WEEKDAYS 1e|12c|p

Crispy Zucchini Fries with Tangy Dip

Clinton Kelly
Servings: 8
1 to 30 min
Part 1 of 2

Potatoes aren't the only veggies you can fry and dip. Try your hand at Clinton's delicious zucchini fries!

  • Ingredients
  • step-by-step directions
Crispy Zucchini Fries with Tangy Dip
  • 1 1/2 pounds Zucchini (cleaned)
  • 1 cup All-Purpose Flour
  • 2-3 Eggs (whisked)
  • 2 Cups Panko Bread Crumbs
  • 1 teaspoon Paprika
  • Salt
  • Freshly Cracked Black Pepper
  • Tangy Dip
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1/4 cup Buttermilk
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Freshly Chopped Parsley
  • 1 tablespoon Freshly Chopped Chives
  • 1-2 teaspoon Celery Salt (to taste)
  • Freshly Cracked Black Pepper
  • Preheat oven to 425°F.
  • Cut the ends off the Zucchini and discard. Slice in half crosswise then cut lengthwise into strips to resemble a medium-thick french fry.
  • Place the Flour in a shallow dish or bowl and season with Salt and Pepper. Place the whisked Eggs in a shallow dish. Combine the Panko and Paprika in a third dish, season with Salt and Pepper and whisk.
  • Working in batches, dredge the Zucchini in the Flour, shaking off excess. Coat in Egg then cover in the breadcrumb mixture.
  • Place the covered Zucchini stick on a wire rack, making sure not to overlap. Bake for 20-25 minutes, until golden and crispy.
  • Meanwhile, whisk together the dip ingredients and season to taste.
  • Serve warm Zucchini with dipping sauce.
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