Breaded Zucchini with Smoked Paprika Aioli
There are so many different ways to cook with zucchini, and crispy breaded zucchini happens to be one of our favorites!
Perfect as an appetizer, side dish, meal for one, or even salad addition, our crispy breaded zucchini will absolutely blow your mind! These versatile little fritters pack in tons of flavor with every bite, featuring tasteful seasonings, fresh dill, and a garlicky smoked paprika aioli that is out of this world.
Gluten-free and vegan, these breaded zucchini rounds make a wonderful, allergen-friendly finger food for get-togethers, parties, and game days.
What You’ll Need to Make Crispy Breaded Zucchini
Zucchini: Obviously! This summer squash is the main character in this recipe. With its’ peak season lasting from June-August, breaded zucchini makes a great appetizer in the summertime. But don’t fret, you’ll still be able to find zucchini year-round to create this delicious recipe.
Silken Tofu: When I first tried making breaded zucchini, I was having trouble finding a way to get the bread crumbs to stick to the zucchini coins. Getting creative with the ingredients in my fridge and pantry, I troubleshooted through many different methods, but none worked well enough! Alas, silken tofu came to the rescue. Blended into a thick, creamy consistency and seasoned accordingly, silken tofu became the perfect “egg-like” binder for the bread crumbs. Simply coat your zucchini rounds in silken tofu and smother with a thick layer of gluten-free bread crumbs for the perfect crunch!
Gluten-Free Breadcrumbs: I used Ian’s Panko Breadcrumbs in this recipe, but feel free to choose any bread crumb brand you like.
Avocado Oil: Choosing the right oil for frying is essential. Avocado oil is a superior choice for high-heat cooking because of its’ high smoke point and lightness compared to other heavier oils, like olive and vegetable. Not to mention, avocado oil reaps amazing health benefits.
In a pinch, I’ve used extra-virgin olive oil before and it worked well, but avocado oil is going to be your best bet for this recipe.
Garlicky Smoked Paprika Aioli
What’s an appetizer without a dip or aioli? Only the best finger food recipes have some sort of creamy concoction for your dipping pleasures.
This smoky, garlicky aioli is made simply using vegan mayo, fresh minced garlic, and smoked paprika. The vegan mayo we typically use is Hellmann’s, but feel free to substitute with your brand of choice or homemade.
Breaded Zucchini with Smoked Paprika Aioli
Crispy, flavorful, and comforting: the appetizer of your dreams. Gluten-free and vegan, these breaded zucchini rounds make a wonderful, allergen-friendly finger food for get-togethers, parties, and game days.
Recipe Author: Nicole Riggs
Ingredients:
Breaded Zucchini
1 small-medium zucchini sliced
2 cups gluten-free breadcrumbs or regular
1/4 cup nutritional yeast
1/2 block silken tofu
fresh dill for garnish
1 + 1/2 tsp garlic powder
1 tsp sea salt
1 tsp pepper
Aioli
1/4 cup vegan mayo
1 large clove fresh garlic finely minced
1 tsp smoked paprika
1 tsp garlic powder
Instructions:
Begin by blending silken tofu in a high speed blender with salt, pepper, and garlic powder.
Pour silken tofu into a shallow bowl. Combine breadcrumbs, nutritional yeast, and seasonings in a separate shallow bowl.
Coat zucchini slices in silken tofu mixture, then coat in breadcrumb mixture.
Heat oil on the stove and fry breaded zucchini slices on both sides until slightly browned and crispy.
Prepare smoked paprika aioli by blending or hand-mixing all ingredients together. Adjust seasonings accordingly.
Serve breaded zucchini with fresh dill and enjoy dipped in tangy smoked paprika aioli.
Looking for More Delicious Appetizer Recipes?
The Best Vegan Spinach Dip (Gluten-Free)
Zucchini Fritters with Broccoli Stalk
