Zucchini Fries Recipe

Wash zucchini and trim both ends. Cut each zucchini in half lengthwise, then slice each half into 1/2-inch thick sticks (fries). You should get about 4–6 sticks per zucchini depending on size.

Place cut zucchini on paper towels and lightly salt them. Let sit 10 minutes to draw out excess moisture, then pat dry with additional paper towels.

Set up three shallow bowls or rimmed plates: (1) flour seasoned with 1/2 tsp of the salt and 1/2 tsp black pepper, (2) whisk the eggs with 2 tablespoons milk until smooth, (3) combine panko, 3 tbsp grated Parmesan, 1 tsp Italian seasoning, 1 tsp smoked paprika, 1 tsp cayenne pepper, and the remaining 1/2 tsp salt and 1/2 tsp black pepper.

Working in batches, dredge zucchini sticks first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press firmly into the panko-Parmesan mixture to coat all sides. Place breaded zucchini on a wire rack and let rest 5 minutes to set the coating.

Pour oil into a large skillet or sautée pan to a depth of about 1/2 inch (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 15–20 seconds.

Fry breaded zucchini in a single layer for 2–3 minutes per side, turning carefully with tongs or a spatula, until golden brown and crisp. Do not overcrowd the pan; fry in batches if needed.

Transfer fried zucchini to a wire rack set over a baking sheet or to paper towels to drain. Immediately squeeze half the lemon over the hot fries and sprinkle with the optional chopped parsley.

While frying, whisk together mayonnaise, mustard, hot sauce, ketchup, Worcestershire, horseradish (if using), smoked paprika, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust heat or acidity: add more hot sauce for heat or a little more lemon for brightness.

Chill sauce briefly (10–15 minutes) if time allows to let flavors meld. Serve alongside warm zucchini fries for dipping.