Zucchine Fritte Recipe

Prepare zucchini

Wash the zucchini and trim the ends. Cut each zucchini into 3–4 inch long sticks about 1/2 inch thick (about fry/steak-cut fries). Pat dry thoroughly with paper towels. Place the cut zucchini in a bowl, sprinkle with 1.5 tsp salt, toss gently and let sit for 10 minutes to draw out moisture.

After 10 minutes, pat the zucchini sticks very dry with paper towels (removing surface moisture is crucial for a crisp crust).

Set up breading stations

Arrange three shallow dishes or bowls: one with the flour (and cornmeal/panko if using) mixed evenly, one with the beaten eggs and milk combined, and one with the grated Parmesan, garlic powder, onion powder, dried oregano and black pepper. If using separate cornmeal, mix it with Parmesan or keep it combined with flour for an extra crunchy crust.

Bread the zucchini

Working in batches, dredge each zucchini stick first in the flour mixture, shaking off excess, then dip into the egg mixture ensuring full coating, then press into the Parmesan-seasoning mixture to adhere a firm crust. For a thicker crust, repeat the egg and Parmesan step once more. Place breaded zucchini on a wire rack set over a tray while you heat the oil.

Heat the oil

Pour about 2–3 cups neutral oil into a deep, heavy-bottomed skillet or Dutch oven to reach about 1–1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of breading in— it should sizzle and rise steadily without burning.

Fry the zucchini

Fry the breaded zucchini in small batches (do not overcrowd) for 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to turn and remove them. Transfer the fried zucchini to a plate lined with paper towels or a wire rack to drain. While hot, sprinkle lightly with extra salt to taste and, if desired, chopped parsley.

Serve

Serve the zucchini fries immediately with lemon wedges and the optional dip. They are best hot and crisp; if holding briefly, keep in a single layer on a wire rack in a 200°F (95°C) oven for up to 15 minutes.

Make the dip by stirring together the Greek yogurt (or mayo), lemon juice, minced garlic, salt and pepper in a small bowl. Taste and adjust seasoning. Chill or serve immediately alongside the fries.