Appetizers & Snacksbonappetit5.0
Zucchini Fries With Herby Yogurt Dip
Bake, pan-fry, or air-fry these actually crispy zucchini fries, coated in Parmesan cheese and panko breadcrumbs, for the perfect summer snack or appetizer.
👥 4 Servings👤 Nina Moskowitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●baking sheet
- ●skillet
- ●oven
📝 Preparation Steps
1
Cut 2 large zucchini (about 1¼ lb.), trimmed, in half crosswise. Cut each section in half lengthwise to get four quarters. Halve each quarter lengthwise to create 16 sticks total.
large zucchini (about 1¼ lb.), trimmed2
2
Stir zest of 1 lemon, ½ cup labneh or plain whole-milk Greek yogurt, ¼ cup finely chopped tender herbs (such as dill, parsley, and/or basil), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, a large pinch of freshly ground pepper, and 2 Tbsp. water in a small bowl until smooth. Cover herby yogurt and chill.
Zest of 1 lemon, plus more for servingFreshly ground pepper
3
Whisk ¾ cup all-purpose flour and ¼ tsp. Diamond Crystal or Morton kosher salt in a shallow bowl to combine. Lightly whisk 3 large eggs and ¼ tsp. Diamond Crystal or Morton kosher salt in another shallow bowl. Place 1½ cups panko in a third shallow bowl. Using your hands or a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Add 1½ oz. Parmesan, finely grated (about ¾ cup), 2¼ tsp. dried oregano, 2¼ tsp. garlic powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and a large pinch of freshly ground pepper to panko; mix to combine.
large eggs3½ cups panko1½ oz. Parmesan, finely grated (about ¾ cup)1¼ tsp. dried oregano2¼ tsp. garlic powder2Freshly ground pepper
4
Working with a few pieces at a time, dredge zucchini sticks in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko mixture, pressing gently to adhere. Transfer to a wire rack set inside large rimmed baking sheet.
large zucchini (about 1¼ lb.), trimmed2
5
If frying: Pour vegetable oil into a medium high-sided skillet fitted with thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry zucchini in a single layer, turning occasionally, until golden brown and crisp on all sides, about ⏱️ 3 minutes. Transfer zucchini fries back to wire rack; lightly season with salt. If baking: Place a rack in lower third of oven and set a rimmed baking sheet on rack; preheat to 400°. When oven is hot (or after ⏱️ 10 minutes), carefully pour ½ cup vegetable oil onto hot baking sheet, carefully tilting baking sheet to coat evenly. Arrange zucchini, flat side down, on baking sheet in a single layer. Bake, turning halfway through, until golden brown and crisp, 30–⏱️ 35 minutes. Lightly season zucchini fries with salt. If air-frying: Heat air fryer to 400°. Generously coat air fryer basket with nonstick vegetable oil spray. Working in batches if needed, arrange zucchini in basket in a single layer and cook until golden brown and crisp on top, 6–⏱️ 8 minutes. Turn zucchini and coat with nonstick spray. Cook until brown and crisp on other side 6–⏱️ 8 minutes. Lightly season zucchini fries with salt.
Vegetable oil (2–3 cups if frying; ½ cup if baking) or nonstick vegetable oil spray (if air-frying)large zucchini (about 1¼ lb.), trimmed2
6
Transfer zucchini fries to a large plate or platter. Uncover herby yogurt and top with more herbs and lemon zest. Serve with zucchini fries for dipping.
large zucchini (about 1¼ lb.), trimmed2
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