Fried Zucchini Recipe
Fresh cut sticks of zucchini breaded to order and deep fried for everyone to share. served with our house creamy horseradish sauce
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Ingredients
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Zucchini & Coating
House Creamy Horseradish Sauce
Method
Zucchini & Coating
Prepare zucchini
Wash zucchini and trim both ends. Cut each medium zucchini into 3–4 lengthwise planks, then slice each plank into 1/2-inch thick sticks so they resemble fries. Pat pieces dry thoroughly with paper towels to remove excess moisture.
Set up breading stations
Place the flour and cornstarch in a shallow bowl and whisk together with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, beat the eggs with the milk until blended. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, remaining 1 tsp salt, and remaining 1/2 tsp black pepper; mix well.
Bread the zucchini
Working in batches, dredge zucchini sticks first in the flour mixture, shaking off excess. Dip into the egg wash to coat, then press into the breadcrumb mixture so each stick is evenly coated. Place breaded sticks on a wire rack set over a baking sheet; this keeps them from getting soggy while you finish breading the rest.
Heat oil and fry
Pour vegetable oil into a deep pot or fryer to a depth of 2–3 inches (about 3–4 cups, using up to 1 L total). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one breaded piece — it should sizzle immediately and brown in about 2–3 minutes. Fry the zucchini in small batches (do not overcrowd) for 2–3 minutes per batch, turning if necessary, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined tray or wire rack to drain. Sprinkle lightly with additional salt while hot, if desired.
Keep warm and serve
If making multiple batches, keep finished zucchini in a 200°F (95°C) oven on a rack-lined sheet pan to stay crisp until all are done. Serve immediately with the house creamy horseradish sauce for dipping.
House Creamy Horseradish Sauce
In a small bowl, whisk together the mayonnaise, sour cream, prepared horseradish, lemon juice, Dijon mustard, and honey until smooth.
Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more horseradish for heat, more honey for sweetness, or a squeeze more lemon for brightness.
Stir in chopped chives if using. Refrigerate the sauce for at least 15 minutes to let flavors meld. Bring to room temperature briefly before serving if chilled.