| 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
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup flour
- 2 large eggs
- Kosher salt and freshly ground black pepper
- 1 cup panko
- 1/2 cup grated Parmesan
- 1 1/4 teaspoons garlic powder
- 3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
- Vegetable oil, for frying
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Made a lot and they tasted good, I would add more seasoning next time. Or mix ranch seasoning with panko.
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.
This was a huge hit with my young kids. I can’t wait to go out and buy more zucchini!
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.