Crispy Kosher Zucchini Fries with Herb Dipping Sauce

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I started making these zucchini fries when my neighbor’s garden went completely wild last summer. She kept showing up at my door with bags of enormous zucchini, and I ran out of bread recipes pretty quickly. My kids were skeptical at first, but now they request these crispy strips whenever zucchini’s in season.

The trick to getting zucchini fries actually crispy instead of soggy is salting them first. I learned this from my Italian friend’s mother, who swears by this technique for any zucchini dish. You slice them, salt them generously, and let them sit for about 20 minutes. The salt draws out excess moisture, which is what makes most homemade zucchini fries turn into a mushy disappointment.

Getting Zucchini Fries Actually Crispy

After you pat them dry, a three-step breading process creates that golden, crunchy coating that stays crispy even after they cool down a bit. I use regular flour first, then beaten eggs, and finish with seasoned panko breadcrumbs mixed with a little parmesan cheese. The panko gives you more texture than regular breadcrumbs, and that bit of cheese adds a savory depth that makes these feel special.

The Perfect Herb Dipping Sauce

These work perfectly as a side dish for grilled fish or chicken, but honestly, my family treats them more like an appetizer. I serve them with a simple herb dipping sauce made from mayonnaise, fresh dill, and lemon juice. The tangy sauce cuts through the richness of the fried coating beautifully. They’re also great for Shabbat lunch when you want something a little different from the usual vegetables.

Crispy Kosher Zucchini Fries with Herb Dipping Sauce - American recipe
I started making these zucchini fries when my neighbor's garden went completely wild last summer. She kept showing up at my door with bags of enormous zucchini, and I ran out of bread recipes pretty quickly. My kids were skeptical at first, but now they request these crispy strips whenever zucchini's in season. The trick to getting zucchini fries actually crispy instead of soggy is salting them first. I learned this from my Italian friend's mother, who swears by this technique for any zucchini dish. You slice them, salt them generously, and let them sit for about 20 minutes. The salt draws out excess moisture, which is what makes most homemade zucchini fries turn into a mushy disappointment. After you pat them dry, a three-step breading process creates that golden, crunchy coating that stays crispy even after they cool down a bit. I use regular flour first, then beaten eggs, and finish with seasoned panko breadcrumbs mixed with a little parmesan cheese. The panko gives you more texture than regular breadcrumbs, and that bit of cheese adds a savory depth that makes these feel special. These work perfectly as a side dish for grilled fish or chicken, but honestly, my family treats them more like an appetizer. I serve them with a simple herb dipping sauce made from mayonnaise, fresh dill, and lemon juice. The tangy sauce cuts through the richness of the fried coating beautifully. They're also great for Shabbat lunch when you want something a little different from the usual vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Zucchini Fries
  • 2 large zucchini about 1.5 pounds total
  • 2 teaspoons kosher salt for salting zucchini
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3 cups vegetable oil for frying
For the Herb Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Method
 

Prepare the Zucchini
  1. Cut zucchini into sticks about 3 inches long and 1/2 inch thick. Try to keep them uniform so they cook evenly.
  2. Place zucchini sticks in a large bowl and toss with 2 teaspoons kosher salt. Let sit for 20 minutes to draw out moisture.
  3. Pat zucchini completely dry with paper towels. This step is crucial for crispy fries.
Set Up Breading Station
  1. Set up three shallow dishes: flour in the first, beaten eggs in the second.
  2. In the third dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and black pepper.
Make the Dipping Sauce
  1. Whisk together mayonnaise, dill, lemon juice, minced garlic, salt, and pepper in a small bowl.
  2. Taste and adjust seasoning. Refrigerate until ready to serve.
Bread and Fry
  1. Heat oil in a heavy pot or deep skillet to 350°F. Use a thermometer to maintain temperature.
  2. Working in batches, dredge zucchini sticks first in flour, then egg, then breadcrumb mixture. Press coating gently to help it stick.
  3. Fry zucchini in small batches for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
  4. Transfer to paper towels to drain. Sprinkle lightly with salt while still hot.
  5. Serve immediately with herb dipping sauce.

Notes

These are best served right away while the coating is still crispy. If you need to keep them warm, place on a wire rack in a 200°F oven for up to 15 minutes. You can prep the zucchini through the salting step up to 2 hours ahead. The dipping sauce can be made a day in advance and refrigerated.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 425mg 18%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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