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
Scale
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.
