Zucchini is in season and don’t you still know a recipe to use with it? Try these easy Fried Zucchini Chips! One of the things I love about summer is I can make as many recipes as I can with fresh zucchini. I’ve heard what you’re thinking. I don’t even like zucchini, but she is constantly sharing zucchini recipes. Did I tell you that I have such a goal to make you love this underrated vegetable? I’m sure you will start to love it with this amazing appetizer!
Zucchini is a very low calorie vegetable, but I don’t think these fried zucchini chips are that low. You know when you fry things, they become irresistibly tasty, yet higher in calories. Saying this, I’m sure these could be considered as somewhat guilt-free when compared to deep-fried french fries. If you are looking for a healthier zucchini recipe, I highly recommend Skinny Zucchini Casserole, which is one of the dishes which does the magic for the zucchini hater in our home.
These fried zucchini chips are crunchy outside because I used breadcrumbs to coat them and creamy in the middle. These are not deep-fried, I used just enough oil to cover the bottom of the pan. So you can change the amount of oil depending on the size of the pan you are using.
Tell me if you aren’t intrigued when you see the fried zucchini chips in these pictures? They make a perfect summer snack or appetizer. If you are bored with regular french fries or onion rings, these chisps make an excellent change. If you are curious about a completely crunchy zucchini chips, then check out the Oven-Baked Zucchini Chips on Table for Two because I will be trying it next time!
It’s really easy to make these chips and they are ready in no time! Cut zucchini into about ¼ inch thick rounds, coat with flour, dip them into whisked eggs and coat with breadcrumbs and fry in a pan until golden. Top with chopped green onions to have a fun look.
I serve these chips with a garlicky yogurt sauce. I use various serving styles and everyone chooses their favorites. You can just serve the zucchini chips and the garlicky yogurt sauce in separate bowls if you want a traditional serving. For a more out-of-the box serving, you can either top each chip with yogurt sauce and then with green onions or you can make mini zucchini chips sandwiches by putting the yogurt sauce between two chips. Which one do you like most?
- 4 tablespoons olive oil, just to coat the pan
- ½ cup all-purpose flour
- 2 eggs, whisked
- ¼ teaspoon salt
- 1 cup breadcrumbs
- 2 zucchinis, sliced into ¼ inch thick rounds
- 2 green onions, chopped
- For the yogurt sauce:
- ½ cup Greek yogurt
- ¼ cup water
- Salt to taste
- 2 cloves garlic, mashed
- Heat olive oil in a pan over medium heat.
- Put all-purpose flour and breadcrumbs on two separate large plates and set aside.
- Coat zucchini rounds in flour, dip into eggs and then coat with breadcrumbs.
- Fry them in batches in the pan until golden and crispy about 1-2 minutes on each side.
- Transfer onto paper towel.
- Prepare the sauce by mixing Greek yogurt, water, salt and mashed garlic.
- Serve the chips with green onions and yogurt sauce as you desire.