Buttermilk Zucchini Rings with Sriracha Aioli
Light and crisp, and not at all greasy, these Buttermilk Zucchini Rings with Sriracha Aioli are the perfect appetizer for hearty eaters. Sometimes my family orders zucchini sticks at restaurants, but they always seam overly leaden with breading. But, my Buttermilk Zucchini Rings, since they are so thin, are much more delicate.
Of course, you do not have to form them into rings, you could just cut them into skinny sticks. But, I do think the circular shape adds some textural interest when they’re fried. You could serve these zucchini rings with marinara sauce, but the Siracha Aioli was a big hit over here.
The trick to successfully frying these is to maintain a constant 350 degree temperature. For that, you will need a deep frying thermometer that clips on the side of your pot. Then, be sure to only fry 6 or so rings at a time, so that the temperature doesn’t dip too much. Then, let the oil reheat to 350 degrees between batches. Finally, let the zucchini rings drain on a rack, so that they can remain crispy until they’re all cooked.
Buttermilk Zucchini Rings with Sriracha Aioli
Equipment
- deep fry thermometer
Ingredients
For the Siracha Aioli:
- 1/2 cup mayonaise
- 2 tsp. sriracha
- 1/4 tsp. sugar
For the Buttermilk Zucchini Rings:
- 2 large zucchini
- 3 cups vegetable oil
- 3 cups flour
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp black pepper
- 1 tsp kosher salt
- 1 cup buttermilk
Instructions
For the Sriracha Aioli:
- Mix all the ingredients together and chill.
For the Buttermilk Zucchini Rings:
- Cut the zucchini into vertically into 1/4 inch thick slices, and then cut each of those slices into 1/4 inch long strands. Then, cut a slit in one end, and insert the other end into the opening.
- Heat one inch of oil in a Dutch oven, to 350 degrees.
- While the oil is heating pour the buttermilk into a bowl. Mix the flour and spices and divide between two bowls.
- Dip each ring in flour, then buttermilk, and back in flour.
- When the oil is at 350 degrees, fry about 6 rings at a time, until golden brown, in about 3 minutes. Turn them over once as they are cooking. Remove rings to drain on a rack. Let the oil return to 350 degrees and fry the next batch. Repeat until all the rings are brown and crispy and serve right away.
