Zucchinni Crisps with Aioli Dip
Ingredients:
- zucchini, sliced 1/2 inch thick - 1 large or 2 small
- flour - 1/2 cup
- salt - 1 t
- pepper - 1/2 t
- eggs, beaten for egg wash - 2
- Panko Bread Crumbs - 1 1/2 cups
- grape seed oil OR canola -
- mayonnaise - 1/3 cup
- garlic, pressed - 1 clove
- lemon juice - 1/2 T
- salt - 1/4 t
- black pepper - 1/8 t
Instructions:
Prepare aioli dip -- In a small bowl, stir together mayonnaise, garlic, lemon juice, ¼ t salt and ⅛ t black pepper; set aside. Prepare zucchini crisps --
In a bowl, mix together flour, 1 t salt and ¼ t pepper. Beaten eggs in a second bowl. In a third bowl, panko bread crumbs. Dredge zucchini chips in flour, cover floured zucchini with egg mixture, coat both sides of zucchini with bread crumbs.
Heat 1/4 inch of oil in heavy bottomed skillet over medium heat. Add breaded zucchini, saute about 3 minutes per side, until golden brown on each side. (If browning too quickly, reduce heat.) Place on paper towel lined plate. Serve warm with aioli sauce
