Crispy Fried Zucchini Rounds
Crispy fried zucchini rounds with a golden coating, served with a creamy garlic dipping sauce for a delightful snack or side dish.
Ingredients
For the Zucchini Rounds
- 3 medium zucchini Trimmed and sliced into 1/4 inch rounds
- 1 cup breadcrumbs Or use panko for a coarser crunch
- 1 cup all-purpose flour
- 2 large eggs Beaten
- 1 teaspoon garlic powder
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon pepper Adjust to taste
- Oil for frying, such as canola or vegetable oil About 1/4 inch depth in frying pan
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 cloves garlic Minced
- 1 tablespoon lemon juice Freshly squeezed
Instructions
Preparation
- Wash and dry the zucchini. Trim the ends and slice into rounds about 1/4 inch thick. Pat the rounds dry with paper towels.
- Set out three shallow bowls. Mix the flour, garlic powder, salt, and pepper in the first bowl. Beat the eggs in the second bowl. Add the breadcrumbs to the third bowl.
- Dip each zucchini round in the flour and shake off the extra. Dip it in the eggs, then coat it with breadcrumbs. Press gently to help the crumbs stick.
Cooking
- Pour about 1/4 inch of oil into a frying pan. Heat over medium heat until the oil reaches about 350°F. A few breadcrumbs should sizzle when added.
- Fry the zucchini in small batches in a single layer. Cook for about 3–4 minutes per side, or until golden brown and tender. Turn sooner if the coating browns quickly.
- Lift the rounds out with tongs or a slotted spoon. Drain briefly on paper towels, then move them to a wire rack to help keep them crisp.
Make the Dipping Sauce
- Mix the mayonnaise, minced garlic, and lemon juice in a small bowl.
Serving
- Serve the warm zucchini rounds with the creamy garlic dipping sauce on the side.
Notes
For the best crunch, serve the rounds right after frying. Adjust the heat as needed to avoid burning the coating. For a variation, replace 1/4 cup of the breadcrumbs with finely grated Parmesan.