Description

Crispy fried zucchini offers a satisfying crunch with every bite, featuring tender zucchini rounds coated in seasoned Panko bread crumbs. Paired with a zesty dipping sauce, these bites transform summer squash into a delectable treat. Ideal for novice cooks, this recipe quickly delivers an irresistible appetizer that delights at any gathering.

Ingredients

Scale

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)
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

Set up an assembly line: In the first bowl, combine 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, whisk two eggs. In the third bowl, place 1 1/2 cups panko bread crumbs.
Fully coat one zucchini slice in the flour mixture, shaking off any excess.
Using a fork, dip the floured zucchini into the beaten egg mixture, ensuring it is completely covered, then allow the excess egg to drip back into the bowl before moving to the breadcrumbs.
Transfer the zucchini to the breadcrumbs and ensure all sides are coated. It can be helpful to sprinkle breadcrumbs over the zucchini to make flipping and coating easier. Place on a platter and continue with the remaining zucchini rounds.
In a large, non-stick, heavy-bottomed skillet, heat about 1/4" of oil over medium heat. Preheat the oil to 350˚F, or until a breadcrumb sizzles upon contact. Add the breaded zucchini chips in batches, ensuring they are in a single layer, and sauté for 3 minutes on each side or until they are golden brown. If they are browning too quickly, lower the heat. Once cooked, transfer the zucchini to a rack set over paper towels and repeat with the remaining pieces. Serve warm alongside the aioli sauce.

Notes

TECHNIQUE TIP: Sprinkle kosher salt on freshly fried zucchini to enhance its flavor with a salty bite.

STORAGE: Store leftover fried zucchini in an airtight container in the refrigerator for up to 2 days.

SUBSTITUTION: Yellow squash can be used in place of zucchini for a similar taste and texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 12 cupcakes
Calories: 303 kcal
Sugar: 4 g
Sodium: 704 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0.03 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 60 mg