Ingredients:

  • 2 medium zucchini (about 1 lb/450g), sliced into 1/4-inch (6mm) thick rounds
  • 1/2 cup (60g) all-purpose flour, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (100g) panko breadcrumbs, seasoned with 1/4 cup grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes (optional)
  • Vegetable oil, for frying (about 2-3 cups/500-750ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • 1/2 cup (120ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper. Cover and refrigerate until ready to serve.
  2. Prepare the Zucchini: Slice the zucchini into uniform rounds.
  3. Set up Breading Station: Place seasoned flour in one shallow dish, beaten eggs in the second, and seasoned panko breadcrumbs in the third.
  4. Bread the Zucchini: Dredge each zucchini slice in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumb mixture, pressing gently to adhere.
  5. Fry the Zucchini: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F/175°C). Carefully add zucchini slices to the hot oil in a single layer, being careful not to overcrowd the pan.
  6. Cook to Golden Brown: Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Drain and Season: Remove zucchini slices with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Season immediately with salt and pepper.
  8. Serve: Garnish with fresh parsley and serve hot with chilled lemon-garlic aioli.