Zucchini Coins with Curry Aioli

Prep your zucchinis

Slice your zucchini into uniform coins about 1/4 inch thick. Place onto a paper towel lined baking sheet or other flat surface, sprinkle with salt and set aside while you prep everything else. The salt draws out the moisture to ensure they don't go soggy!

Make your curry aioli

To a small bowl, add 1/2 cup mayo, 1 1/2 tsp curry powder, a pinch of salt, and juice of half a lemon. Taste and adjust seasonings to your liking, noting that the curry powder will get slightly stronger as it sits.

Prep your dredging stations

Get 3 small bowls out. In bowl 1, add 1 cup flour. In bowl 2, add 1 cup panko, 1/2 cup grated parmesan, 1/4 cup sesame seeds and a good pinch of salt. In bowl 3, crack and beat 2 eggs.

Now that your station is set up, start heating your oil. To a large pan over medium heat, add your oil - you want about 1/2 inch deep so use your judgement. It needs to heat thoroughly, so you want it warming for 4-5 minutes while you dredge your zucchini.

Dredge your zucchini

Pat dry your zucchini, then one or a few at at time, drop zucchini into flour and coat on both sides until all your zucchini is done. Then one at a time dip zucchini into egg then panko mixture immediately. You'll get lots of panko on your fingers so wipe off every few rounds.

Fry your coins

Once your oil is hot (you can check by dropping a few pieces of panko in - if it sizzles it's ready), drop your coins in. Cook in batches so you don't crowd the oil, about 8 at a time max depending on your pan size. Once golden on both sides (about 30 seconds per side), remove and set on paper towel, I like to do them standing up/leaning on each other if possible to give them some air flow. Repeat until all are cooked, then drizzle with the other half of your lemon and flaky salt. Serve with your aioli.