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Zucchini Fries
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 4)
| Energy | 765.5 kcal |
| Total lipid (fat) | 58 g |
| Fatty acids, total saturated | 7 g |
| Fatty acids, total trans | 0.5 g |
| Carbohydrate, by difference | 46.5 g |
| Fiber, total dietary | 5.5 g |
| Sugars, total including NLEA | 7 g |
| Protein | 18 g |
| Cholesterol | 150.5 mg |
| Sodium, Na | 851.5 mg |
| Calcium, Ca | 300.5 mg |
| Iron, Fe | 6.5 mg |
| Potassium, K | 604 mg |
| Vitamin D (D2 + D3) | 1 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Savor the crispy goodness of zucchini transformed into a perfect snack, paired with a refreshing herb yogurt dip.
Main Ingredients
- 2 - large zucchini, trimmed
- 1 - lemon, zested
- ½ cup - labneh or plain whole-milk Greek yogurt
- ¼ cup - finely chopped tender herbs (such as dill, parsley, and/or basil), plus more for serving
- 1½ tsp. + 1 Tbsp. - Diamond Crystal kosher salt
- to taste - Freshly ground pepper
- ¾ cup - all-purpose flour
- 3 - large eggs
- 1½ cups - panko
- ¼ cup - Parmesan, finely grated
- 2¼ tsp. - dried oregano
- 2¼ tsp. - garlic powder
- 2–3 cups for frying; ½ cup for baking - Vegetable oil (for frying or baking)
- 1 - (optional) A deep-fry thermometer
- Step 1 Slice the zucchini into manageable sticks by cutting them into halves crosswise, then dividing each half lengthwise to eventually form 16 sticks.
- Step 2 In a mixing bowl, blend the yogurt with lemon zest, chopped herbs, 1 tsp. kosher salt, a pinch of pepper, and 2 tablespoons of water until smooth. Cover and refrigerate the mixture.
- Step 3 Next, prepare the dredging stations: Mix flour and ¼ tsp. salt in one bowl. In another bowl, lightly whisk the eggs with ¼ tsp. salt. In a third bowl, combine the panko (crushed into finer pieces), Parmesan, dried oregano, garlic powder, remaining 1 Tbsp. kosher salt, and a pinch of pepper.
- Step 4 Coat each zucchini stick first in the flour, then dip into the egg mixture, and finally coat with the panko-Parmesan blend. Place the coated sticks on a wire rack set inside a baking sheet.
- Step 5 For frying: Heat oil in a skillet to 350°F, using a thermometer if available. Fry the zucchini in small batches until golden and crisp, about 3 minutes per batch. Drain on the wire rack and season with salt.
- Step 6 For baking: Preheat the oven to 400°F and place a baking sheet inside. Once hot, pour ½ cup of oil on the baking sheet and spread it evenly. Lay the zucchini sticks flat on the sheet and bake for 30–35 minutes, turning halfway, until crisp and golden. Season with salt.
- Step 7 Serve your crispy zucchini sticks on a platter. Garnish the herb yogurt with additional herbs and lemon zest and offer it as a delightful dipping sauce.
Main Ingredients
- 2 - large zucchini, trimmed
- 1 - lemon, zested
- ½ cup - labneh or plain whole-milk Greek yogurt
- ¼ cup - finely chopped tender herbs (such as dill, parsley, and/or basil), plus more for serving
- 1½ tsp. + 1 Tbsp. - Diamond Crystal kosher salt
- to taste - Freshly ground pepper
- ¾ cup - all-purpose flour
- 3 - large eggs
- 1½ cups - panko
- ¼ cup - Parmesan, finely grated
- 2¼ tsp. - dried oregano
- 2¼ tsp. - garlic powder
- 2–3 cups for frying; ½ cup for baking - Vegetable oil (for frying or baking)
- 1 - (optional) A deep-fry thermometer
