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Crispy Fried Zucchini with Garlic Aioli

Golden, shatteringly crisp fried zucchini rounds served with a bold, homemade garlic aioli dip. The perfect appetizer or snack.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 385

Ingredients
  

For the Crispy Fried Zucchini
  • 2 medium zucchini about 1 pound
  • 1 tsp kosher salt plus more for finishing
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1 cup plain breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • Neutral oil for frying (canola, vegetable, peanut)
  • Fresh parsley chopped, for garnish
For the Garlic Aioli
  • 2 large egg yolks at room temperature
  • 2-3 cloves garlic minced or grated
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp Dijon mustard
  • 0.5 cup neutral oil
  • 0.5 cup extra-virgin olive oil
  • Salt and white pepper to taste

Equipment

  • Large Heavy-Bottomed Pot or Dutch Oven
  • Wire rack
  • Tongs or Spider Strainer
  • Three Shallow Bowls
  • Paper towels

Method
 

  1. Slice zucchini into 1/4-1/2 inch rounds. Toss with 1 tsp salt in a colander and let sit for 30 mins to draw out moisture. Pat completely dry with paper towels.
  2. Make the aioli: Whisk egg yolks, garlic, lemon juice, and Dijon mustard. Combine oils. Whisking constantly, slowly drizzle oil into yolk mixture until thick and emulsified. Season with salt and white pepper. Refrigerate.
  3. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with both breadcrumbs, garlic powder, onion powder, paprika, and pepper mixed together.
  4. Dredge each dry zucchini round: coat in flour, then egg, then press into breadcrumb mixture. Place on a wire rack.
  5. Heat 1.5-2 inches of oil in a large, heavy pot to 365-375°F (185-190°C).
  6. Fry zucchini in batches for 2-4 minutes, until deep golden brown and crispy. Do not overcrowd the pot.
  7. Transfer fried zucchini to a wire rack to drain. Immediately season with a pinch of flaky sea salt.
  8. Serve immediately with the chilled garlic aioli for dipping.

Notes

Sweating the zucchini is crucial for crispiness. A candy thermometer is highly recommended for maintaining correct oil temperature. If the aioli breaks, see article for fix.