Zucchini grows like a weed, so they say, and always leaves you with so much zucchini. What should you do with it all? Thankfully, Korea has figured out a tasty solution: Fried Zucchini Chips. These straightforward, crispy, crunchy, golden-brown treats make the most of the thinly sliced, refreshing veggies. They even come with a savory, tangy dipping sauce that’s such a snap to make. Fried Zucchini Chips might just replace potato chips as your go-to snack!
Ingredients
For the chips:
- 1 Korean baby zucchini, cut into 1/4-inch slices
- 1/2 teaspoon sea salt, plus more to taste
- 1/3 cup flour
- 1 large egg
- 2 tablespoons vegetable oil or olive oil
For the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- roasted sesame seeds, optional, to taste
Directions
Step 1 –Lay the zucchini slices in layers on a plate and lightly sprinkle them with the sea salt.
Step 2 –Allow the slices to sit until they are well-salted and slightly pickled, about 5-7 minutes.
Step 3 –Place the flour into a shallow plate or shallow bowl.
Step 4 –Whisk the egg and the salt into a separate shallow bowl.
Step 5 –Coat the zucchini slices in the flour on both sides.
Step 6 –Heat the oil in a large frying pan over medium heat.
Step 7 –Dip the zucchini slices in the beaten egg, coating them fully, and then immediately put them in the frying pan.
Step 8 –Brown the slices evenly on both sides, about 2-3 minutes per side.
Step 9 –Transfer the fried zucchini to a plate.
Step 10 –In a bowl, whisk the soy sauce and the vinegar together.
Step 11 –Top the sauce with the sesame seeds.
Step 12 –Serve the chips with the sauce.