These homemade Crispy Zucchini Chips are a delicious copycat recipe for Maggiano’s Zucchini Frittes.
Alright guys, I’m getting hungry just thinking about the crispy fried zucchini chips that I’m going to share with you today. Have you ever been to Maggiano’s Little Italy? It’s one of my favorite Italian restaurants. You can order your food family style and share lots of different dishes with friends and family, and that always makes me super happy because I LOVE being able to try a little of everything. Zucchini Fritté is my absolute favorite appetizer, and I’m not gonna lie, sometimes, when I’m not with a big group of people, I just order zucchini fritté as my meal!
I’ve been looking for a recipe for them since the first time I had them and I think this is the one. The only thing that is a little different is how I cut the zucchini. Maggiano’s slices their zucchini into long thinstrips, I used a mandolin to cut mine into thin circles. This was way easier for me to fry at home since I don’t have a big fryer. If you have the space in your fryer to use long strips go for it, but I kind of like the zucchini chips a little smaller. Either way they are delicious.
Now I know frying things like this can be intimidating. I was a little nervous the first time I did it but once you get the oil to the right heat (325F – 350F) then it is smooth sailing! Zucchini can be a watery vegetable so to get it ready for frying the first thing I did was lay all of my zucchini slices out on a paper towel covered baking sheet and lightly salt them. Then I let them sit for 30 minutes, flipping them once about halfway through. If you can let them sit for longer go for it. The more time they sit the more water the paper towels will pull out but 30 minutes will get the job done.
While the zucchini sits I mix up the batter and pour the breadcrumbs in a separate bowl. When the zucchini are ready pat them off with a paper towel one last time then take one and dip it in the batter then into the breadcrumbs, pressing the breadcrumbs firmly into the slices so they coat both sides. Then 3 or 4 at a time drop the battered zucchini into the hot oil and fry them for about 2 minutes on each side or until they are golden brown and crisp. Then remove them from the oil and put them on a paper towel to soak up any extra oil. When you are done frying them give them a little dusting of salt, Parmesan cheese, and Romano cheese and then serve!
- 2 pounds Zucchini
- Table Salt
- 8 ounces Soda water
- ½ cup All Purpose flour
- 4 tablespoons Cornstarch
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper ground
- ¼ teaspoon Garlic powder
- ¼ teaspoon Oregano
- 4 cups Panko breadcrumbs
- 1 tablespoon Parmesan cheese
- 1 tablespoon Romano cheese
Using a mandolin or a sharp knife slice the zucchini into ¼” thick round slices.
Lightly sprinkle zucchini slices with salt and lay them out on paper towels for about 30 minutes, flipping them once. This will help remove some of the water from the zucchini.
In a small bowl mix together the flour, cornstarch, ½ tsp Kosher salt, pepper, oregano, and garlic powder.
Slowly add soda water, whisking the mixture lightly. When your batter is the consistency of pancake batter you can stop adding water.
Pour Panko breadcrumbs into another bowl.
Dip each slice of zucchini into the batter, then into the Panko breadcrumbs pressing them into the breadcrumbs to make sure they are well coated on both sides.
Fill your fryer, or pan, with enough oil to cover the zucchini slices (I used vegetable oil) then heat it to 350°F.
Gently drop 3-4 slices of coated zucchini into the oil and cook for 1-2 minutes on each side, or until golden brown and crisp.
Sit finished zucchini chips on a paper towel lined baking sheet to get off the excess grease and continue cooking the rest of your chips.
When you are done sprinkle the zucchini chips with the Kosher salt, Parmesan cheese, and Romano cheese.
Serve with a lemon aioli dipping sauce.
We’ve got an EASY lemon aioli recipe that you HAVE to dip these in. Fry some of these up for your family…or just yourself, scoop up some creamy lemon aioli and you’ll be wondering where these have been all of your life!