Crisp Zucchini Bites with Garlic Aioli Dip (natashaskitchen)

Zucchini Crisps

1 large or 2 medium green or yellow zucchini, sliced into 1/2″ thick rounds
1/2 c flour for dredging (seasoned with 1 t salt and 1/4 t black pepper)
2 eggs, beaten, for egg wash
1 1/2 c Panko Bread Crumbs
oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

In the first bow, mix together: flour with salt pepper. In the second bowl, beat eggs with a fork. In the third bowl, add panko bread crumbs. Dredge all sides of zucchini chips in flour. Next, dip floured zucchini in the beaten egg mix; they should be completely coated in egg. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 min per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with aioli sauce.

Garlic Aioli Sauce

1/3 c mayonnaise
1 garlic clove, pressed
1/2 T lemon juice
1/4 t salt
1/8 t black pepper

In a small bowl, combine  all ingredients and stir together well.

Healthier Dipping Sauce

1/3 c Greek yogurt
1/4 t sugar or to taste

Mix together well.


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