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.
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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.
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.
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 wash – use 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.
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:
Common Questions
Yellow squash works great as a substitution since it is similar in size and flavor to green zucchini.
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.
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.
You can use an Italian bread crumb but we prefer the Panko Crumbs for the extra crunch.
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
Ingredients
Fried Zucchini Ingredients:
- 1 1/2 lbs zucchini, (2 medium/large) 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
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 eggs, beaten, for egg wash
- 1 1/2 cups Panko bread crumbs
- extra light olive oil, Use a higher smoke point oil for frying
For the Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 medium garlic clove, pressed or grated
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
To Make Fried Zucchini Crisps:
- 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 one of your zucchini slices fully in the flour mixture, tapping off the excess.
- 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.
- 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.
- 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:
- 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.
Notes
Nutrition Per Serving
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
these were the best!! great recipe! I made mine in the oven and they were perfect, crispy, flavorful, and easy. A+
That’s wonderful, Lisa! So glad you loved it.
These were so yummy and crunchy. I made them as per the recipe the first time around to see if it needed any tweaks. In future I may try adding some parmesean cheese to the breading next time, and some herbs to the flour. But I was disappointed with the airfryer ones. I think maybe my airfryer is not as hot as some…they didn’t crisp up enough, and were pale compared to the stove top ones. I was surprised to find out that these are even good the next day cold. Still had a bit of crisp (just enough to keep them together) and the flavours were still great. One tip for future readers – I had some Duke’s mayo on hand, and I thought it was lemony on it’s own, so I skipped the lemon juice (didn’t have any in the house) and the aioli worked out great. Everyone loved it.
Thanks for sharing, Laurel!
Hi Natasha…can your fried zucchini chips be made ahead and reheated?
Hi Wendy, 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.
Made this recipe last week, and it was so delicious. The dipping sauce was a great addition. Perfect recipe for our garden bounty of zucchini.
This is one of our favorite ways to use up our zucchini’s! I’m so glad you loved it too.
Omg Natasha, they were so good and the garlic Aioli sauce was excellent!! I made them in the air fryer and my taste buds were bursting with flavour!! Thank you for this awesome recipe! It’s truly a keeper. Lisa G from LaSalle Ontario Canada
You’re very welcome, Lisa. I’m so happy that you loved this recipe a lot!
I love your recipes ,I have made so many, I tell all my friends about your recioes
Thank you so much, Charlotte.
Oh my goodness these were amazing Natasha! I cook a lot of different things and this is making it to my recipe book! I made it as is and it was great! The next time I added fresh parm to the Panko and a little salt and pepper. My whole family loves them! They are so crispy. The panko was a great idea! Thank you so much for sharing!
Hi Cindy! You’re very welcome. I’m so glad they were a hit with the family.
These have quickly become one of my family’s favorite sides! And the dipping sauce…YUM! We bake them in the air fryer and they come out fantastic. Just spray with some oil for an extra crispy crunch!
Thank you for sharing, George! I’m glad you love the recipe!
Beyond delicious. I would have taken a photo but they disappeared too quickly. However I will add they looked as great as your picture. Will make these often!
Hi Sharee! I’m so glad they were a hit! Thank you for sharing.
Yumsters, big success at home, everyone kept coming back for “just one more zucchini.” This is a great recipe for both kids that do, and don’t, like to eat their veggies.
I personally don’t like it when any sauce tastes too much like mayo, so for the sauce, I used a 1/4 cup mayo and added sour cream to get up to the 1/3 cup total, and then added 1 Tbsp lemon – this worked for my taste. Thank you for providing a foundation sauce recipe that I could play around with. I’ll be using this sauce for other stuff, too.
Overall, this recipe is easy and delicious, with ingredients that I will likely have in my fridge on any given day.
Thanks so much for your awesome feedback, Monica. So glad that you enjoyed this recipe!
Obsessed with this recipe. We make this almost every week and just can’t get enough. So simple. So delicious.
That’s wonderful, Vera! Thank you for the feedback.
I first saw Sharky with a lemon in his mouth next to the cutting board.
Hi Natasha;
Thanks for the recipe.
next time give Sharky a smaller lemon. He could not get taht one down.
Looking forward to making these.
shark was eating the lemon just before the sauce clip.
I hope you love this recipe, Laurie! 🙂
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!
That’s wonderful, Carol! So glad to hear that.
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 !
That’s wonderful, Barbara! So glad you enjoyed this recipe. Thank you for sharing.
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.
Thanks for the tip, Cindy! 🙂
the shark was eating the lemon before Natasha used it in thr dipping sauce.
Hi Natasha
I love your recipes
Just wondering if I could use my air fryer for zucchini bites
Thank you in advance
Barb
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!
You speak often of Panko breadcrumbs. I cannot find them here. Are regular breadcrumbs ok ?
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.
Panko crumbs are Japanese. Look for them in an Asian store or in the Asian section of your supermarket.
In worst case you can always make your own panko crumbs. I’ve done it before. Just google and google will tell you how.
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.
Glad you enjoyed it and sounds good, please share with us how that goes too!
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.
Thank you for sharing that with us Karen. I hope you’ll enjoy all the recipes that you will try!
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
I appreciate that you had recipes for different methods of cooking. Thanks for all your great recipes.
Sylvia
Hi Sylvia! You’re very welcome.
Sharky was chomping on a lemon!
Love all your recipes, i save most of them.
Wainfleet, Ont. Canada
That lemon was very fresh ;)! Thank you for your wonderful feedback, Valerie!
Made fried zucchini today. The best recipe I’ve used. So tasty! And using the rack kept them crunchy. Thank you
So glad to hear that, Gloria!
These look amazing! Would it still turn out great if I used cucumbers instead of zucchini? Thank you!
I have not tested this to advise.
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 🤩🤩😍😍
That’s great! So glad you enjoyed this dish.
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!
You’re welcome and thanks a lot for sharing that with us!
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!
Sounds good and I’m so glad you loved it!
These are so delicious. It got me thinking about doing it with eggplant?? Any thoughts about that?
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!
Eggplant works great! Just need to pat dry, salt a bit & let sit for about an hour before bread & fry.
That’s wonderful. Thank you for sharing with us, Cheryl.
Thank you Cheryl, I was hoping someone tried it with eggplant. I’m going to try it tonight. I have an eggplant I need to use!
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.
Thanks for sharing that with us, Sharon. We appreciate the additional tips.
I also make these often with eggplant. I actually have found that the salting and letting rest first is unnecessary. Just slice and bread. When the second side is almost finished frying, I top the slices with a little chili sauce and fresh mozzarella cheese (or other mild cheese on hand) and cover for a few minutes until the cheese melts. Although we like the fried version best, it does also work baked in the oven with a little oil spritz.
Thank you for sharing, Jean!
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.
Great catch haha! I hope you’ll love all the recipes that you will try.
Great catch, Sheila! I hope you’ll love all the recipes that you will try.
Great easy recipes! Love zucchini and summer squash.. Thank You
You’re welcome, Helen. Thank you for your comments and feedback!
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!
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.
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!!!!
This comment made my day, Melinda! I’m so happy you enjoyed that! Thank you for your wonderful review!
Looks Yummy – My Hubby likes them but I have to make my own Red Sauce – Show shack in the Lemon mouth
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.
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.
These zucchini bites are perfectly crunchy and delicious! I love the aioli as a dip with zucchini. This was a yummy appetizer!
So glad you enjoyed these. Thank you for the wonderful review.
Delicious! Love the crunch and the garlic aioli was to die for.
So glad to hear that. Thank you, April.
this is a game changing appetizer recipe, thank you for sharing this!
You’re welcome! I hope it was a big hit!
these are amazing… thanks so much for what you do and for being a GREAT teacher!
You’re so nice! Thank you, Herman! I’m so glad you enjoyed them!
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!
Thank you so much for sharing that with me! I hope you try and love this recipe soon!
This receipe was very good just like all your recipes. Thank you for helping me learn how to cook
You’re welcome, Ria! I’m so happy you’re enjoying my recipes!
Hi for the Aioli sauce What kind of salt?
Kosher, sea Salt, table salt.
Thank you for your time
hi Ria, I like to use fine sea salt but table salt will also work
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.
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!
Thanks I was wondering if i could do the rounds in my air fryer!
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!
You answered my question – Thanks so much! I’m going to try this when my zucchini is ready.
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.
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.
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!
Hi Octavia, thanks for trying out this recipe. I’m glad that you loved it!
How can we make this keto friendly? Any suggestions?
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 🙂
Can this be done in air fryer?
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!
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!
Thank you so much for sharing that with me, Suzannah!
How long can you keep the dip for please?
Hi Marisa, you can store the sauce for a couple of days, I haven’t tried it longer than that.
I added some dil to the dip. To die for!! Thanks!
Thank you so much for sharing that with me.
Love it,
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
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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.
I’m so happy you enjoeyd this recipe!
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. 🙂
That’s just awesome, Nevena! I’m so happy you enjoyed this recipe!
Can you make this recipe in the deep fryer?
Hi Tiffany, I think a deep fryer would work, but I just did it on the stove.
can i put these in the oven and for how long
Hi Maria, I haven’t tried baking them so I don’t have specific instructions for it.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
The aioli sauce makes this. Fast and easy! Try this, it will make a zucchini lover out of you.
It is our favorite! Thank you for that wonderful review!
For the guys…It will knock your socks off!
Thank you for that wonderful review Diana!
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!!
I’m so happy you enjoyed these Tina! Thank you for the wonderful feedback!
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.
Thanks for sharing that with us, I hope you love every recipe that you try!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Glad you loved this recipe, Rachelle!
Our zucchini was delicious!! Wasn’t going to make the aioli but decided to, what a nice extra flavor to the zucchini.
Thanks!!
You’re welcome, Michele! Thank you for that awesome review!
Could these possibly be baked or cooked in an air fryer instead of being fried in oil????
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.
Hi! Will this work for eggplant? I’d i slice them?
I haven’t tried this with eggplane Snizhana! If you experiment I would love to know how you like it!
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!
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.
Great recipe. We love it. Glad I came across it when searching for fried zucchini recipes.
That’s so great! I’m happy you discovered our blog. Welcome!
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.
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 🙂
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!
You’re welcome Ashley! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review!
Could I do the same with mushrooms 😊
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.
Guys it is so tasty it will pop your fly.
Lol, I’m glad you love it John!
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!
Hello Marina! I’m happy to hear how much you are enjoying the recipes! Thanks for following and sharing your encouraging comments!
Loved this! It was awesome!
I’m glad you love the recipe Ashley! Thanks for sharing 🙂
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?
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.
Thank you….I’ll be trying it soon.
Hello Joyce, How did the baked version turn out. I was wondering the same thing. Maybe even cooking them in an air fryer.
Yummy!
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.
That’s a great, healthy alternative! Thank you for sharing Dina!
Great recipe. For the dip I substitute the mayo with plain yogurt and add dill and no lemon.
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:)
Angel, you can totally do that. Let me know how you like them 😀.
These came out delicious! If you need a sub for mayo.. Try Greek yogurt with 1/4 tsp of sugar!
Thank you for sharing your healthy substitution! 🙂
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
That is the best when kids love what we moms make 😁. That’s so great!
It’s my second time making them.
Fail proof recipe!
Delicious! Thank you!
Thank you for the awesome review! 🙂
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!
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.
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*
Kitti, thank you for sharing your tips, reading your comment is making me hungry 😋.
can u suggest a substitute for eggs as we do not eat eggs
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?
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!
Wow that does sound really good!! Thank you for sharing that with me 🙂
There are egg substitutes out there, experiment!
Try mayonnaise
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 🙂
Natasha- Any leftovers freeze well on a cookie sheet to bake and enjoy later!!
Thank you so much for sharing that awesome tip!
Yummy!!! I plan to add some Parmesan cheese into the breadcrumbs and add some cheese crunch 😋 Your recipes are amazing
Oh wow that does sound really good!
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
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! 🙂
How early can this be made .
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.
I love zucchini and this looks divine! Can’t wait to try it! Thank you!
You won’t be disappointed and don’t forget the make the sauce 😁.
I won’t! That sounds delicious as well!
Made these last night. This will definitely be a recipe to make again -.a keeper.
I’m so happy you enjoyed it!! 🙂
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!
Thank yo so much for the awesome tip and great review! No more batter-covered fingers! 🙂
Can we replace egg with any other ingredient in the recipe?
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.
can i make these baked?
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.
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.
That’s awesome!! Thank you for sharing!
Hi Natasha! Can I use bread crumbs from dry bread instead of buying the crumbs from the store?
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.
oh my god,, I never know we can do a dish in cucumber. Thanks for sharing.
Can you do this recipe without flour and just do the egg dip then in Italian breadcrumbs?
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.
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 🙂
I try, but my hands always end up all messy anyways. :). I guess they have a mind of their own 😉
Made this dish with dinner tonight. Was super easy and awesome. Thanks for sharing.
You’re so welcome. Thanks for the great review! 🙂
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.
That’s a great tip! Thank you so much Lorena 🙂
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.
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.
Hi Natasha for those on diet restrictions could you please suggest an alternative to Mayonnaise to make the sauce.
Thank you.
Sheila Pinto
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.
These are absolutely divine!!
I’m so happy you enjoyed the recipe! Thank you 🙂
You had the boys when our skirts flew up!
Oh good ;). I guess I should have quite while I was ahead. ha ha!
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!
These look delicious! Any chance they could be baked instead of fried???
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. 🙂
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)
Thanks so much for sharing your expertise 😉
Have you ever made in a deep fryer? Or do you recommend just doing it on the stove?
I think a deep fryer would work, but I just did it on the stove.
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?
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.
Looks like a delicious recipe I can’t wait to try. Thanks for sharing.
I hope you LOVE it as much as we do 🙂
This looks so delicious! Can I use a different ingredient instead of mayo?
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/
spicy mayo (sriracha & mayo mixed together – it’s yummy and you get to control the heat)
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 🙂
I have fried foods with extra light olive oil before. Its not nearly as expensive as avocado oil, but it works pretty well.
thanks!!
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.
I’m so happy you are enjoying the blog and recipes. God bless you too in all of your cooking adventures! 🙂
I love your blog! I especially loved this recipe! What host website do you use for this blog? I love how chic it is.
It is a wordpress blog with the Thesis 2.0 platform 🙂
Will regular bread crumbs work? I don’t have the Panko kind…:)
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. 🙂
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:)
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.
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…
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 🙂
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!!
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.
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?
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!
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 !
I’m so happy you liked the recipe 🙂 You’re so welcome! I’m happy to be a source of inspiration.
Ahhh, pure perfection! On my way out to get zucchini… 🙂
Do you grow them? My parents garden is flooded with them right now. I think you’ll love these! 🙂
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!
Wow! Foxes? That’s such a bummer. Yeah this time of year they are priced really well. 🙂
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!
Oooh great tip! Thanks so much for sharing 🙂 Yes that garlic aioli is so so good!
I love how crispy these are. I definitely want to try. Pinning!
Norma, thank you so much for pinning! I sure appreciate it 🙂
Oh, that looks wonderful! I too struggle with the whole breading and coating process!!
Oh well, it’s all worth it in the end! 😉
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
lol. Your comments are the best! 🙂 I hope you and your hubs enjoy these!
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.
Sheesh you’re so nice Lindsey 🙂 Are you working this 4th of July? It also happens to be my hubby’s b-day 🙂
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!
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.
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!!
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!
Those look perfect!! Just in time for 4th of July
That’s a great idea! I’m adding them to the menu. 🙂
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!
Haha yeah, yeah your food is always perfection! But thank you Jaclyn, you’re so sweet 🙂
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.
I like that idea! I have tried with tongs but they were too big 🙂 Thank you!
The pictures are incredible. I really like zucchini and this recipe I have to try!
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! 🙂