Crispy Zucchini Fries With Buttermilk Ranch Dipping Sauce
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Mayonnaise2 tbsps
Chives (chopped fresh)1 tbsp
Dill (chopped fresh)1 tsp
Celery Salt1.25 tsps
Garlic Powder1 tsp
Onion Powder1 cup
Flour2 large
Egg1 cup
Panko1 cup
Grated ParmesanDirections:
1
For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder
2
Mix well
3
Cover and chill for 1 hour
4
For the zucchini fries: Add the flour to a shallow baking dish
5
In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper
6
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
7
Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly
8
Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture
9
Transfer the breaded zucchini to a baking sheet
10
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
11
Heat over medium-high heat
12
Working in batches to avoid overcrowding, add the zucchini sticks to the pan
13
Cook until light golden brown, turning once, 2 to 3 minutes
14
Immediately remove the zucchini to a cooling rack set over a baking sheet
15
Keep warm in a 175-degree oven until ready to serve
16
Serve the zucchini fries with the dipping sauce on side