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Crispy Parmesan Zucchini Coins with Easy Perfect Garlic Aioli Dip

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Crunchy zucchini coins coated in a crispy Parmesan and panko crust, served with a creamy garlic aioli dip. A quick, easy, and addictive snack or appetizer perfect for gatherings.

Ingredients

Scale
  • 2 medium zucchinis, sliced into 1/4-inch thick coins
  • 1 cup freshly grated Parmesan cheese (about 90g)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten, room temperature
  • 3/4 cup panko breadcrumbs (about 75g)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil or vegetable oil for frying (about 1/4 inch depth)
  • For the garlic aioli dip:
  • 1/2 cup mayonnaise
  • 1 clove fresh garlic, minced
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard (optional)
  • Salt and pepper to taste

Instructions

  1. Slice 2 medium zucchinis into 1/4-inch thick coins. Pat dry with a kitchen towel to remove excess moisture.
  2. Prepare coating stations: In one bowl, whisk 2 large eggs. In another bowl, combine 1/2 cup flour, 1 cup grated Parmesan, 3/4 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Dip each zucchini coin into the egg wash, letting excess drip off, then dredge in the Parmesan-panko mixture, pressing gently to adhere. Place coated coins on a plate.
  4. Heat about 1/4 inch of olive or vegetable oil in a skillet over medium heat until shimmering (about 350°F).
  5. Fry zucchini coins in batches, 2-3 minutes per side, until golden brown and crisp. Flip gently with tongs or a slotted spoon. Avoid overcrowding.
  6. Remove fried coins and drain on paper towels or a wire rack. Season lightly with salt while warm if desired.
  7. Make the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, Dijon mustard (if using), salt, and pepper. Chill until serving.
  8. Serve zucchini coins warm with garlic aioli dip.

Notes

Pat zucchini dry to avoid sogginess. Maintain oil temperature around 350°F for best crispness. Fry in batches to prevent overcrowding. Drain on wire rack for longer crispness. Garlic aioli tastes better after chilling. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. For dairy-free, use nutritional yeast and vegan mayo. Air fryer option: spray coated zucchini lightly with oil and air fry at 400°F for 10-12 minutes, flipping halfway.

Nutrition

Keywords: zucchini, parmesan, crispy, appetizer, snack, garlic aioli, fried zucchini, easy recipe, party food

Find it online: https://realityeats.com/crispy-parmesan-zucchini-coins-recipe-easy-perfect-garlic-aioli-dip/