Crispy Zucchini Fries
Craving a satisfying appetizer or side dish that’s both delicious and easy to make? Look no further than crispy zucchini fries with homemade ranch dip! This recipe takes advantage of zucchini’s mild flavor and transforms it into golden-brown, crunchy perfection. Paired with a cool and tangy ranch dip, it’s a crowd-pleaser that’s perfect for summer gatherings or a light weeknight meal.
This recipe relies on pantry staples and readily available vegetables. You’ll need zucchini, flour, eggs, panko breadcrumbs, Parmesan cheese, and seasonings for the fried zucchini. The homemade ranch dip is made with buttermilk, mayonnaise, fresh herbs like dill and chives, and a touch of garlic powder, onion powder, and dried thyme.
The beauty of this recipe lies in its versatility. You can adjust the spice level of the ranch dip or add different herbs and spices to the breadcrumb mixture for a unique flavor profile. Baking the zucchini sticks instead of frying them is a healthy alternative that achieves a similar crispy texture.
With minimal prep work and a quick frying time, this recipe comes together in under 30 minutes. It’s a perfect solution for busy weeknights or when you need a last-minute appetizer to impress your guests.
So ditch the frozen snacks and try this fresh, flavorful take on zucchini. With its crispy texture, delightful flavors, and ease of preparation, homemade fried zucchini with ranch dip is sure to become a new favorite.
Questions I often get asked about this recipe:
Can I use store-bought ranch dressing instead?
Yes, you can use your favorite store-bought ranch dressing for a quicker option.
What if I don’t have buttermilk?
You can make a buttermilk substitute by combining 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
Can I make the ranch dip ahead of time?
Yes, the ranch dip can be stored in the refrigerator for up to 3 days in an airtight container.
What can I serve this with?
These zucchini fries pair well with burgers, sandwiches, grilled meats, or as a party appetizer.
How long will the leftover fried zucchini stay crispy?
Leftovers are best stored in the refrigerator, but they may lose some crispness. You can reheat them in a preheated oven at 400°F (200°C) for a few minutes to try and revive the crispness.
What you need to make Crispy Zucchini Fries:
For the Zucchini Fries:
2 medium zucchini
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
For the Ranch Dip:
1 cup buttermilk
1/2 cup mayonnaise
1/4 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
How to make it:
Prepare the Zucchini: Wash and dry the zucchini. Cut off the ends and slice them into sticks about 1/2 inch thick and 3-4 inches long.
Set Up the Breading Station: In three separate shallow bowls or plates, set up your breading station. In the first bowl, whisk together the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
Heat the Oil: Heat enough vegetable oil in a large pot or Dutch oven over medium-high heat to reach 350°F (175°C).
Bread the Zucchini: Working in batches, dredge each zucchini stick in the flour mixture, shaking off any excess. Then, dip it in the beaten eggs, letting any excess drip off. Finally, coat the zucchini thoroughly in the panko breadcrumb mixture, pressing gently to ensure it adheres.
Fry the Zucchini: Carefully add the breaded zucchini sticks to the hot oil, not crowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer the fried zucchini to a paper towel-lined plate to drain excess oil.
Make the Ranch Dip: In a medium bowl, whisk together the buttermilk, mayonnaise, dill, chives, parsley, garlic powder, onion powder, thyme, salt, and pepper. Taste and adjust seasonings as desired.
Serve: Serve the hot and crispy zucchini fries with the cool and creamy ranch dip for dipping. Enjoy!
Tips:
For a healthier option, you can bake the zucchini fries instead of frying them. Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray. Arrange the breaded zucchini sticks in a single layer and bake for 15-20 minutes per side, or until golden brown and crispy.
To add a bit of spice to the ranch dip, you can include a pinch of cayenne pepper or a few dashes of hot sauce.
Feel free to experiment with different herbs and spices in the breadcrumb mixture, such as Italian seasoning, paprika, or smoked paprika.
Latest Reviews:
This fried zucchini was a hit! So easy to make and so tasty. The homemade ranch dip was delicious – loved the fresh herbs! Will definitely be making this again. Edna M.
This recipe is a lifesaver for busy weeknights. The zucchini cooks up quickly, and the ranch dip is super flavorful. My kids devoured them! Thanks for the healthy and yummy option. Dawn N.
I was skeptical about making my own ranch dip – but it was surprisingly easy and so much better than store-bought. The zucchini fries were perfectly crispy and not greasy. A great recipe for summer gatherings! Ella F.
Printable Recipe:
Crispy Fried Zucchini
This recipe combines crispy fried zucchini with a cool and creamy ranch dip for a delicious and satisfying appetizer or side dish.
Ingredients
- For the Fried Zucchini:
- 2 medium zucchini
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
- For the Ranch Dip:
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Zucchini: Wash and dry the zucchini. Cut off the ends and slice them into sticks about 1/2 inch thick and 3-4 inches long.
- Set Up the Breading Station: In three separate shallow bowls or plates, set up your breading station. In the first bowl, whisk together the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
- Heat the Oil: Heat enough vegetable oil in a large pot or Dutch oven over medium-high heat to reach 350°F (175°C).
- Bread the Zucchini: Working in batches, dredge each zucchini stick in the flour mixture, shaking off any excess. Then, dip it in the beaten eggs, letting any excess drip off. Finally, coat the zucchini thoroughly in the panko breadcrumb mixture, pressing gently to ensure it adheres.
- Fry the Zucchini: Carefully add the breaded zucchini sticks to the hot oil, not crowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer the fried zucchini to a paper towel-lined plate to drain excess oil.
- Make the Ranch Dip: In a medium bowl, whisk together the buttermilk, mayonnaise, dill, chives, parsley, garlic powder, onion powder, thyme, salt, and pepper. Taste and adjust seasonings as desired.
- Serve: Serve the hot and crispy fried zucchini with the cool and creamy ranch dip for dipping. Enjoy!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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