Ingredients:

For the Fried Zucchini:

• Zucchini – 1 ½ lbs (2 medium/large), sliced into ½” thick rounds
• All-purpose flour – ½ cup, seasoned with 1 tsp salt and ¼ tsp black pepper
• Eggs – 2, beaten (for egg wash)
• Panko bread crumbs – 1 ½ cups
• Extra light olive oil – For frying (you can substitute with vegetable oil or another high smoke point oil)

For the Garlic Aioli Sauce:

• Mayonnaise – ⅓ cup
• Garlic clove – 1 medium, pressed or grated
• Lemon juice – ½ tablespoon
• Fine sea salt – ¼ teaspoon
• Freshly ground black pepper – ⅛ teaspoon

Step-by-Step Instructions:

Step 1: Prepare the Zucchini

1. Slice the Zucchini: Start by washing the zucchini and trimming off both ends. Slice the zucchini into ½-inch thick rounds, ensuring even thickness for uniform cooking.
2. Prepare the Breading Stations:
   • In a shallow bowl, combine ½ cup of all-purpose flour with 1 teaspoon of salt and ¼ teaspoon of black pepper. Mix well.
   • In another bowl, beat 2 large eggs until smooth to create the egg wash.
   • Place 1 ½ cups of Panko bread crumbs in a third shallow dish.

Step 2: Bread the Zucchini

1. Coat the Zucchini: Dredge each zucchini slice in the seasoned flour, making sure to coat all sides. Tap off any excess flour.
2. Dip in Egg Wash: After coating with flour, dip each zucchini slice into the beaten eggs, ensuring it is fully covered with egg wash.
3. Bread with Panko: Transfer the zucchini slice into the Panko bread crumbs and press gently to adhere the crumbs. Coat both sides evenly, then place the breaded zucchini on a plate or tray. Repeat the process for all zucchini slices.

Step 3: Fry the Zucchini

1. Heat the Oil: In a large skillet, heat about ½ inch of extra light olive oil (or another high smoke point oil) over medium heat. The oil should be hot enough for frying but not smoking (around 350°F or 175°C).
2. Fry the Zucchini: Once the oil is hot, carefully place the breaded zucchini slices in the skillet, making sure not to overcrowd the pan. Fry the zucchini in batches for about 2-3 minutes per side or until golden brown and crispy.
3. Drain the Zucchini: Once the zucchini is golden and crispy on both sides, use a slotted spoon or tongs to transfer them to a plate lined with paper towels to drain any excess oil.

Step 4: Make the Garlic Aioli Sauce

1. Mix the Ingredients: In a small bowl, combine ⅓ cup of mayonnaise, 1 pressed or grated garlic clove, ½ tablespoon of fresh lemon juice, ¼ teaspoon of fine sea salt, and ⅛ teaspoon of freshly ground black pepper. Stir until the ingredients are well mixed and smooth.
2. Chill the Aioli: For best results, let the garlic aioli sit in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld together.

Step 5: Serve the Fried Zucchini

1. Plate the Zucchini: Arrange the crispy fried zucchini on a serving plate, stacking them neatly for a visually appealing presentation.
2. Serve with Aioli: Serve the fried zucchini warm, with the garlic aioli sauce on the side for dipping. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Cooking Tips:

• Choose the Right Oil: It’s important to use an oil with a high smoke point, such as extra light olive oil, vegetable oil, or canola oil. This ensures that the oil doesn’t burn before the zucchini is fried to crispy perfection.
• Monitor the Oil Temperature: Maintaining the correct oil temperature is key to achieving crispy zucchini. If the oil is too hot, the breading will burn before the zucchini cooks through. Too cold, and the zucchini will absorb too much oil, resulting in a greasy texture.
• Avoid Overcrowding the Pan: Fry the zucchini in batches, leaving space between each piece. Overcrowding the pan lowers the oil temperature and leads to uneven cooking.
• Panko Bread Crumbs: Panko bread crumbs are essential for getting that light, crispy texture. If you can’t find Panko, you can substitute with regular bread crumbs, but the texture won’t be as crispy.

Storage:

• Refrigeration: Store any leftover fried zucchini in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore the crispiness.
• Freezing: Fried zucchini is best served fresh, but if you need to freeze it, place the zucchini on a baking sheet in the freezer until frozen solid, then transfer to a freezer-safe bag. Reheat in an oven or air fryer directly from frozen to crisp them back up.
• Garlic Aioli: Store leftover garlic aioli in the fridge for up to 3 days. Stir well before serving.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 250-300 kcal
• Protein: 4-5 g
• Fat: 18-22 g
• Carbohydrates: 20-25 g
• Fiber: 3-4 g
• Sugar: 2-3 g
• Sodium: 450-500 mg

This crispy fried zucchini dish is relatively light, with most of the calories coming from the oil used for frying. The zucchini itself is low in calories and high in fiber, making it a nutritious vegetable. Pairing it with a homemade aioli sauce adds healthy fats and a delicious flavor boost.

Frequently Asked Questions (FAQs):

1. Can I bake the zucchini instead of frying it? Yes, you can bake the breaded zucchini for a healthier alternative. Place the breaded slices on a greased baking sheet and spray lightly with olive oil. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy and golden brown.

2. Can I make the garlic aioli sauce in advance? Absolutely! You can make the garlic aioli sauce a day or two in advance. Store it in an airtight container in the refrigerator and stir before serving.

3. Can I use other types of squash for this recipe? Yes, you can substitute zucchini with yellow squash or other types of summer squash. The cooking method and timing remain the same.

4. How do I keep the fried zucchini crispy? To keep the zucchini crispy, serve it immediately after frying. If you’re frying in batches, you can keep the zucchini warm in an oven set to 200°F (95°C) while you finish the rest.

5. Can I make this recipe gluten-free? Yes, to make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free Panko bread crumbs.

Conclusion:

Crispy Fried Zucchini with Garlic Aioli Sauce is a simple yet elegant dish that’s perfect for a variety of occasions. The crunchy, golden-brown zucchini paired with a creamy garlic aioli dipping sauce is a match made in heaven. Whether you’re serving this as an appetizer, side dish, or snack, it’s guaranteed to be a crowd-pleaser. Plus, the flexibility to bake or fry the zucchini makes this recipe adaptable to different preferences. Enjoy this delicious and easy-to-make dish that brings out the best of fresh summer zucchini.