Home > Appetizers > Crispy Fried Zucchini with Best Dipping Sauce

Crispy Fried Zucchini with Best Dipping Sauce

Fried Zucchini goes by many names; zucchini crisps, chips, or bites. Whatever you like to call them, one thing is certain – they are irresistibly good. You can never stop at just one, especially when you serve them with that irresistible zucchini dipping sauce (which is also super easy). Watch the video tutorial below and you’ll be craving them.

When zucchini season rolls in, we always have a surplus of zucchini from my Mom’s garden so we find creative ways to use them. Some of our favorites include Zucchini Fritters and Zucchini Casserole, but this Zucchini Crisps recipe is our kids’ favorite.

Fried Zucchini Crisps served with dipping sauce.

This post may contain affiliate links. Read my disclosure policy.

Fried Zucchini Recipe

It’s a winner! These fried 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.

You’ll love serving these zucchini crisps with the (ridiculously easy to make) garlic aioli. It’s the same sauce we use for Chicken Patties and Shrimp Cakes. You will want to dip all of your fries and Popcorn Chicken into this sauce forever.

You’ll be happy to know that this recipe can easily be doubled or even tripled, but don’t forget to multiply the garlic aioli sauce, or you will be really disappointed when it is gone.

Fried Zucchini Chips Video

Watch Natasha make the best Fried Zucchini Chips and stay tuned for the taste test to hear that irresistible crunch. I’m craving these just thinking about them.

Ingredients

The ingredients for making fried zucchini are simple. You can actually use this same process to bread a variety of vegetables and even proteins like chicken. It’s a great recipe to have in your cooking repertoire.

  • Zucchini – you’ll need 1 1/2 pounds which is about 2 medium/large zucchini.
  • All-purpose flour – season your flour with salt and pepper to give flavor to your zucchini bites
  • Eggs – beat 2 large cold eggs until well blended for your egg dip
  • Panko bread crumbs – this is my favorite bread crumb for fried zucchini because it makes them extra crispy.
  • Oil – use a high heat cooking oil. My go-to is extra light olive oil.
Ingredients for frying zucchini

For the Garlic Aioli Sauce

The ingredients here are so simple but it’s a winning combination for the best zucchini dip.

  • Mayonnaise – the creamy base for your sauce
  • Garlic – pressed or grate 1 medium/large clove
  • Lemon juice – please use freshly squeezed and not a concentrate version. It makes all the difference.
  • Salt and pepper – add these to taste. You don’t need much.
Dipping zucchini crisp into garlic aioli sauce

How to Make Fried Zucchini

Once you have your basic breading stations set up, the process moves quickly and you can bread 2 or 3 at a time if your bowls have enough space.

  • 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 zucchini – coat all sides of zucchini chips in flour.
  • Dip in egg washuse a fork to transfer zucchini into beaten egg, letting excess egg drip back into the bowl
  • Breading – coat zucchini in bread crumbs and set on a platter. Repeat with remaining zucchini rounds.
  • Fry – heat 1/4″ of oil in a large skillet over medium. Once the oil is hot (350˚F on a thermometer, or when a bread crumb sizzles), add zucchini in a single layer and saute for 3 minutes per side. Transfer to a wire rack set over paper towels and repeat with remaining zucchini.
Step by step photos how to fry zucchini crisps

Pro Tip: To elevate the taste of fried foods, as soon as the fried zucchini come out of the oil, sprinkle with kosher salt to taste. It gives the crispy exterior the perfect little salty bite. We do the same with Easy Chicken Kiev.

To Serve

We love this fried zucchini as an appetizer or snack. Pair it with the Garlic Aioli Dip recipe or these amazing dips and sauces:

Serving fried zucchini bites with dipping sauce

Common Questions

Can I substitute a different squash?

Yellow squash works great as a substitution since it is similar in size and flavor to green zucchini.

Can I make Baked Zucchini Chips?

Fried zucchini can easily be made in the oven. Set breaded zucchini onto a rimmed baking sheet, spray both sides with cooking spray, and bake in the center of a preheated oven at 425˚F for 18-20 minutes or until golden brown and crisp.

Can I make Air Fryer Zucchini Chips?

It’s even easier in the air fryer since you don’t have to flip the zucchini halfway. Spray breaded zucchini on both sides with cooking spray and air fry at 370˚F for 10-13 minutes until golden brown and crisp.

Can I use different bread crumbs?

You can use an Italian bread crumb but we prefer the Panko Crumbs for the extra crunch.

Skillet filled with fried zucchini crisps and dipping sauce

More Summer Appetizer Recipes

These are some of our favorite summer appetizers (and we often sneak them into our rotation year-round because they are that good):

I’d love to hear about your favorite summer appetizers and how you love to use up all that summer zucchini. Maybe you’re making Fried Zucchini Crisps tonight?

Fried Zucchini Crisps with the Best Dipping Sauce

4.92 from 72 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Fried Zucchini Crisps on platter served with dipping sauce

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. Don't skip the garlic aioli – it's wonderful. This recipe can easily be doubled or even tripled to serve a crowd.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: Varies by Season
Keyword: fired zucchini, zucchini chips, zucchini crisps
Cuisine: American
Course: Appetizer, Side Dish
Calories: 303
Servings: 6 people as an appetizer

Ingredients

Fried Zucchini Ingredients:

For the Garlic Aioli Sauce:

Instructions

To Make Fried Zucchini Crisps:

  1. 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.

  2. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.

  3. 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.

  4. 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.

  5. 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:

  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 and serve.

Recipe Notes

Note: Nutrition label is an estimate for pan-fried zucchini crisps. Fat content will be lower for baked or air-fried zucchini. 

Nutrition Facts
Fried Zucchini Crisps with the Best Dipping Sauce
Amount Per Serving
Calories 303 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 9g
Cholesterol 60mg20%
Sodium 704mg31%
Potassium 364mg10%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 315IU6%
Vitamin C 21mg25%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

We first published this recipe in 2014 and it has been a classic ever since. We revamped the recipe in 2022 with a new video tutorial, photos, and new tips like how to make fried zucchini in the oven or air fryer.

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Sylvia Newnam
    September 16, 2022

    I first saw Sharky with a lemon in his mouth next to the cutting board.

    Reply

  • Bill
    August 31, 2022

    Hi Natasha;
    Thanks for the recipe.
    next time give Sharky a smaller lemon. He could not get taht one down.

    Reply

  • Laurie Carr
    August 22, 2022

    Looking forward to making these.
    shark was eating the lemon just before the sauce clip.

    Reply

    • NatashasKitchen.com
      August 22, 2022

      I hope you love this recipe, Laurie! 🙂

      Reply

  • CAROL GORNTO
    August 20, 2022

    This is absolutely the BEST recipe for Fried Zucchini that I have ever eaten! I made the dipping sauce (YUM!) and also served them with Roumelade Sauce………both are fantastic with the zucchini. Thanks, Natasha!

    Reply

    • NatashasKitchen.com
      August 20, 2022

      That’s wonderful, Carol! So glad to hear that.

      Reply

  • Barbara
    August 20, 2022

    I am in heaven, these came out absolutely perfect. I did end up using the air fryer, along with GF flour and GF panko bread crumbs for my dietary needs. Thanks so much !

    Reply

    • NatashasKitchen.com
      August 20, 2022

      That’s wonderful, Barbara! So glad you enjoyed this recipe. Thank you for sharing.

      Reply

  • Cindy
    August 6, 2022

    I was taught to take the zucchini and chill in salted ice water for anywhere from 30 minutes to one hour. Remove from water and pat dry. Then follow your directions. This makes them extra crispy.

    Reply

    • NatashasKitchen.com
      August 6, 2022

      Thanks for the tip, Cindy! 🙂

      Reply

  • B. Rockwood
    August 6, 2022

    the shark was eating the lemon before Natasha used it in thr dipping sauce.

    Reply

  • Barb Howe
    August 6, 2022

    Hi Natasha
    I love your recipes
    Just wondering if I could use my air fryer for zucchini bites

    Thank you in advance
    Barb

    Reply

    • Natashas Kitchen
      August 6, 2022

      Hi Barb, I haven’t tested that yet but I saw that someone else commented that they used an air fryer and it also turned out great!

      Reply

  • Dave
    July 20, 2022

    You speak often of Panko breadcrumbs. I cannot find them here. Are regular breadcrumbs ok ?

    Reply

    • NatashasKitchen.com
      July 20, 2022

      I’ve tried with regular bread crumbs and they do work but the panko variety gives you a crisp outside which I thought was better.

      Reply

    • Judy
      August 6, 2022

      Panko crumbs are Japanese. Look for them in an Asian store or in the Asian section of your supermarket.

      Reply

    • Natalie
      August 10, 2022

      In worst case you can always make your own panko crumbs. I’ve done it before. Just google and google will tell you how.

      Reply

  • Pam
    July 19, 2022

    This was absolutely delicious. I didn’t have fresh garlic or lemon juice but substituted garlic powder and apple cider vinegar. I’m going to try potato buds in place of bread crumbs next time.

    Reply

    • Natasha's Kitchen
      July 19, 2022

      Glad you enjoyed it and sounds good, please share with us how that goes too!

      Reply

  • Karen
    July 17, 2022

    This recipe is excellent, with a perfect addition of spices mentioned. I use a bowl for the egg mixture and zip lock qt. size baggies for the flour and panko. This eliminates most of the mess and can be done slightly in advance of the frying. I enjoy your recipes along with the variety of foods you prepare. Thank you for sharing, Natasha.

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Thank you for sharing that with us Karen. I hope you’ll enjoy all the recipes that you will try!

      Reply

  • Vicki
    July 15, 2022

    I bread mine : slice the zucchini or in chunks or sticks,
    then soak them in buttermilk, then put them in flour with salt added, or any spices you like,
    I use a baggie or bowl for flour and coat them, then I fry them yum

    Reply

  • Sylvia Newnam
    July 15, 2022

    I appreciate that you had recipes for different methods of cooking. Thanks for all your great recipes.
    Sylvia

    Reply

    • NatashasKitchen.com
      July 16, 2022

      Hi Sylvia! You’re very welcome.

      Reply

  • Valerie Turton
    July 13, 2022

    Sharky was chomping on a lemon!
    Love all your recipes, i save most of them.
    Wainfleet, Ont. Canada

    Reply

    • Natashas Kitchen
      July 13, 2022

      That lemon was very fresh ;)! Thank you for your wonderful feedback, Valerie!

      Reply

  • Gloria Garrison
    July 4, 2022

    Made fried zucchini today. The best recipe I’ve used. So tasty! And using the rack kept them crunchy. Thank you

    Reply

    • NatashasKitchen.com
      July 4, 2022

      So glad to hear that, Gloria!

      Reply

  • BrieBrie
    July 1, 2022

    These look amazing! Would it still turn out great if I used cucumbers instead of zucchini? Thank you!

    Reply

    • NatashasKitchen.com
      July 1, 2022

      I have not tested this to advise.

      Reply

  • Lindsey
    June 29, 2022

    Most delicious dish my mom and I have ever fried in the cast iron skillet- the sauce is delicious as well- it’s taste like a spiced up tater sauce 🤩🤩😍😍

    Reply

    • NatashasKitchen.com
      June 29, 2022

      That’s great! So glad you enjoyed this dish.

      Reply

  • Norri Zakharchuk
    June 26, 2022

    Just made these! So delish and easy to make. I used gluten free flour and bread crumbs and they came out perfect! Thank you for your recipes!

    Reply

    • Natasha's Kitchen
      June 26, 2022

      You’re welcome and thanks a lot for sharing that with us!

      Reply

  • Ann
    June 26, 2022

    Very tasty! The only breadcrumbs I had were panko/coco crumbs so I fried them in coconut oil. I added a little dill to my aioli sauce. Yum….will make them again!

    Reply

    • Natasha's Kitchen
      June 26, 2022

      Sounds good and I’m so glad you loved it!

      Reply

  • barb
    June 25, 2022

    These are so delicious. It got me thinking about doing it with eggplant?? Any thoughts about that?

    Reply

    • Natashas Kitchen
      June 25, 2022

      Hi Barb, Eggplant might work but you might cut the slices slightly thinner. Eggplant does tend to attract and absorb oil so they might seem oilier. I think this recipe will work better with zucchini but I haven’t tested the eggplant to say for sure. I’m now curious how breaded baked eggplant would taste!

      Reply

      • Cheryl
        July 5, 2022

        Eggplant works great! Just need to pat dry, salt a bit & let sit for about an hour before bread & fry.

        Reply

        • NatashasKitchen.com
          July 5, 2022

          That’s wonderful. Thank you for sharing with us, Cheryl.

          Reply

      • Sharon Yarowy
        August 21, 2022

        I made this with eggplant I salted them first and let yhem sit for an hour in paper towel.
        Then did all the other steps but used bread crumbs flavored then air fried it in my oven. I could hVe eaten those crispy o es but made eggplsnt parmesN after they turned out wonderful not runny.

        Reply

        • Natasha's Kitchen
          August 21, 2022

          Thanks for sharing that with us, Sharon. We appreciate the additional tips.

          Reply

  • Sheila Fonner
    June 20, 2022

    Saw Sharkey eating that lemon! Haha Then when you went to cut the lemon he was gone. Can’t wait to try these. I love zucchini and squash! Love all your videos. We cook your dishes frequently.

    Reply

    • Natasha's Kitchen
      June 20, 2022

      Great catch haha! I hope you’ll love all the recipes that you will try.

      Reply

    • Natasha's Kitchen
      June 20, 2022

      Great catch, Sheila! I hope you’ll love all the recipes that you will try.

      Reply

  • Helen Godin
    June 19, 2022

    Great easy recipes! Love zucchini and summer squash.. Thank You

    Reply

    • Natasha's Kitchen
      June 19, 2022

      You’re welcome, Helen. Thank you for your comments and feedback!

      Reply

  • Rob
    June 18, 2022

    I love your recipes and videos. The pop up and advertisements on you site makes me think the only thing important to you is the likes or money you make from your site. I’m guessing that was not what you had in mind when you started the site. I’m sure you would more responses if people didn’t bail out!

    Reply

    • Natashas Kitchen
      June 18, 2022

      Hi Rob, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Melinda
    June 18, 2022

    Oh My Gosh!!!
    I made these and they look just like yours:) WooHoo
    This recipe is perfect, my family eats them up so fast that I can’t keep up with them, I put them on a plate and they’re gone in no time. I truly love this recipe!!!!
    I Love Watching all your videos, you are Awesome!!!!

    Reply

    • Natashas Kitchen
      June 18, 2022

      This comment made my day, Melinda! I’m so happy you enjoyed that! Thank you for your wonderful review!

      Reply

  • Ann Pollard
    June 17, 2022

    Looks Yummy – My Hubby likes them but I have to make my own Red Sauce – Show shack in the Lemon mouth

    Reply

  • Sheilah
    June 17, 2022

    I am so happy you include the nutritional information for your recipes but there is no serving size! Can this be added so we know how much? Husband recently diagnosed with pancreatitis so we have to closely watch fat content. Appreciate the info and love your work. Thank you.

    Reply

    • NatashasKitchen.com
      June 17, 2022

      Hi Sheilah! This recipe serves 6 people and the nutrition facts are per serving. I don’t have these measured out to see how many crisps would make 6 servings, and that would be dependent on how thick they are cut as well. You can measure the weight of crisps combined and divide that by 6 and that would be one serving. I hope that helps.

      Reply

  • Anna
    June 17, 2022

    These zucchini bites are perfectly crunchy and delicious! I love the aioli as a dip with zucchini. This was a yummy appetizer!

    Reply

    • NatashasKitchen.com
      June 17, 2022

      So glad you enjoyed these. Thank you for the wonderful review.

      Reply

  • April
    June 17, 2022

    Delicious! Love the crunch and the garlic aioli was to die for.

    Reply

    • NatashasKitchen.com
      June 17, 2022

      So glad to hear that. Thank you, April.

      Reply

  • jess
    June 17, 2022

    this is a game changing appetizer recipe, thank you for sharing this!

    Reply

    • Natashas Kitchen
      June 17, 2022

      You’re welcome! I hope it was a big hit!

      Reply

  • Herman Hale
    June 17, 2022

    these are amazing… thanks so much for what you do and for being a GREAT teacher!

    Reply

    • Natashas Kitchen
      June 17, 2022

      You’re so nice! Thank you, Herman! I’m so glad you enjoyed them!

      Reply

  • Cheryl
    April 1, 2022

    Looks so delicious.I would probably use coating mix the flour and panko in separate plastic bags and add a little hot sauce to the raw scrambled eggs and beat them really well. I use peanut oil because there is less spattering when hot. I love so many of your recipes and want to thankyou for sharing them!

    Reply

    • Natashas Kitchen
      April 1, 2022

      Thank you so much for sharing that with me! I hope you try and love this recipe soon!

      Reply

  • Ria
    February 18, 2022

    This receipe was very good just like all your recipes. Thank you for helping me learn how to cook

    Reply

    • Natashas Kitchen
      February 19, 2022

      You’re welcome, Ria! I’m so happy you’re enjoying my recipes!

      Reply

  • Ria
    February 17, 2022

    Hi for the Aioli sauce What kind of salt?
    Kosher, sea Salt, table salt.
    Thank you for your time

    Reply

    • Natashas Kitchen
      February 17, 2022

      hi Ria, I like to use fine sea salt but table salt will also work

      Reply

  • Mary G.
    August 2, 2021

    These are amazing, Natasha.
    I made then into “fries” and fried them in my air fryer. Spritz them with oil first, then air fry 400 degrees for 12 minutes.
    The sauce goes so well with them.
    Definitely will make again.

    Reply

    • Natasha's Kitchen
      August 2, 2021

      Sounds awesome and that’s a great idea and something new to try next time. Thanks for sharing that with us and for your good review!

      Reply

    • Judy
      June 17, 2022

      Thanks I was wondering if i could do the rounds in my air fryer!

      Reply

      • Natashas Kitchen
        June 17, 2022

        Hi Judy, I haven’t tested that yet but I saw that someone else commented that they used an air fryer and it also turned out great!

        Reply

    • Lise
      June 25, 2022

      You answered my question – Thanks so much! I’m going to try this when my zucchini is ready.

      Reply

  • margriet
    July 24, 2021

    I added Parmesan to panko.(used gluten free from Amazon)
    Could i prepare it all 3 hours
    ahead of time and then fry in the pan.

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Margriet, I think they are best on the same day (within 3 to 4 hours of being made). They aren’t the same if you refrigerate them since they lose their crunchiness.

      Reply

  • Octavia
    July 19, 2021

    I literally had to force myself to let these cool a bit. We are burning our mouths trying to eat them they are so good! Awesome recipe!

    Reply

    • Natasha's Kitchen
      July 19, 2021

      Hi Octavia, thanks for trying out this recipe. I’m glad that you loved it!

      Reply

  • Jocelin Stevens
    July 18, 2021

    How can we make this keto friendly? Any suggestions?

    Reply

    • Natasha's Kitchen
      July 18, 2021

      Hi Joceline, I haven’t tried making these with almond flour but I do think it’s worth experimenting with. I checked the comments and none has reported using almond flour for this either. If you experiment, let me know how it goes 🙂

      Reply

  • WM
    July 18, 2021

    Can this be done in air fryer?

    Reply

    • Natasha's Kitchen
      July 18, 2021

      I haven’t tested that yet but I saw that someone else commented that they used an air fryer and it also turned out great!

      Reply

  • Suzannah
    July 17, 2021

    If you soak the slices in ice water for about 10 minutes before dredging, they will be extra crispy (without burning) and won’t get soggy in the middle. I also use a meat fork to turn them. Works a treat!

    Reply

    • Natashas Kitchen
      July 17, 2021

      Thank you so much for sharing that with me, Suzannah!

      Reply

  • Marisa Coles
    June 14, 2021

    How long can you keep the dip for please?

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Marisa, you can store the sauce for a couple of days, I haven’t tried it longer than that.

      Reply

  • Melissa Shaw
    January 25, 2021

    I added some dil to the dip. To die for!! Thanks!

    Reply

    • Natashas Kitchen
      January 25, 2021

      Thank you so much for sharing that with me.

      Reply

      • Elke
        July 27, 2021

        Love it,

        Reply

  • Bob Lagussi
    January 7, 2021

    Love your recipe’s. Keep up the great job! I have cooked many of your dishes and became a hero in my house lol Thank you for all the great meals. My favorite so far are ricotta pancakes, philly cheesesteak, chicken chow main the list does go on

    Reply

    • Natashas Kitchen
      January 7, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • ROSEMARIE ST MICHAEL
    December 31, 2020

    I made these for lunch and it was so awesome. Crispy on the outside and soft on the inside. I used grapeseed oil to fry them. Thank You Natasha now all my dishes are from your recipes.

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so happy you enjoeyd this recipe!

      Reply

  • Nevena
    November 10, 2020

    This was so good! We couldn’t believe how a few simple ingredients made such a killer aioli. And the zucchini was also not hard at all to do and came out SO crunchy on the outside and soft on the inside. Will be making this one again. 🙂

    Reply

    • Natashas Kitchen
      November 10, 2020

      That’s just awesome, Nevena! I’m so happy you enjoyed this recipe!

      Reply

  • Tiffany
    October 18, 2020

    Can you make this recipe in the deep fryer?

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hi Tiffany, I think a deep fryer would work, but I just did it on the stove.

      Reply

  • maria
    October 11, 2020

    can i put these in the oven and for how long

    Reply

    • Natasha
      October 11, 2020

      Hi Maria, I haven’t tried baking them so I don’t have specific instructions for it.

      Reply

  • Jill Mavrinac
    September 24, 2020

    These are amazing! Thank you so much for sharing all of your wonderful recipes! My 11 year old absolutely devoured these, and said mom these are like tempura!

    Reply

    • Natashas Kitchen
      September 24, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Melissa
    August 29, 2020

    The aioli sauce makes this. Fast and easy! Try this, it will make a zucchini lover out of you.

    Reply

    • Natashas Kitchen
      August 30, 2020

      It is our favorite! Thank you for that wonderful review!

      Reply

  • Diana Roberts
    August 19, 2020

    For the guys…It will knock your socks off!

    Reply

    • Natashas Kitchen
      August 19, 2020

      Thank you for that wonderful review Diana!

      Reply

  • Tina
    August 19, 2020

    Natasha these were awesome!! I couldn’t keep enough on the plates for my daughter and her hates every veggie best friend! Only thing I changed is that I threw them in the air fryer instead of the pan. Yummy!!

    Reply

    • Natashas Kitchen
      August 19, 2020

      I’m so happy you enjoyed these Tina! Thank you for the wonderful feedback!

      Reply

  • M Rego
    July 25, 2020

    Thanks for your Zucchini bites page. I tried it today and these came out very well. The Garlic Aioli Sauce was the star, I feel. Breading for me too was bit of a mess, not good to dip the bites into the bread crumbs making it lumpy and quite unusable to coat. Will keep small portions of bread at a time or scoop it over each bite, next time. Thanks again.

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Thanks for sharing that with us, I hope you love every recipe that you try!

      Reply

  • Lynn
    July 20, 2020

    These were delicious .. loved the zucchini and the dip was perfect. Thanks for the tip on breading all of them before starting to fry. I lined them all up on a sheet pan and I was ready to fry! The leftovers warmed up well in the airfryer too.

    Reply

    • Natashas Kitchen
      July 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Rachelle
    June 13, 2020

    Excellent crunchy little wonder!
    These were so easy and such a hit. The aioli is a nice bright punch of flavor to go with it.

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Glad you loved this recipe, Rachelle!

      Reply

  • Michele White
    May 13, 2020

    Our zucchini was delicious!! Wasn’t going to make the aioli but decided to, what a nice extra flavor to the zucchini.

    Thanks!!

    Reply

    • Natashas Kitchen
      May 13, 2020

      You’re welcome, Michele! Thank you for that awesome review!

      Reply

  • Sandra Pena
    January 7, 2019

    Could these possibly be baked or cooked in an air fryer instead of being fried in oil????

    Reply

    • Natashas Kitchen
      January 7, 2019

      Hi sandra, I think it would work if you sprayed both sides with cooking spray. Without testing it myself, I couldn’t really give you exact baking times.

      Reply

  • Snizhana Svirid
    November 13, 2018

    Hi! Will this work for eggplant? I’d i slice them?

    Reply

    • Natashas Kitchen
      November 13, 2018

      I haven’t tried this with eggplane Snizhana! If you experiment I would love to know how you like it!

      Reply

  • Larisa
    August 15, 2018

    Hi Natasha!
    Thinking of making these for guests on Sunday… how long do they stay good and crispy for ? Can I make them on Saturday?
    Thanks a lot for amazing recipes!

    Reply

    • Natasha
      August 15, 2018

      Hi Larisa, these are crisp when they are made. I think you might be able to crisp them up again in the oven but they are best served fresh.

      Reply

  • Kathy Blakey
    July 14, 2018

    Great recipe. We love it. Glad I came across it when searching for fried zucchini recipes.

    Reply

    • Natashas Kitchen
      July 15, 2018

      That’s so great! I’m happy you discovered our blog. Welcome!

      Reply

  • Kathy Jaklewicz
    May 5, 2018

    Hi Natasha. Love love love your recipes and the care you use in giving nutritional info. I’m new to low carb (Dr.s orders) so I often feel like I’m wading through thick mud. You help me more than you can know. So!? About these zucchini bites. Do you think I can substitute almond flour? I’m not Keto. 50 to 100 carbs. Thanks my dear. Hey, I’m from WA state too. We have retired to FLorida but still go home often.

    Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Kathy, we are working through adding nutritional info for the recipes but it’s a slow process since we have to do them one by one, going through about 800 recipes. I haven’t tried making these with almond flour but I do think it’s worth experimenting. I checked the comments and no none has reported using almond flour for this either. If you experiment, let me know how it goes 🙂

      Reply

  • Ashley Oaks
    February 12, 2018

    Just tried this recipe as an appetizer to Sunday dinner and needless to say this was one of the greatest apps I’ve made. This dipping sauce compliments to the zucchini so well while the crunchy outside adds amazing texture. I will be cooking up some of these slices of heaven later this week. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Ashley! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review!

      Reply

  • Cheryl
    January 29, 2018

    Could I do the same with mushrooms 😊

    Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Cheryl, mushrooms are a little tough to do the same with since they soften and get juicy so I’m not sure you would be able to recreate the same crisp exterior. I haven’t tested it and being a mushroom lover, I’m so curious! If you decide try it out, let me know how it goes.

      Reply

  • John Okay
    January 1, 2018

    Guys it is so tasty it will pop your fly.

    Reply

    • Natasha's Kitchen
      January 1, 2018

      Lol, I’m glad you love it John!

      Reply

  • Marina
    December 17, 2017

    Natasha you are amazing for sharing all your recipes! This recipe is delicious!! Yum Yum Yum!
    I am trying all your recipes! They are delicious. I myself come from Kazakhstan and I swear your recipes are just like my grandma’s, my grandma was ukrainian. Keep it up, I book marked your blog!

    Reply

    • Natasha's Kitchen
      December 18, 2017

      Hello Marina! I’m happy to hear how much you are enjoying the recipes! Thanks for following and sharing your encouraging comments!

      Reply

  • 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

        • Sandra Pena
          January 7, 2019

          Hello Joyce, How did the baked version turn out. I was wondering the same thing. Maybe even cooking them in an air fryer.

          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

  • Paramitha Nasimova
    September 24, 2016

    I’ve never ever been as shocked as last night when my fussy lil boy eat those zucchini with the dip just like nothing botter him. He normally would say NO to any fruits n vegetables! Maybe next time I will try to make any vegetables this way 😂😂😂 Well done Natasha n husband! I love this recipe to the moon n back!

    Ps: The Happiest Hopeless Mummy With Fussy Kid Eater

    Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      That is the best when kids love what we moms make 😁. That’s so great!

      Reply

  • Ildi
    September 12, 2016

    It’s my second time making them.
    Fail proof recipe!
    Delicious! Thank you!

    Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thank you for the awesome review! 🙂

      Reply

  • Shannon
    August 28, 2016

    About how many bites does this recipe make? I was just wondering because I’m planning to make them for church snacks, and I need to know if I need to double or triple, etc, the recipe. Thanks!

    Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Hi Shannon, it depends on how large your zucchini are. Its about 20 to 30 bites. You’ll probably want to triple the recipe for a large crowd. I double it for 6 to 8 people.

      Reply

  • Kitti
    August 18, 2016

    It’s that time of year again… looking for new zucchini recipes! This recipe was great fun to cook, hubby and I fried up a giant batch along with a ton of aioli. One thing I feel everyone is missing out on is grated cucumber in the aioli… A dash of sriracha & a tbsp of vinegar don’t hurt either. Tastes just like the dip at black angus. *LOVE*

    Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Kitti, thank you for sharing your tips, reading your comment is making me hungry 😋.

      Reply

  • chhaya gandhi
    August 12, 2016

    can u suggest a substitute for eggs as we do not eat eggs

    Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      I really haven’t tried anything else so I’m not sure what would work to keep the bread crumbs on. Does someone else have any ideas?

      Reply

      • Jan Spilsbury
        November 28, 2016

        I use Greek yogurt (no need to use flour either) to dip chicken wings in before crumbing them. And believe me, they are delicious!! Maybe worth a try on the zucchini rounds!

        Reply

        • Natasha
          natashaskitchen
          November 28, 2016

          Wow that does sound really good!! Thank you for sharing that with me 🙂

          Reply

      • George Hughes
        September 3, 2017

        There are egg substitutes out there, experiment!

        Reply

    • Marieta
      December 23, 2016

      Try mayonnaise

      Reply

  • Ildiko
    August 3, 2016

    These are awesome!!
    So easy and delicious!
    I have a few zucchini crisps/fritters recipes but this one is the best!
    Thank you so much 🙂

    Reply

  • Jennifer
    August 2, 2016

    Natasha- Any leftovers freeze well on a cookie sheet to bake and enjoy later!!

    Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Thank you so much for sharing that awesome tip!

      Reply

  • Lana
    July 28, 2016

    Yummy!!! I plan to add some Parmesan cheese into the breadcrumbs and add some cheese crunch 😋 Your recipes are amazing

    Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      Oh wow that does sound really good!

      Reply

  • Rosanna
    July 18, 2016

    Hi…This looks great. Do you have a suggestion on how I can keep these crisp. I would need to take them to someones house for our gourmet group. So I am just afraid after frying them they will get mushy. Any thoughts?? thanks so much appreciate any help

    Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      They are most crisp when fresh but to keep them crisp longer, I would suggest keeping them in a single layer and place them on a papertowel lined plate once they are out of the pan. To transport, transfer to a clean paper-towel lined plate keeping them in a single layer and do not cover them while they are warm or the steam will cause them to soften. Sounds like a fun group! 🙂

      Reply

  • Joice
    July 1, 2016

    How early can this be made .

    Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Polina, I think they are best the same day (within 3 to 4 hours of being made). They just aren’t the same if you refrigerate them since they lose their crunchiness.

      Reply

  • Sue @ Frugal Gifts 2 Give
    May 31, 2016

    I love zucchini and this looks divine! Can’t wait to try it! Thank you!

    Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      You won’t be disappointed and don’t forget the make the sauce 😁.

      Reply

      • Sue @ Frugal Gifts 2 Give
        May 31, 2016

        I won’t! That sounds delicious as well!

        Reply

  • Pat
    May 21, 2016

    Made these last night. This will definitely be a recipe to make again -.a keeper.

    Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      I’m so happy you enjoyed it!! 🙂

      Reply

  • Blake R.
    April 14, 2016

    Use forks in the egg wash and in the panko bread crumb bowls and your fingers won’t get crusty! Plus it makes them turn out more even 🙂

    Delicious though, I’ve made them twice already and I only discovered the recipe a week ago!

    Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Thank yo so much for the awesome tip and great review! No more batter-covered fingers! 🙂

      Reply

  • Shruti
    March 17, 2016

    Can we replace egg with any other ingredient in the recipe?

    Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      Hi Shruti, I really haven’t tested any eggless substitutes but you might try using cream instead of egg to get a coating that will hold the bread crumbs on there. Melted butter may also work. Let me know if you test anything out.

      Reply

  • laura h.
    September 24, 2015

    can i make these baked?

    Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      I think it would work if you sprayed both sides with cooking spray. Without testing it myself, I couldn’t really give you exact baking times.

      Reply

    • Lauren Smetana
      November 7, 2016

      I just discovered and made this recipe and decided to try and bake them for a slightly healthier version of the recipe. They still tasted AH-MAZING and crisp like you pulled them out of a fryer!

      I prepared them the exact same way and placed them on broiler pan/rack making sure not to overcrowd the pan too much. I baked them at 425 for 12 minutes, then flipped them all over and then cooked another 8 minutes.

      Reply

      • Natasha
        natashaskitchen
        November 7, 2016

        That’s awesome!! Thank you for sharing!

        Reply

  • Julia
    August 20, 2015

    Hi Natasha! Can I use bread crumbs from dry bread instead of buying the crumbs from the store?

    Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      You can use your own homemade breadcrumbs. I like the Panko breadcrumbs because they are a little larger than the kind that you can achieve at home using your food processor or blender. It will work either way.

      Reply

  • ilakhya
    August 7, 2015

    oh my god,, I never know we can do a dish in cucumber. Thanks for sharing.

    Reply

  • Steffanie
    July 14, 2015

    Can you do this recipe without flour and just do the egg dip then in Italian breadcrumbs?

    Reply

    • Natasha
      natashaskitchen
      July 14, 2015

      It works best with flour. If you have a gluten intolerance, you can use a gluten-free flour. It would still work without the flour but I think the breading would adhere better and oil would be less likely to get into the zucchini.

      Reply

  • Janebaumel
    July 11, 2015

    HI, Thanks for the idea for this crispy zucchini recipe.

    When coating food, the rule is ‘one wet hand, one dry hand’ ! Simple but logical once understood 🙂

    Reply

    • Natasha
      natashaskitchen
      July 11, 2015

      I try, but my hands always end up all messy anyways. :). I guess they have a mind of their own 😉

      Reply

  • Shana
    June 11, 2015

    Made this dish with dinner tonight. Was super easy and awesome. Thanks for sharing.

    Reply

    • Natasha
      natashaskitchen
      June 11, 2015

      You’re so welcome. Thanks for the great review! 🙂

      Reply

  • Lorena Tingson
    May 23, 2015

    To keep my fingers hands clean when breading, I tied forks or small tongs for each, one for flour, one for beaten egg mixture and one for bread crumbs. Both works, but forks work best for me.

    Reply

    • Natasha
      natashaskitchen
      May 23, 2015

      That’s a great tip! Thank you so much Lorena 🙂

      Reply

  • Liliya
    April 9, 2015

    Natasha, would it make a difference if I put salt directly on them instead of in the flour? I know some water will come out of them. Will that make them soggy afterwards? I prefer them hard and crunchy but a few minutes after I fry them, they turn really soft or soggy. I tried making a thicker coating but it didn’t work. Please help, thanks.

    Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      Putting salt directly on the zucchini might make them more moist especially if they sit for awhile with the salt on them. The method that I shared does not make them soggy at all. They are crisp on the outside and stay that way for a while after.

      Reply

      • Sheila Pinto
        September 1, 2020

        Hi Natasha for those on diet restrictions could you please suggest an alternative to Mayonnaise to make the sauce.

        Thank you.

        Sheila Pinto

        Reply

        • Natashas Kitchen
          September 1, 2020

          Hi Sheila, I haven’t tested this but here is what one of our readers wrote: “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.” I hope that is helpful.

          Reply

  • Olya
    February 14, 2015

    These are absolutely divine!!

    Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      I’m so happy you enjoyed the recipe! Thank you 🙂

      Reply

  • Nancy
    January 5, 2015

    You had the boys when our skirts flew up!

    Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Oh good ;). I guess I should have quite while I was ahead. ha ha!

      Reply

  • JuleneTheGypsy
    November 23, 2014

    Unbelievable! I followed the recipe exactly, except I only had 1 small zucchini so I halved it. They turned out perfectly crispy on the outside and juicy on the inside. SO GOOD! I only had a lime and used that for the ailoi. I just made these as a side for lunch and my husband said “I feel like I’m being fed like a king!!” Haha! I’m not the best cook in the world and pulled this off easily. Highly recommended!

    Reply

  • Sara
    November 15, 2014

    These look delicious! Any chance they could be baked instead of fried???

    Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      I haven’t tried baking them, but if you do, I’d suggest spraying them lightly with cooking spray and then baking. You might try at 375˚F for 15 minutes or until crisp on the outside and tender inside. Let me know how it goes. 🙂

      Reply

  • Sidney
    November 10, 2014

    hello,

    I haven’t tried your recipe yet but it seems really good.
    I just have a remark, because I am French for the French Riviera home of Aioli.
    aioli based is an all dish in France made with white fish, potatoes, carots, Devils eggs and the salsa aioli which is garlic and oil (ai = garlic and oli= oil).
    So yes it’s correct to say garlic aioli, but you are repeating yourself…
    (I don’t want to be mean, I just want to explain what it means)

    Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Thanks so much for sharing your expertise 😉

      Reply

  • Hillary
    October 29, 2014

    Have you ever made in a deep fryer? Or do you recommend just doing it on the stove?

    Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      I think a deep fryer would work, but I just did it on the stove.

      Reply

  • Olga
    October 11, 2014

    Im not sure if it was asked already or mentioned in the recipie…. but how long in advance can i make these? Do they get soggy fast?

    Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      I think they are best fresh or at least within a couple hours of making them. They don’t really get soggy fast, but they would probably soften up after refrigeration.

      Reply

  • Tim
    September 27, 2014

    Looks like a delicious recipe I can’t wait to try. Thanks for sharing.

    Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I hope you LOVE it as much as we do 🙂

      Reply

  • Irina
    September 4, 2014

    This looks so delicious! Can I use a different ingredient instead of mayo?

    Reply

    • Natasha
      natashaskitchen
      September 5, 2014

      To be honest, I haven’t tested the aioli sauce with any other ingredients. You could always serve it with a different sauce; even fry sauce! 🙂 You could give Greek Yogurt a try and then you’d have more of a tzatziki sauce 😉 https://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe/

      Reply

      • Shirley Loden
        June 7, 2020

        spicy mayo (sriracha & mayo mixed together – it’s yummy and you get to control the heat)

        Reply

  • Sarah
    September 3, 2014

    I just fell in love with this recipe, Do you have any healthier suggestions for oil that has a higher smoke point? I know avocado oil is good but it’s way too expensive for frying use. Thanks for sharing 🙂

    Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      I have fried foods with extra light olive oil before. Its not nearly as expensive as avocado oil, but it works pretty well.

      Reply

      • Sarah
        September 4, 2014

        thanks!!

        Reply

  • Poornima
    August 31, 2014

    Can u believe that your website made me an addict, I kept browsing all the recipes from last two days. Made cupcakes and zucchini chips with aioli sauce. Love the pictures which made to drool and cannot decide what to make first. My family loved the cupcakes and chips too.Thanks aton..God bless you.

    Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      I’m so happy you are enjoying the blog and recipes. God bless you too in all of your cooking adventures! 🙂

      Reply

  • Elizabeth
    August 26, 2014

    I love your blog! I especially loved this recipe! What host website do you use for this blog? I love how chic it is.

    Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      It is a wordpress blog with the Thesis 2.0 platform 🙂

      Reply

  • Anna
    July 30, 2014

    Will regular bread crumbs work? I don’t have the Panko kind…:)

    Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      I’ve tried with regular bread crumbs and they do work but the panko variety gives you a crisp outside which I thought was better. 🙂

      Reply

  • Stacy
    July 28, 2014

    Hi Natasha!! Love your blog, I was wondering what font you use for the titles(appetizers, drinks, lunch, etc.) and the font you use for your photo recipe index. It’s really pretty and has style. I want to use the fonts on this class project…Thanks!
    Love the recipes:) everything looks soooooo good:)

    Reply

    • Natasha
      natashaskitchen
      July 28, 2014

      I’m not sure how to figure that one out. It’s coded into the site and our site designer did it for us. I’ll see what I can find out.

      Reply

  • Annebelle
    July 27, 2014

    Hi-I was going to leave a comment on your resources to bloggers page but for some reason I wasnt able to, dont know why. But anyways i was wondering since a friend told me that like if you get enough views/followers companies would pay you to have their ads on your page…i dont know i was just wondering…

    Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      Thank you for bringing that to my attention, you should be able to leave a comment there. For the first two years of our blog, it was more of a hobby and we did not have any sponsors/ ads on the site. We currently work with BlogHer ad network and Lijit network. We have found that working with individual companies is very time consuming, but working with a network is more efficient and the ad quality tends to be higher. I hope that helps 🙂

      Reply

  • Di
    July 17, 2014

    Hi natasha! I made them and they are incredible ) probably the best way that I’ve ever eaten zucchini. And the sauce is just out of this world 😉 My son who’s almost 2 yrs old would dip the zucchini in it, lick it off and dip again and lick it off lol until I told him to eat thr zucchini too. Thanks for the recipe!!

    Reply

    • Natasha
      natashaskitchen
      July 17, 2014

      I’m so happy that you and your son loved the recipe :). Thank you so much for the great review, this recipe is also a favorite with our son too.

      Reply

  • Tanya
    July 9, 2014

    Natasha, these are da bomb!!! We love our zucchini and the combination of the crunchy outer and soft inside is just perfect. Made them 2 days in a row.Even my 3 yr old ate them but he dipped his in ranch because he’s not a fan of garlic(yet). Thank you for such a quick, easy and most importantly delicious recipe. Do you think this would work with eggplant?

    Reply

    • Natasha
      natashaskitchen
      July 9, 2014

      My son ate them with ranch too! 🙂 Eggplant … Hmm… They might work but you might cut the slices slightly thinner. Eggplant does tend to attract and absorb oil so they might seem oilier. I think this recipe will work better with zucchini but I haven’t tested the eggplant to say for sure. I’m now curious how breaded baked eggplant would taste!

      Reply

  • Cristina Grumeza
    July 7, 2014

    I just finished making these zucchini bites and they are absolutely delicious ! You are my inspiration to be more creative with cooking ! Thank you for the recipe !

    Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      I’m so happy you liked the recipe 🙂 You’re so welcome! I’m happy to be a source of inspiration.

      Reply

  • Julia @Vikalinka
    July 4, 2014

    Ahhh, pure perfection! On my way out to get zucchini… 🙂

    Reply

    • Natasha
      natashaskitchen
      July 4, 2014

      Do you grow them? My parents garden is flooded with them right now. I think you’ll love these! 🙂

      Reply

      • Julia @Vikalinka
        July 5, 2014

        I planted a whole bunch this year but they were all destroyed by foxes (a huge problem in London!!) so I buy them. Thankfully, they are pretty cheap!

        Reply

        • Natasha
          natashaskitchen
          July 5, 2014

          Wow! Foxes? That’s such a bummer. Yeah this time of year they are priced really well. 🙂

          Reply

  • Jessica @ Jessiker Bakes
    July 1, 2014

    These bites look delicious! I can’t get over that garlic aioli dip. 🙂 I use a tip I learned on Diners Drive-Ins and Dives wet hand and dry hand, that way they never mix!

    Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      Oooh great tip! Thanks so much for sharing 🙂 Yes that garlic aioli is so so good!

      Reply

  • Norma | Allspice and Nutmeg
    July 1, 2014

    I love how crispy these are. I definitely want to try. Pinning!

    Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      Norma, thank you so much for pinning! I sure appreciate it 🙂

      Reply

  • Anjana @ At The Corner Of Happy & Harried
    June 30, 2014

    Oh, that looks wonderful! I too struggle with the whole breading and coating process!!

    Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      Oh well, it’s all worth it in the end! 😉

      Reply

  • Lindsey @ American Heritage Cooking
    June 30, 2014

    Have I mentioned that you are my kitchen hero?! These look amazing! I can’t wait to try these out on my husband the next time he is home (sadness…hopefully soon). That last photo? I almost passed out from desire! Yummy

    Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      lol. Your comments are the best! 🙂 I hope you and your hubs enjoy these!

      Reply

      • Lindsey @ American Heritage Cooking
        July 2, 2014

        Well wonderful people deserve wonderful comments! Amiright?! 🙂

        I can’t wait to see what you are serving/eating this 4th weekend on IG!!!! I’ll have to live vicariously through you.

        Reply

        • Natasha
          natashaskitchen
          July 2, 2014

          Sheesh you’re so nice Lindsey 🙂 Are you working this 4th of July? It also happens to be my hubby’s b-day 🙂

          Reply

          • Lindsey @ American Heritage Cooking
            July 2, 2014

            Yup my Hubs and I are working. One of the downsides to being self-employed, but at least we get to work together!

            If I had to share my b-day with a holiday, I would choose the 4th! So much fun! Happy early b-day to your Hubby!

          • Natasha
            natashaskitchen
            July 2, 2014

            Absolutely; he always has fireworks on his birthday! 🙂 And there’s always a party every year 🙂 Happy 4th of July to you both. It is so nice to work together. Such a blessing.

  • Andi C.
    June 30, 2014

    Oh my goodness! I LOVE fried zucchini and never make it because it gets soggy too quickly. These look soooo good – I’m going to try your way with the flour coating first. You’ve added lots of good flavors and the sauce recipe too – bet they are delicious – thank you!!

    Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      These are amazingly crunchy. I was impressed that they stayed crunchy even at room temp and not just right after they were cooked. And they are so juicy on the inside, and the sauce, oh the sauce!! 🙂 You’re welcome Andi and I think you’ll love these!

      Reply

  • Marina
    June 29, 2014

    Those look perfect!! Just in time for 4th of July

    Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      That’s a great idea! I’m adding them to the menu. 🙂

      Reply

  • Jaclyn
    June 29, 2014

    These look perfect! I actually just bought zucchini yesterday to make this same kind of thing but I’m sure there is no way mine will look anywhere near as good as yours!! Perfection!

    Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      Haha yeah, yeah your food is always perfection! But thank you Jaclyn, you’re so sweet 🙂

      Reply

  • D
    June 29, 2014

    Thank you for the amazing zucchini chip recipe. In regard to keeping your fingers clean, I would try large tweezers. I have a pair that are about 6 inches in length. Should work I would think.

    Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      I like that idea! I have tried with tongs but they were too big 🙂 Thank you!

      Reply

  • Nell
    June 28, 2014

    The pictures are incredible. I really like zucchini and this recipe I have to try!

    Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      If you like zucchini, you will LOVE these! My sister came over and tried them and called me in the evening for the recipe so she could make them again that night! 🙂

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

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