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Fried Zucchini Chips With Cannellini Bean Dip

These Peroni battered fried zucchini chips and garlicky cannellini bean dip make a great snack or appetizer!


For the zucchini chips:

  • 1-2 zucchini sliced on an angle, 1/4 inch thick
  • 1 cup AP flour
  • 1/2 a bottle of Peroni
  • Salt
  • Black pepper

For the bean dip:

  • 1 can Cannellini beans, drained
  • 2 cloves garlic
  • Salt
  • Black pepper
  • Dash of Calabrian chili oil (optional)
  • Splash of olive oil
  • Parmigiano or pecorino for garnish (optional)


  1. To make the batter, pour flour, salt, pepper and Peroni in a mixing bowl and mix to incorporate until you form a pancake like batter consistency.
  2. In a deep frying pan or dutch oven, heat vegetable oil to medium.
  3. Fully submerge sliced zucchini into batter and fry in pan a few at a time. Do not overcrowd the pan.
  4. Place fried zucchini on a plate covered in a few layers of paper towels and salt while still hot.
  5. To make the dip, pour Cannellini beans, splash of olive oil, garlic, salt, pepper and chili oil into a blender and blend until smooth.
  6. Garnish dip with pecorino or parmigano and serve.

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