Crispy Fried Zucchini with Best Dipping Sauce

Servings: 6 people as an appetizer Fried Zucchini Ingredients: 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 For the Garlic Aioli 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

Ingredients

Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.

Instructions

Next, use a fork to dip floured zucchini in the beaten egg mixture, turning to fully coat, and let the excess egg drip back into the bowl before transferring to breadcrumbs. Move the zucchini to 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 so they are easier to flip and coat.

Transfer to a platter and repeat with the remaining zucchini rounds. Heat a large, non-stick, heavy-bottomed skillet over medium heat and add about 1/4" oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer or when a bread crumb sizzles in the oil then add

breaded zucchini chips in batches in a single layer and saute 3 minutes per side or until golden brown on each side. If browning too quickly, reduce the heat. Once zucchini is done frying, transfer them to a rack set over paper towels and repeat with remaining zucchini. Serve warm with aioli sauce. To Make Garlic Aioli Dip:

In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and serve.

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