Wednesday’s Specials: Zucchini Crisps with Aioli Dip

Project Fairytale


During summer, eating vegetables is a habit of mine. I like them raw, baked, grilled or in the form of a delicious soup. And if their flavour can be enhanced by a gorgeous dip, I will be twice as happy. And besides all of that, this recipe has another advantage: the end result looks absolutely stunning (probably one of the reasons I love veggies so much are their intense colors and the way mixing them looks like).


  • Ingredients for Zucchini Crisps:
      • 1 large or 2 medium green or yellow zucchini, sliced into ½” thick rounds
      • ½ cup all-purpose flour for dredging (seasoned with 1 tsp salt and ¼ tsp black pepper)
      • 2 eggs, beaten, for egg wash
      • 1½ cups Panko Bread Crumbs
      • Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)
  • For the Garlic Aioli Sauce:
    • ⅓ cup mayonnaise
    • 1 garlic clove, pressed
    • ½ Tbsp lemon juice
    • ¼ tsp salt
    • ⅛ tsp black pepper

For stept by step instructions and more photos visit NatashasKitchen

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