep the dipping sauce dairy-free, substitute mayonnaise with a vegan mayo or a mixture of avocado and lemon juice for creaminess. Add garlic and seasoning just as in the original recipe.
How do I prevent zucchini from becoming soggy?
Salting the sliced zucchini and letting it sit for about 10 minutes before cooking helps draw out excess water, resulting in a crispier final product when fried.
Can this recipe be made gluten-free?
Absolutely! Use gluten-free flour and gluten-free Panko or crushed gluten-free crackers for the coating. Make sure the other ingredients, like mayonnaise, are also gluten-free certified.
Final Thoughts
This Fried Zucchini Crisps with the Best Dipping Sauce Recipe is a wonderful way to celebrate simple ingredients and turn them into something truly special. The crispy texture and the creamy, garlicky dip make each bite a pure delight. I promise, once you try it, these little crisps will become a beloved part of your snacking or entertaining repertoire. So go ahead and give it a whirl—your taste buds will thank you!
Print
Fried Zucchini Crisps with the Best Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, golden-fried zucchini rounds served with a tangy, homemade dipping sauce. This appetizer combines tender zucchini slices coated in seasoned flour, dipped in egg wash, and breaded with crunchy Panko crumbs before being fried to perfection. The accompanying creamy garlic-lemon mayo dip complements the crisps perfectly, making it an irresistible snack or starter for any occasion.
Ingredients
Zucchini Crisps
- 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, for egg wash)
- 1 1/2 cups Panko bread crumbs
- Extra light olive oil (or another high smoke point oil for frying)
Dipping 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 zucchini: Wash and slice the zucchini into 1/2-inch thick rounds ensuring the slices are uniform for even cooking.
- Season the flour: Combine the all-purpose flour with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper in a shallow dish for dredging the zucchini.
- Set up dredging stations: Arrange three shallow dishes: one with the seasoned flour, one with the beaten eggs for an egg wash, and one with the Panko breadcrumbs.
- Coat the zucchini: Dip each zucchini slice first into the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the slice into the Panko bread crumbs to cover both sides well.
- Heat the oil: Pour extra light olive oil into a large frying pan to about 1/4 inch depth. Heat over medium heat until hot but not smoking (around 350°F).
- Fry the zucchini: Carefully place zucchini slices into the hot oil in a single layer. Fry for about 2-3 minutes per side or until golden brown and crispy. Do not overcrowd the pan; fry in batches if needed.
- Drain excess oil: Remove the fried zucchini with a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
- Make the dipping sauce: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, 1/4 tsp fine sea salt, and 1/8 tsp black pepper. Mix thoroughly until smooth.
- Serve: Arrange the zucchini crisps on a serving platter and serve immediately with the dipping sauce on the side for dipping.
Notes
- Use extra light olive oil or any oil with a high smoke point like vegetable or canola oil to avoid burning the breadcrumbs.
- For extra crispiness, double coat the zucchini by repeating the egg wash and Panko coating steps.
- If you prefer a spicier dip, add a pinch of cayenne pepper or hot sauce to the mayo sauce.
- Serve immediately to enjoy maximum crispiness as the coating can become soggy if left to sit.
- You can bake these zucchini crisps at 425°F for 20 minutes, flipping halfway, for a healthier alternative to frying.
