Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fried Zucchini with Garlic Aioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

Crispy and golden fried zucchini rounds coated in a crunchy panko breadcrumb crust, seasoned perfectly and served with a delicious garlic aioli dipping sauce. This American appetizer is easy to prepare and perfect for parties or a tasty snack.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Zucchini

  • 3 medium zucchini, sliced 1/4 inch thick

Breading Mixtures

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt (divided)
  • 1/4 tsp black pepper
  • 2 eggs, whisked
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp salt (for panko)

Frying

  • Avocado oil (enough to fill 1/2 inch in skillet)

Dipping Sauce

  • Garlic aioli for dipping

Instructions

  1. Prepare Zucchini: Wash and dry the zucchini, then slice into 1/4 inch thick rounds. Set aside.
  2. Set Up Breading Stations: In the first bowl, combine the all-purpose flour, 1 1/2 tsp salt, and black pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, mix the panko breadcrumbs with 1 tsp salt.
  3. Dredge in Flour: Take a few zucchini slices and coat them in the flour mixture, ensuring all sides are covered. Tap off any excess flour.
  4. Dip in Egg: Using a fork, dip the floured zucchini slices into the whisked eggs. Allow excess egg to drip back into the bowl before moving to the breadcrumbs.
  5. Coat with Panko: Transfer the zucchini pieces into the panko breadcrumb mixture. Press the breadcrumbs on all sides to ensure a thorough coating. Place coated zucchini on a large plate or foil-lined baking sheet. Repeat until all zucchini is breaded.
  6. Heat Oil: Place a heavy-bottomed skillet over medium-high heat. Add avocado oil to fill about 1/2 inch of the pan and heat to 350°F (175°C).
  7. Fry Zucchini: Fry zucchini slices in batches without overcrowding the pan. Cook each side for about 3 minutes or until golden brown. Adjust heat if frying too quickly to prevent burning.
  8. Drain Excess Oil: Once fried, transfer zucchini to a wire rack set over a baking sheet to drain extra oil. Repeat with remaining zucchini slices.
  9. Serve: Serve the hot, crispy fried zucchini immediately with garlic aioli for dipping.

Notes

  • Ensure the oil temperature is correct to avoid greasy or soggy zucchini.
  • Use a heavy-bottomed skillet for even heat distribution during frying.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
  • Serve immediately for best texture and flavor.
  • Garlic aioli can be store-bought or homemade for enhanced flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/fried-zucchini-with-garlic-aioli-recipe/