Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce

  4.8 – 8 reviews  • Zucchini Recipes
Level: Intermediate
Total: 1 hr 35 min
Active: 35 min
Yield: 4 to 6 servings
Level: Intermediate
Total: 1 hr 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

  1. 1/2 cup buttermilk
  2. 1/2 cup mayonnaise
  3. 2 tablespoons chopped fresh chives
  4. 1 tablespoon chopped fresh dill
  5. 1/2 teaspoon celery salt
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon onion powder
  8. 1 cup flour
  9. 2 large eggs
  10. Kosher salt and freshly ground black pepper
  11. 1 cup panko
  12. 1/2 cup grated Parmesan
  13. 1 1/4 teaspoons garlic powder
  14. 3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
  15. Vegetable oil, for frying

Instructions

  1. For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
  2. For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands–this will ensure an even coating on the zucchini.
  3. Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
  4. Fill a high-sided skillet with about 1 inch of oil–make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
  5. Serve the zucchini fries with the dipping sauce on side.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 615
Total Fat 51 g
Saturated Fat 7 g
Carbohydrates 29 g
Dietary Fiber 2 g
Sugar 4 g
Protein 12 g
Cholesterol 79 mg
Sodium 537 mg
Serving Size 1 of 6 servings
Calories 615
Total Fat 51 g
Saturated Fat 7 g
Carbohydrates 29 g
Dietary Fiber 2 g
Sugar 4 g
Protein 12 g
Cholesterol 79 mg
Sodium 537 mg

Reviews

Jennifer Jones
Made a lot and they tasted good, I would add more seasoning next time. Or mix ranch seasoning with panko.
Lauren Paul
I followed the directions for frying as written. The zucchini was crisp and flavorful. I felt the 1/2 inch too thick and cut a few fries thinner. I liked the thinner cut better.
I did not make the dipping sauce, but it seems basic and good.
Tony Ray
This was a huge hit with my young kids. I can’t wait to go out and buy more zucchini!
Nichole Jenkins
I made these for the first time last night. They were so good. The Panko coating had so much flavor and the buttermilk ranch dipping sauce Was perfect.  

 

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