Fried Zucchini

This Fried Zucchini is tender and crunchy at the same time. Seasoned with salt and pepper, this vegetable is utterly scrumptious and so easy to make.

Course Appetizer

Cuisine American

Servings

Calories 211kcal

Author Dina

Wash, dry, and slice the zucchini into 1/4 inch rounds. Set aside.
Create an assembly line: in the first bowl combine the flour, salt, and pepper. In the second bowl, beat the eggs with a fork. In the third bowl, mix the panko bread crumbs with salt.
Dredge a few of your zucchini slices in the flour mixture, tapping off the excess.
Then, use a fork to dip the floured zucchini in the whisked egg mixture. Again, let the excess egg drip back into the bowl before transferring to breadcrumbs.
Quickly transfer the zucchini into 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 and press them in a little with your hands. Transfer to a large plate or baking sheet line with foil and repeat with the remaining zucchini rounds.
Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/2 inch of oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer. Add the breaded zucchini chips in batches in a single layer and cook for about 3 minutes per side or until golden brown on each side. If they brown too fast, reduce the heat. Once the zucchini is done frying, transfer them to a rack set over a baking sheet to catch any extra oily drippings. Repeat with remaining zucchini. Serve warm with garlic aioli sauce.