Zucchini Chips with Lemon Aioli

A few weeks ago, a girlfriend of mine and I went out for a little girls night. Our “girls nights” usually start at 7pm when our kids are in bed and end by 10pm, and that’s a late night for both of us. Still, we always have fun and try to do it once a month. Normally when we get together our kids are around, which means we have a lot of interrupted conversations and can only half pay attention to each other. Being able to chat for a few hours and actually finish our sentences is essential. At the local restaurant that we went to last time, we had these amazing cocktails and shared an appetizer: zucchini chips with lemon aioli.

Let me tell you, these zucchini chips were pretty awesome. The perfect happy hour snack or appetizer to pair with some cocktails. Immediately I knew I wanted to recreate them at home for a healthy-ish appetizer to enjoy at home. Because let’s be honest, as much as I enjoy a girls night out, the reality is that a girls night in is much more likely to happen sometimes. Now I can enjoy these anytime! I think I can even convince my husband, who doesn’t care for zucchini, to like them.

The lemon aioli sounds fancy, but it really couldn’t be easier. A little mayo, yogurt, a pinch of salt, and some lemon juice and you have the perfect little dipping sauce. It’s the perfect dipping sauce for anything! It would be delicious with some pita bread, crackers, or fresh vegetables. These zucchini chips are going to be your new favorite appetizer, I guarantee it!

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Zucchini Chips with Lemon Aioli

Cuisine: Appetizer

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 6-8 servings

Ingredients

Zucchini Chips

2 large zucchini
¾ cup all-purpose flour
1 tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
2 eggs
¾ cup breadcrumbs
½ cup finely grated parmesan cheese
Oil for frying

Lemon Aioli

½ cup mayonnaise
3 tbsp. plain Greek yogurt
¼ tsp. salt
Juice of ½ a lemon

Instructions

Slice zucchini and set aside.
In a shallow dish, mix together flour, salt, pepper, garlic powder, and onion powder.
In a separate shallow dish, beat eggs.
Mix breadcrumbs and parmesan cheese in a third separate shallow dish.
Heat oil in a large skillet.
Coat zucchini on both sides first in flour mixture, then beaten eggs, then breadcrumb mixture.
Fry zucchini on both sides in heated oil until golden brown. Set on a plate lined with paper towels once browned.
In a small bowl, combine mayonnaise, Greek yogurt, salt, and lemon juice.
Serve immediately.
Enjoy!