Crisp on the outside and tender within, these golden zucchini rounds are an irresistible way to enjoy summer squash. Serve them hot with a bright lemon-garlic aioli as an appetizer, side dish, or farmers market-inspired snack. Yellow summer squash may be substituted for the zucchini—or use a combination of both.
INGREDIENTS:
For the Lemon-Garlic Aioli
1 cup mayonnaise
2 cloves garlic, finely minced or grated
1 to 2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
Pinch of salt, plus more to taste
1 to 2 tablespoons milk, as needed, for thinning
For the Zucchini
1 medium zucchini
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 cup panko breadcrumbs
1/2 cup finely shredded Parmesan cheese
1/2 to 3/4 cup neutral vegetable oil, for pan-frying
Flaky sea salt, for finishing
METHOD:
Make the Lemon-Garlic Aioli
In a small bowl, combine the mayonnaise, garlic, lemon zest, black pepper, and a pinch of salt. Stir in the lemon juice until smooth.
For a thinner dipping consistency, add milk 1 teaspoon at a time until the aioli reaches the desired texture. Taste and adjust the salt or lemon juice as needed.
Cover and refrigerate for at least 30 minutes, or overnight, to allow the flavors to develop.
Prepare the Zucchini
Wash and dry the zucchini thoroughly, then cut it crosswise into 1/4-inch-thick rounds.
Arrange three shallow dishes for breading. In the first dish, combine the flour, garlic powder, salt, and pepper. In the second dish, lightly beat the eggs. In the third dish, combine the panko breadcrumbs and half of the Parmesan cheese.
Working with one slice at a time, dredge the zucchini in the seasoned flour and shake off the excess. Dip it into the beaten egg, allowing any extra to drip away. Press the slice into the panko mixture, coating both sides and filling in any bare spots.
Continue until all the zucchini slices are breaded.
PAN-FRYING METHOD
Pour enough oil into a medium skillet to reach a depth of about 1/4 to 1/2 inch. Heat over medium heat to approximately 330°F. The oil is ready when a few panko crumbs sizzle immediately after being added.
Arrange the zucchini slices in a single layer, leaving space between them. Do not overcrowd the skillet.
Fry for 2 to 3 minutes on the first side, or until crisp and golden brown. Turn carefully and cook for another 2 to 3 minutes.
Transfer the zucchini to a paper towel-lined tray or wire rack. Immediately sprinkle with some of the remaining Parmesan and a light pinch of flaky sea salt.
Repeat with the remaining zucchini, adjusting the heat as necessary to prevent the coating from browning too quickly.
AIR-FRYER METHOD
Preheat the air fryer to 350°F. Lightly coat the breaded zucchini slices with cooking spray or brush them with a small amount of oil.
Arrange the slices in a single layer in the air-fryer basket, leaving space between them. Cook in batches as needed.
Air-fry for 6 minutes, then turn the slices over and cook for an additional 3 to 4 minutes, or until crisp and golden.
Sprinkle with the remaining Parmesan and a light pinch of flaky sea salt.
Serve immediately with the chilled lemon-garlic aioli.
CHEF’S NOTES
- For the crispiest coating, dry the zucchini well before breading and cook it shortly after coating.
- Smaller zucchini generally have fewer seeds and a firmer texture, making them especially good for frying.
- Yellow summer squash can be prepared in exactly the same way.
