Crispy Zucchini Fries Ranch (Printable)
Golden, crunchy zucchini sticks baked crisp and served with a smooth, herby ranch dip.
# What You Need:
→ Zucchini Fries
01 - 2 medium zucchini
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 2 large eggs
09 - 1/2 cup all-purpose flour
→ Ranch Dip
10 - 1/2 cup mayonnaise
11 - 1/2 cup sour cream
12 - 2 tablespoons chopped fresh chives
13 - 1 tablespoon chopped fresh dill
14 - 1 tablespoon chopped fresh parsley
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1 tablespoon lemon juice
18 - Salt and pepper to taste
# How-To:
01 - Set the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut zucchini into sticks approximately 1/2 inch thick to resemble fries.
03 - In a shallow bowl, combine panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and black pepper. Place flour in a separate bowl. Beat eggs in a third bowl until smooth.
04 - Dredge each zucchini stick in flour, dip into beaten eggs, then coat thoroughly with breadcrumb mixture.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, turning halfway through, until fries are golden brown and crisp.
07 - Combine mayonnaise, sour cream, chives, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
08 - Serve zucchini fries hot alongside the chilled ranch dip.
# Expert Tips:
01 -
- They taste indulgently crispy without the guilt or grease of deep frying.
- The whole recipe comes together in under an hour, making it perfect for unexpected guests or a quick dinner addition.
- Ranch dip made fresh at home tastes infinitely better than anything bottled, and watching people taste the difference is its own reward.
02 -
- Moisture is the enemy of crispiness—if your zucchini are watery, pat them very dry with paper towels after slicing, or they'll steam instead of crisp.
- Don't skip the halfway flip during baking, or your bottom sides will stay pale and limp while the tops burn.
- Fresh herbs in the ranch dip make an almost unbelievable difference compared to dried; if you must use dried, cut the amount in half because they're more concentrated.
03 -
- For an extra crispy exterior without any added fat, toss your breaded zucchini in the air fryer at 400°F for just 12 minutes instead of baking—it's faster and somehow even crunchier.
- Greek yogurt swapped for sour cream in the ranch dip creates a lighter version that tastes less heavy without sacrificing flavor or richness.