Zucchini Fries Recipe

Prepare zucchini

Wash and trim the ends of 4 cups sliced zucchini (about 3-4 medium zucchinis). Cut into fries roughly 3 inches long and 1/2 inch thick. Pat dry thoroughly with paper towels to remove surface moisture.

Set up breading station

Place 1 cup all-purpose flour in a shallow bowl and season with 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs with 1 tablespoon milk until combined. In a third shallow bowl, combine 2 cups panko breadcrumbs, 1 cup grated Parmesan, 2 tbsp chopped parsley, 1 tbsp chopped basil, and 1 tsp dried oregano; mix well.

Bread the zucchini

One by one, dredge each zucchini fry in the seasoned flour (shake off excess), dip into the egg wash allowing excess to drip off, then press into the panko-Parmesan mixture to coat fully. Place coated fries on a wire rack or baking sheet in a single layer. For extra-crispy coating, double-dip: return coated fry briefly to the egg and then to the breadcrumb mix again.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds when tested.

Fry in batches

Working in batches (do not overcrowd), gently lower coated zucchini fries into hot oil using tongs or a slotted spoon. Fry 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so the coating browns without burning.

Drain and season

Using a slotted spoon, transfer fried zucchini to a paper towel-lined tray or wire rack set over a sheet pan. Immediately sprinkle with remaining 1/2 tsp salt and a light pinch of black pepper. Let rest 1–2 minutes to crisp up.

Serve

Serve zucchini fries hot with Calabrese ranch dressing on the side and lemon wedges, if using. Garnish with a light sprinkling of extra grated Parmesan and chopped parsley if desired.

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon sour cream, and 1 cup buttermilk until smooth and slightly thickened.

Add 2 teaspoons Calabrese chili paste (or finely chopped Calabrese spread), 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon garlic powder, 1 teaspoon dried dill, 2 tablespoons grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined.

Taste and adjust seasoning: add more Calabrese paste for heat, more buttermilk to thin, or more salt/pepper as needed. Chill the dressing at least 15–30 minutes to let flavors meld; it can be made up to 24 hours ahead and stored in the refrigerator in a sealed container.

Before serving, give dressing a quick stir. If it's too thick for dipping, thin with a tablespoon or two of milk or additional buttermilk to desired consistency.