Crispy Zucchini Bites with Aioli Dip are so crunchy good! Crusted in panko breadcrumbs and fried until golden and crispy, you will love these tasty bites.
Course Appetizer, Side Dish
Cuisine American
Ingredients
Zucchini Bites:
1large zucchini
½cupall-purpose flour
1tsp.salt
¼tsp.ground black pepper
2large eggs
1 ½cups Panko Bread Crumbs
¼cupcanola oil
Garlic Aioli Sauce:
⅓cupmayonnaise
1garlic clove, minced
½tbsp.lemon juice
¼tsp.salt
⅛tsp.ground black pepper
Instructions
Zucchini Bites
Slice the zucchini into 1/2" thick rounds.
In a bowl, mix together the flour, salt, and ground black pepper. In a separate bowl, beat the eggs. And pour the Panko into a third bowl.
Coat the zucchini with the flour mixture and then dip them into the beaten eggs. Cover them entirely with the Panko.
In a large, heavy bottomed skillet, heat the canola oil over medium heat. Once heated, place zucchini bites flat in the pan (only one layer at a time), and cook for about 3 minutes on each side, or until golden and cooked all the way through.
Garlic Aioli Sauce
Combine mayonnaise, garlic, lemon juice, salt and pepper in a small bowl.
Serve zucchini bites hot with the sauce and enjoy!