If you're looking to transform a humble garden vegetable into something crisp and irresistible, these Zesty Fried Zucchini Spirals are your ticket. Perfectly golden and full of flavor, they offer a delightful twist on traditional fried snacks with a zingy lemon dip on the side.
The star of this dish is the humble zucchini, transformed into spirals for maximum surface area and crispiness. All-purpose flour helps the coating stick, while eggs provide a sticky base for the breadcrumbs. The panko breadcrumbs create a light, airy crunch, enhanced by the nutty flavor of Parmesan cheese. Garlic powder and smoked paprika add depth and a hint of smokiness. A touch of salt and pepper balances the flavors. The oil is for frying to a perfect golden brown. Finally, the lemon zest and juice mixed into mayonnaise create a punchy, tangy dip.
These fried zucchini spirals pair beautifully with a cold glass of lemonade or iced tea. They also complement grilled meats or a fresh garden salad for a light lunch or dinner. For a bit of color, garnish with fresh parsley or basil.
Start by taking your two medium zucchinis and spiralize them into thin strands. If you don't have a spiralizer, you could use a julienne peeler or a sharp knife for thin slices.
Next, set up your breading station. In the first shallow dish, pour in the flour. In the second, beat the eggs until they're well combined. In the third, mix the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and a pinch of salt and pepper.
Dredge each zucchini spiral in the flour, making sure it's fully coated. Then dip it into the egg, letting any excess drip off before rolling it in the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
Heat about an inch of oil in a frying pan over medium heat. Once hot, carefully place the breaded zucchini spirals into the pan, frying them for about 3 minutes per side until they're golden and crispy.
While the zucchini cooks, whip up the dip by mixing the lemon zest and juice with the mayonnaise. Serve the fried zucchini hot with the lemon dip on the side.
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