Crisp Zucchini Bites with Garlic Aioli DIp

 Ingredients for Zucchini Crisps:

1 large or 2 medium green or yellow zucchini, sliced into 1/2 inch 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 sauteing , 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, minced

1/2 Tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

How to make Zucchini chips:

1.  Create a an assembly line; In the first bowl, 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.

2.  Dredge all sides of zucchini chips in flour.

3.  Next, dip floured zucchini 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. 

5.  Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4 inch 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 paper towels and serve warm with Aioli sauce. 

How to make Aioli Sauce/Dip:

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.