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Fried Zucchini Chips with Garlic Vinaigrette

Katerina | Diethood
Zucchini rounds coated in breadcrumbs, fried to a crisp, and dressed with a drizzle of a garlic vinaigrette.
Servings : 4 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

For the Zucchini
  • 4 tablespoons olive oil
  • 2 small zucchini , sliced in 1/4-inch thick slices
  • 2 whole eggs , lightly beaten
  • salt and fresh ground pepper , to taste
  • 1/2 cup plain breadcrumbs
  • 4 tablespoons shredded parmesan
  • 1 teaspoon dried thyme
For the Dressing
  • 2 cloves garlic , minced
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and fresh ground pepper , to taste

Instructions
 

  • In a large
    skillet heat the olive oil over medium heat.
  • Combine beaten eggs, salt and pepper in a small dish.
  • In a separate shallow dish, combine breadcrumbs, parmesan, and thyme.
  • Coat zucchini slices with the egg, then dredge a few at a time in the prepared breadcrumbs.
  • Fry the zucchini in batches until golden brown, turning once.
  • Drain on paper towels.
  • Sprinkle with salt.
  • Prepare the dressing by whisking all ingredients in a small bowl until thoroughly combined.
  • Drizzle over zucchini and serve warm.

Nutrition

Calories: 372 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 32 g | Saturated Fat: 5 g | Cholesterol: 85 mg | Sodium: 219 mg | Potassium: 312 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 355 IU | Vitamin C: 18 mg | Calcium: 119 mg | Iron: 1.9 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers, Side Dish
Cuisine: American
Keyword: appetizer ideas, fried zucchini chips, zucchini crisps