Crispy Zucchini with Honey Mustard Aioli

Crispy zucchini with honey mustard aioli is a perfect use for all that zucchini you have laying around!

Zucchini is NOT hard to come by during the summer months. If you don’t watch where you are going, you’re likely to trip over some, it’s that abundant. And I’m so tired of seeing zoodle after zoodle after zoodle. We need to liven things up a little. Zucchini is so healthy anyway, no one says you can fry it a little and make it a fun, crispy snack that still has less calories than a giant honking bag of potato chips, right?

Of course, if you’re going to enjoy crispy zucchini coins like they are crispy potato chips, you’ll need the right dipping sauce. Dipping sauce is crucial when it comes to any recipe that is meant for dipping. If it wasn’t already apparent, I’ve been living off this honey mustard aioli for the better part of a year. It’s zesty with a nice zing from the mustard, but has just a touch of sweetness from the honey. Creamy, smooth and perfect with my crispy zucchini coins. Folks, there isn’t much better when it comes to enjoying summer produce.

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Crispy Zucchini with Honey Mustard Aioli

Ingredients
1 large zucchini sliced into coins
1 1/2 cup panko breadcrumbs
2 eggs, whisked
oil for frying
For aioli:
1/2 cup mayo
2 Tbsp. stone ground mustard
1-2 tsp. honey
Instructions
Heat 1/4 inch oil in a large pan over medium.
While the oil heats, prepare the zucchini. Dip the slices into the egg, then the panko to coat. Set aside until the oil is hot.
Once hot, place the zucchini coins into the oil, ensuring not to crowd the pan. Cook until golden brown, then flip and cook until golden on the other side. Remove to a paper towel-lined plate. Repeat with the remaining zucchini.
To prepare the aioli, simply combine all ingredients until well mixed.
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