Looking for a new and exciting appetizer to serve at your next dinner party? Look no further than these delicious fried zucchini appetizers topped with fresh tomatoes, garlic mayo sauce, and sprinkled with fresh herbs.
This zucchini appetizers recipe has been in the family for a long-long time. And it is a twist on the traditional Russian fried eggplant appetizers that all Russian/Slavic people know and love (Here is an example recipe for those, though they are broiled, not fried).
Anyway, these zucchini appetizers are quick and easy to make and are sure to impress your guests. Read on for all the details on making these tasty little treats.
Ingredients for Zucchini Appetizers
Salt and pepper
Oil for frying – I like to use olive oil.
Herbs – I usually use dill. Dill and parsley would work as well. Chives could also be added.
Tomatoes – the big meaty ones are the best as they are big enough to cover the eggplant. Otherwise, use a couple of the smaller slices on each eggplant slice.
Mayonnaise, Garlic, and water – for the mayo garlic sauce
How to Make Zucchini Appetizers
Add an egg, salt and pepper to the shredded zucchini and mix everything together making sure the egg and seasonings are well incorporated.
Add the flour to the zucchini mixture and mix well.
Preheat a medium/large-sized skillet. Add enough oil to cover the bottom of the pan. Once the oil is hot, add tablespoonfuls of the zucchini mixture to the skillet forming little pancakes or patties. Fry the patties for 2-3 minutes or until the bottom is golden brown. Flip the zucchini patties to the other side and fry for an additional 2-3 minutes. Remove to a plate and keep frying the rest of the batter.
While the zucchini patties are frying, make the garlic mayo sauce and prepare the tomatoes and herbs.
For the sauce, mix together 1/2 cup mayonnaise, minced garlic, 1 tsp water.
Slice the tomatoes into thin slices and finely chop the dill. Set aside.
To assemble the appetizers, place the fried zucchini slices on a plate. Top each slice with a tomato slice. Place teaspoonfuls of the garlic mayo sauce on top of the tomatoes.
Finally, sprinkle the zucchini appetizers with freshly chopped dill. You can also do a combination of dill and parsley, or just parsley if that’s what you have on hand.
Serve the fried zucchini appetizers warm and enjoy the delicious combination of crispy zucchini, juicy tomato, creamy garlic mayo sauce, and the sprinkling of fresh herbs.
How to Serve Zucchini Appetizers
The best way to serve these zucchini appetizers is just the way they are. However, you do need a knife and fork to eat these, otherwise they might get messy.
For utensil-free version, place the appetizer on the top of a piece of bread and serve as an open faced sandwich.
Either way, these appetizers are tasty and full of flavor.
How to Store Zucchini Appetizers
To store any leftover appetizers, cover them with a plastic wrap or place into a storage container with a lid. Store in the fridge for 1-2 days. These are great cold the next day served on a piece of bread as mentioned above.
They can also be warmed up in a skillet (low heat) or in the microwave.
Lastly, if you make these Zucchini Appetizers, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
- 2 Medium zucchini
- 1 Egg
- 1 ¼ tsp Salt
- ⅛ tsp Black pepper
- 3 tbsp Flour (heaping)
- Oil for frying
- ¼ cup Mayonnaise
- 1 big Garlic clove, minced
- 1 tsp Water
- 1 small bunch Dill or Parsley (or both)
- Wash, dry and shred the zucchini into a medium-sized bowl.
- Add the egg, salt and pepper. Mix well together and let stand for a minute.
- Add the flour and mix everything well. It might be hard to mix at first, but the zucchini will start to give off juice and the amount of flour will be perfect.
- Heat a medium-sized skillet on medium heat and add enough oil to cover the bottom of the pan.
- Make sure the oil is hot, then add spoonfuls of the zucchini mixture to the skillet spreading it out evenly in a small circle.
- Fry the zucchini patties for 2-3 minutes per side or until golden brown. Remove to a plate.
- Meanwhile, mix together the mayo, minced garlic and water to make the mayo garlic sauce.
- Slice the tomatoes and finely chop the herbs.
- Place tomatoes on the still-warm zucchini patties, spread some garlic mayo sauce on the tomato, and sprinkle with the chop herbs.
- Serve warm.
Looking for additional appetizer recipes?
These WARM EGG AND CHEESE CROSTINI are absolutely the best!