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Shared by Maya Jankelowitz

Fried Zucchini Chips

Yield: 4 to 6 servingsTime: 45 min

Fried Zucchini Chips

Yield: 4 to 6 servingsTime: 45 min

Family Journey

Tripoli, LibyaRamat Gan, Israel
New York City

This recipe was shared by Maya Jankelowitz Read more about her family in "How a Libyan Shabbat Tagine Became a Beloved New York Dish" and try her recipes for kohlrabi and carrot salad, roasted cauliflower, and spiced beet dip.


For the zucchini chips

  • 3 medium green zucchini
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt, plus more as needed
  • 1 ¼ cups seltzer water
  • 2 cups panko bread crumbs
  • 2 cups vegetable oil

For the Smoked Paprika Aioli

  • 1 cup mayonnaise
  • 2 teaspoons smoked paprika
  • Zest of ½ lemon


  • Step 1

    Rinse the zucchini and cut across on a slight angle into ¼ inch thick slices. 

  • Step 2

    In a large bowl, combine the flour, cornstarch, and salt. Slowly whisk in the seltzer water.

  • Step 3

    Place the panko bread crumbs in a separate bowl. Using one hand for the wet mixture and one hand for the dry, dip the zucchini into the wet batter, using the side of the bowl to wipe off any excess, and place in the panko. Coat all sides of the zucchini thoroughly with the panko. Place on a baking sheet and continue with the rest of the zucchini.

  • Step 4

    In a deep saucepan, heat the vegetable oil over medium heat to roughly 350 degrees. Fry the zucchini on each side until golden in color, transfer to a plate lined with paper towels, and salt lightly.

  • Step 5

    Make the Smoked Paprika Aioli: In a large bowl, mix all the ingredients together. Use a rubber spatula to remove any lumps of paprika, stirring until uniform in color.

  • Step 6

    Place the Smoked Paprika Aioli in a small bowl, whisking in 1 or 2 tablespoons cold water if needed to thin the aioli slightly. Serve the zucchini chips with Smoked Paprika Ailoi for dipping.

All recipes are excerpted with permission from Jack’s Wife Freda Cookbook, from Blue Rider Press.