Crisp Zucchini Bites with Garlic Aioli Dip

It’s a winner! These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp.

I should have recorded a video of the crunch for you – I wish I had! Take one of these zucchini bites for a dunk in the (ridiculously easy to make) garlic aioli before you sink your chops into it. K? It’ll make your skirt fly up (I’ll try to think of something exciting for the boys,.. hold that thought). I kind of want to dip all of my fries, chicken strips, and fingers into this sauce forever. Ok, I’ve got it, Guys: this will make your shorts sway,… no wait; that sucked. I got nothin’

This recipe can easily be doubled or even tripled, just don’t forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It’s quite delicious! 

Ingredients for Zucchini Bites:

1 large or 2 medium green or yellow zucchini, 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)
2 eggs, beaten, for egg wash
1 1/2 cups Panko Bread Crumbs
Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

For the Garlic Aioli Sauce:

1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Crisp Zucchini Bites with Garlic Aoli DipCrisp Zucchini Bites with Garlic Aoli Dip-3

How to Make the Best Zucchini Chips:

1. Create an assembly line: In the first bow, 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

Tip: You’ll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.

Crisp Zucchini Bites with Garlic Aoli Dip-2

2. Dredge all sides of zucchini chips in flour. Next, dip them in the beaten egg mixture; 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.

Crisp Zucchini Bites with Garlic Aoli Dip-4

3. 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 minutes 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.

Crisp Zucchini Bites with Garlic Aoli Dip-5 

How to make Aioli Sauce/ Aioli Dip:

1. 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. Easy peasy!

Crisp Zucchini Bites with Garlic Aoli Dip-6 

Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchenCrisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchenCrisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Crisp Zucchini Bites with Garlic Aioli Dip

4.8 from 21 reviews
Prep time:
Cook time:
Total time:
These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp. Take one of these zucchini crisps for a dunk in the garlic aioli before you sink your chops into it. K? This recipe can easily be doubled or even tripled, just don't forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It's quite delicious!
Author:
Skill Level: Easy/Medium
Cost To Make: $ varies by season
Serving: 4-6 as appetizer

Ingredients

  • Ingredients for Zucchini Crisps:
  • 1 large or 2 medium green or yellow zucchini, sliced into ½" thick rounds
  • ½ cup all-purpose flour for dredging (seasoned with 1 tsp salt and ¼ tsp black pepper)
  • 2 eggs, beaten, for egg wash
  • 1½ cups Panko Bread Crumbs
  • Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

For the Garlic Aioli Sauce:

  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper

Instructions

How to Make the Best Zucchini Chips:

  1. Create an assembly line: In the first bow, mix together: ½ cup flour with 1 tsp salt and ¼ tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1½ cups panko bread crumbs.
  2. Dredge all sides of zucchini chips in flour.
  3. Next, dip floured zucchini in the beaten egg mixture; they should be completely coated in egg.
  4. 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.
  5. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about ¼" 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 minutes 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 papertowels and serve warm with aioli sauce.

How to make Aioli Sauce/ Aioli Dip:

  1. In a small bowl, combine ⅓ cup mayo, 1 pressed garlic clove, ½ Tbsp lemon juice, ¼ tsp salt and ⅛ tsp black pepper. Stir to combine. Easy peasy!

Notes

Tip: You'll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.

Final Final Picmonkey Hashtag banner

Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Do you have any tips or tricks for keeping your hands clean when breading foods? My fingers tend to look like they’re wearing mini casts by the time I’m through. 

Read comments/reviewsAdd comment/review

  • Ashley Tawater
    November 14, 2017

    Loved this! It was awesome! Reply

    • Natasha's Kitchen
      November 14, 2017

      I’m glad you love the recipe Ashley! Thanks for sharing 🙂 Reply

  • Joyce
    May 20, 2017

    We can’t have fried foods so would it be possible to bake them and then put them under the broiler to make them crispy? Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      I have not experimented that way, but I think that would work like you were describing it. You might spray with a cooking spray to get the golden crisp crust. Reply

      • Joyce
        May 20, 2017

        Thank you….I’ll be trying it soon. Reply

  • Nicole
    March 10, 2017

    Yummy! Reply

  • Dina
    January 6, 2017

    These are the bomb! Made them several times already. The only thing I change is I use plain yogurt instead of mayo for the dipping sauce. Reply

    • Natasha's Kitchen
      January 7, 2017

      That’s a great, healthy alternative! Thank you for sharing Dina! Reply

  • Marieta
    December 23, 2016

    Great recipe. For the dip I substitute the mayo with plain yogurt and add dill and no lemon. Reply

  • Angel
    November 21, 2016

    Natasha these look amazingly good, want to make them today. just a quick question, I’m out of panco bread crumbs, could I sub with corn flake crumbs???
    Thnx:) Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Angel, you can totally do that. Let me know how you like them 😀. Reply

  • Minel
    November 19, 2016

    These came out delicious! If you need a sub for mayo.. Try Greek yogurt with 1/4 tsp of sugar! Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Thank you for sharing your healthy substitution! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.