Description
Crispy fried zucchini chips served with a simple garlic vinaigrette dressing.
Ingredients
Scale
- 2 medium zucchini
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 large egg, beaten
- 1/2 cup milk
- Vegetable oil for frying
- For Vinaigrette: 3 tablespoons olive oil
- For Vinaigrette: 1 tablespoon red wine vinegar
- For Vinaigrette: 1 clove garlic, minced
- For Vinaigrette: Pinch of salt and pepper
Instructions
- Slice the zucchini thinly, about 1/8 inch thick. Pat the slices dry with paper towels.
- In one shallow dish, mix the flour, salt, pepper, and paprika.
- In a second shallow dish, whisk together the egg and milk.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Dip each zucchini slice first into the flour mixture, shaking off excess.
- Dip the floured slice into the egg mixture, letting excess drip off.
- Carefully place the coated zucchini into the hot oil, working in batches to avoid crowding.
- Fry for 2 to 3 minutes per side, until golden brown and crisp.
- Remove the chips with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- While the chips drain, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Serve the warm zucchini chips immediately with the vinaigrette for dipping.
Notes
- For extra crispiness, you can chill the coated zucchini slices in the freezer for 10 minutes before frying.
- Adjust the thickness of the zucchini slices to control the final crispness; thinner slices cook faster and get crispier.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
- Cholesterol: 50
Keywords: fried zucchini, zucchini chips, garlic vinaigrette, crispy zucchini, vegetable appetizer