Fried Zucchini with Lemon Aioli Dipping Sauce

Fried Zucchini with Lemon Aioli Dipping Sauce



Prep: 15 mins Level: Easy
Cook: 3 mins Serves: 6

Description
Crispy, crunchy zucchini strips meet lemon aioli dipping sauce with dill to tease and
please your taste buds. Who knew eating your veggies could taste so good?

Ingredients

3 whole Zucchini
1-½ cup Club Soda
¾ cups Plain Flour
½ cups Cornstarch
1 teaspoon Seasoned Salt
1 teaspoon Onion Powder
1 teaspoon Coarse Ground Black Pepper
2 cups Panko Bread Crumbs
4 cups Vegetable Oil
½ cups Parmesan Cheese
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FOR THE LEMON AIOLI DIPPING SAUCE:

½ cups Hellman's Real Mayonnaise
½ cups Sour Cream
1 whole Lemon, Zest And Juice
½ teaspoons Dill Weed

Preparation

Wash each zucchini and cut off stems/ends. Slice each zucchini lengthwise into 1/8″”
thin strips. Set aside while preparing batter.

Batter:In a large mixing bowl, combine club soda, flour, corn starch, seasoned salt, onion
powder and black pepper. Wisk until well combined. Batter should be the consistency
of thick pancake batter. More soda can be added to thin the batter if needed. Pour
batter into a shallow dish to allow room to batter each zucchini strip. Place 3-4 strips
into the batter and coat each side. Allow excess batter to drip off the strips before
transferring the zucchini to the breading.

To bread the zucchini: Pour at least 2 cups of Panko bread crumbs (Japanese bread crumbs) into a shallow dish. Dip battered zucchini strips in breading, coating each side. Continue battering and
breading remaining zucchini. Place battered, breaded strips on paper towels while
heating oil.

To fry the zucchini:

Heat the vegetable oil in a deep fryer or large skillet to 350 degrees. Drop 3-4 zucchini
strips into the hot oil and fry for 2-3 minutes or until golden brown. If using a skillet,
turn strips using tongs to brown both sides. Remove golden zucchini strips from the oil
and drain on layers of paper towels. Sprinkle strips with Parmesan cheese. Serve
immediately with Lemon Aioli Dipping Sauce.

The sauce:
1/2
Combine mayo, sour cream, lemon zest, lemon juice, and dill weed in a medium bowl.
Refrigerate until zucchini strips are ready to serve.