Fried Zucchini Basket Recipe

In a medium bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.

Add 1 1/2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tbsp finely chopped chives, 1 tbsp chopped fresh dill (or 1/2 tsp dried dill), 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Taste and adjust seasoning — add more horseradish for heat, more buttermilk to thin. Cover and refrigerate at least 15 minutes while you prepare the zucchini so flavors meld.

Prepare the zucchini

Wash and dry the zucchini. Trim the ends and cut each zucchini into 6–8 lengthwise spears (about 3/4"–1" thick) to create long finger-friendly pieces. Pat spears dry with paper towels to remove surface moisture — this helps the coating adhere and prevents oil spatter.

Make the dry mix

In a shallow bowl or rimmed plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup yellow cornmeal (optional), 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika until evenly combined.

Make the egg wash

In a separate shallow bowl beat 2 eggs with 1/2 cup milk until smooth.

Coat the spears

Working in small batches, dredge each zucchini spear first in the dry flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally return to the dry mixture and press gently so a light even coating adheres. Place coated spears on a wire rack set over a sheet tray while you heat the oil.

Heat the oil

Pour about 3 cups of neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2"–1". Heat over medium-high until oil temperature reaches 350°F (175°C) — if you don't have a thermometer, test with a small piece of coated flour: it should sizzle immediately and turn golden in ~40–60 seconds.

Fry the zucchini

Fry the coated spears in batches without overcrowding, about 2–3 minutes per side, turning once with tongs, until evenly golden brown and crisp. Adjust heat to maintain 325–350°F so they cook through without burning. Remove with a slotted spoon or spider and transfer to a paper towel–lined sheet tray or wire rack. Lightly sprinkle with a pinch of salt while hot.

Keep warm and serve

If frying multiple batches, keep finished spears on a baking sheet in a 200°F (95°C) oven to stay warm and crisp. When all are done, arrange the spears in a basket or on a platter, garnish with 2 tbsp chopped fresh parsley and serve with the chilled horseradish ranch and lemon wedges for squeezing.