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!
That is the best when kids love what we moms make
It’s my second time making them.
Fail proof recipe!
Delicious! Thank you! Reply
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?
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
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
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.
It’s a winner! 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. I should have recorded a video of the crunch for you – I wish I had! Take one of these zucchini bites for a dunk in the (ridiculously easy to make) garlic aioli before you sink your chops into it. K? It’ll make your skirt fly up (I’ll try to think of something exciting for the boys,.. hold that thought). I kind of want to dip all of my fries, chicken strips, and fingers into this sauce forever. Ok, I’ve got it, Guys: this will make your shorts sway,… no wait; that sucked. I got nothin’.
This recipe can easily be doubled or even tripled, just don’t forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It’s quite delicious!
Ingredients for Zucchini Bites:
1 large or 2 medium green or yellow zucchini, sliced into 1/2\u2033 thick rounds
1/2 cup all-purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)
2 eggs, beaten, for egg wash
1 1/2 cups Panko Bread Crumbs
Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)
For the Garlic Aioli Sauce:
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
How to Make the Best Zucchini Chips:
1. Create an assembly line: In the first bow, 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. Tip: You’ll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.
2. Dredge all sides of zucchini chips in flour.
3. Next, dip them in the beaten egg mixture; they should be completely coated in egg.
4. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue.
5. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4\u2033 oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with papertowels and serve warm with aioli sauce.
How to make Aioli Sauce/ 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. Easy peasy!
Crisp Zucchini Bites with Garlic Aioli Dip
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. Take one of these zucchini crisps for a dunk in the garlic aioli before you sink your chops into it. K? This recipe can easily be doubled or even tripled, just don't forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It's quite delicious!
Ingredients
Ingredients for Zucchini Crisps:
1 large or 2 medium green or yellow zucchini, sliced into ½\" thick rounds
½ cup all-purpose flour for dredging (seasoned with 1 tsp salt and ¼ tsp black pepper)
2 eggs, beaten, for egg wash
1½ cups Panko Bread Crumbs
Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)
For the Garlic Aioli Sauce:
Instructions
How to Make the Best Zucchini Chips:
Create an assembly line: In the first bow, mix together: ½ cup flour with 1 tsp salt and ¼ tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1½ cups panko bread crumbs.
Dredge all sides of zucchini chips in flour.
Next, dip floured zucchini in the beaten egg mixture; they should be completely coated in egg.
Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won't get wet and later get so crusted up in panko that they aren't useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue.
Heat a large, non-stick, heavy bottomed skillet over medium heat and add about ¼\" oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with papertowels and serve warm with aioli sauce.
How to make Aioli Sauce/ Aioli Dip:
In a small bowl, combine ⅓ cup mayo, 1 pressed garlic clove, ½ Tbsp lemon juice, ¼ tsp salt and ⅛ tsp black pepper. Stir to combine. Easy peasy!
Tip: You'll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.
Do you have any tips or tricks for keeping your hands clean when breading foods? My fingers tend to look like they’re wearing mini casts by the time I’m through.
You Might Also Like
Easy Tomato and Cheese Appetizer
10 Surprising Things to do with Zucchini
Zucchini Dip Recipe
Original article and pictures take http://natashaskitchen.com/2014/06/28/crisp-zucchini-bites-with-garlic-aioli-dip/ site
Комментариев нет:
Отправить комментарий