Fried Zucchini Sticks Recipe

Wash and cut

Rinse the zucchini and trim off both ends. Cut each zucchini in half lengthwise, then cut each half into 3–4 sticks (about 3/4" thick) so you have uniform pieces for even frying.

Salt and drain

Place the cut zucchini in a single layer on a baking sheet or tray and sprinkle with 1 teaspoon kosher salt. Let sit 10–15 minutes to draw out moisture. After resting, blot the sticks dry with paper towels to remove excess water and salt.

Flour station

Place the 1 cup flour in a shallow bowl or plate. Lightly season the flour with 1/4 teaspoon of the black pepper.

Egg wash

In a second shallow bowl, whisk together 2 large eggs and 2 tablespoons milk until smooth.

Breadcrumb mixture

In a third shallow bowl, combine 1 cup plain breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, and the remaining 3/4 teaspoon freshly ground black pepper. Mix until evenly distributed.

Working in batches to avoid overcrowding, dredge each zucchini stick first in the flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture so the stick is evenly coated. Place breaded sticks on a sheet tray lined with parchment or a wire rack. For extra-crisp results, let the breaded sticks rest 10 minutes before frying to allow coating to adhere.

Pour 2 to 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven so oil depth is about 1/2" to 1". Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle vigorously and brown in about 30–45 seconds.

Fry the breaded zucchini in small batches (4–6 sticks depending on pan size) for 2 to 3 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding to maintain oil temperature. Adjust heat as needed to keep oil around 325–350°F.

Using a slotted spoon or spider, transfer fried zucchini to a wire rack set over a baking sheet or paper towels to drain. Sprinkle with 1/2 teaspoon finishing salt while still hot. Repeat with remaining batches and replenish oil if needed.

While frying, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and taste, adjusting seasoning or lemon to preference. Chill until serving.

Serve the fried zucchini sticks hot with lemon wedges and the dipping sauce on the side. They are best enjoyed immediately when crisp.