These round “fries” are breaded and baked for an addicting crunch. Plus, the easy homemade ranch seasoning makes them super-zesty.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup chopped fresh parsley and/or dill
- 1 tablespoon chopped fresh chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 1/2 cups plain panko breadcrumbs (See Cook’s Note)
- 1 pound zucchini (2 to 3 small to medium zucchini) cut into 1/4-inch-thick rounds
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
Instructions
- For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
- For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 172 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 49 mg |
| Sodium | 280 mg |
Reviews
Loved the flavor on these. Even our non zucchini eaters enjoyed. Ranch sauce was perfect with these.
Great flavor and a crispy crust that stays on the veggie. Yum!