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Horizontal image of a white plate with a mound of zucchini slices and a blue bowl with a creamy dip.

Fried Zucchini with Citrus Sauce


  • Author: Fanny Slater
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 4 servings, as an appetizer 1x

Description

Crunch into these golden rounds for a crispy treat. Served with a light, citrusy dip, this fried zucchini is a satisfying, salty snack.


Scale

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tablespoon Dijon mustard
  • Zest and juice of 1/2 lime (or your choice of citrus)
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon cayenne pepper
  • 3 teaspoons coarse salt, divided 
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 cups all-purpose flour
  • 2 cups cornstarch
  • 2 1/2 cups soda water
  • 2 medium zucchini (about 1 pound), cut into 1/2-inch-thick rounds
  • 2 cups panko breadcrumbs (or regular unseasoned breadcrumbs)
  • Vegetable oil, for frying

Instructions

  1. In a small bowl, whisk together the mayonnaise, sour cream, mustard, lime zest and juice, parsley, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate for at least 1 hour.
  2. In a large bowl, whisk together the flour, cornstarch, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Slowly add the soda water, whisking as you pour to make sure there aren’t any lumps, until the mixture resembles a thin pancake batter.
  3. Dip the zucchini rounds a few at a time into the wet batter and then into the breadcrumbs, and press to adhere. Repeat with the remaining rounds and set the prepared zucchini aside on a plate.
  4. Prepare a paper towel-lined plate near the stovetop.
  5. In a heavy-bottomed saucepot or Dutch oven, heat about 1 inch of oil over medium heat until it reaches 350°F. You’ll know the oil is ready when you drip in a small amount of the batter and it bubbles immediately.
  6. Working in batches so you don’t crowd the pan and lower the temperature of the oil, carefully drop in several zucchini rounds at a time. When the bottoms turn golden brown, in about 30-45 seconds, flip them over and cook the other side until golden.
  7. Using a slotted spoon, remove and transfer to the paper towel-lined plate to sop up any excess oil. Sprinkle them with the remaining salt while they’re still hot.
  8. Serve warm, with the citrus sauce.

  • Category: Vegetable
  • Method: Frying
  • Cuisine: Appetizer

Keywords: zucchini, fried, frying, appetizer, panko, citrus