Best Ranch Zucchini Fries Recipes

Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce image

Provided by Tia Mowry

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup flour
2 large eggs
Kosher salt and freshly ground black pepper
1 cup panko
1/2 cup grated Parmesan
1 1/4 teaspoons garlic powder
3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
Vegetable oil, for frying

Steps:

For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
Serve the zucchini fries with the dipping sauce on side.

Ranch Zucchini Fries image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup chopped fresh parsley and/or dill
1 tablespoon chopped fresh chives
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/2 cup all-purpose flour
2 large eggs, beaten
2 1/2 cups plain panko breadcrumbs (See Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini) cut into 1/4-inch-thick rounds
1/2 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon white vinegar

Steps:

For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.