Crispy Zucchini Chips with Parmesan
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1052
- Total Fat
- 80
- Saturated Fat
- 11
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 74
- Sodium
- 800
- Total: 45 min
- Active: 30 min
Ingredients
Canola oil, for frying
2 1/2 cups unbleached all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs
2 cups buttermilk
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 1/4 cups panko (Japanese breadcrumbs), finely ground
1 medium zucchini, finely sliced on the bias (2-3 inch pieces)
Grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Roasted Garlic Aioli, for serving, recipe follows
1 lemon, cut into wedges, for serving
Roasted Garlic Aioli
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish
Directions
- Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
- Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
- Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
- Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
- Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
Roasted Garlic Aioli
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.