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–+ servings

Buttermilk Zucchini Rings with Sriracha Aioli

Crispy zucchini rings, dipped in a light buttermilk batter, and served with a creamy Sriracha Aioli.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 4

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.
Keyword zucchini
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