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Actually-Crispy Zucchini Fries With Herby Yogurt Dip

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Zucchini Fries on a red checkered plate
Photograph by Travis Rainey, Prop Styling by Marc Williams, Food Styling by Mieko Takahashi

During high school, my group of theater friends and I would, stereotypically, trek to our local diner after an evening performance as it was one of the few places that remained open late into the night. Our go-to order consisted of milkshakes, mozzarella sticks, and a heaping plate of zucchini fries to share. The fries would come out piping hot, shatteringly crisp on the outside, with a bowl of marinara sauce alongside for dipping. Were they mostly breading with barely any zucchini on the inside? Yes. Did we care? No. At the time, it hit the spot.

It’s been a few years since I’ve been back to that diner, but I’ve carried the memory of those zucchini fries with me. Now when I make them for myself, I flip the ratio, using thick-cut zucchini so it’s mostly vegetable with just some breading. Panko, instead of regular breadcrumbs, delivers big, audible crunch while a little Parmesan, some dried herbs, and garlic powder mixed into the panko throw it back to the Italian vibes of the original marinara side.

You don’t need the deep fryer setup of a diner to recreate perfectly crisp zucchini fries. A large skillet with a modest amount of oil is all it takes. If you’re really, truly adamant about not frying, you’ll be happy to learn that these work exceptionally well baked in a hot oven. The trick to actually crisp baked zucchini fries is to jump-start the cooking process by heating up your baking sheet. This, and a good film of oil, will ensure golden brown zucchini fries with perceptible crunch.

As you’re placing the fries in the oil, carefully lay them away from you so you don’t accidentally splatter yourself. Tongs are a great tool for handling the fries and giving yourself some distance from the pan of hot oil.

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What you’ll need

Recipe information

  • Total Time

    45 minutes, if frying; 1 hour, if baking

  • Yield

    4 servings

Ingredients

2

large zucchini (about 1¼ lb.), trimmed

Zest of 1 lemon, plus more for serving

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

tsp. plus 1 Tbsp. Diamond Crystal or 2¾ tsp. kosher salt, divided, plus more

Freshly ground pepper

¾

cup all-purpose flour

3

large eggs

cups panko

oz. Parmesan, finely grated (about ¾ cup)

tsp. dried oregano

tsp. garlic powder

Vegetable oil (2–3 cups if frying; ½ cup if baking)

Special Equipment

A deep-fry thermometer (optional)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 6

    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.

    Step 7

    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.

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  • These were THE crispiest morsels I ever did make. And I BAKED them. I did salt them to high heaven and let them sit for a bit before toweling them dry. HIGHLY RECOMMENDED 100/100

    • Anonymous

    • 7/3/2024

  • Could this be done in an air fryer?

    • Anonymous

    • 6/20/2024

  • Simple and exactly what I hoped they would be. I decided to do without the parmesan but I'm sure these would be great with it.

    • Denise

    • Atlanta, GA

    • 6/18/2024