Crispy zucchini fries are a game-changer for anyone looking for a healthier alternative to traditional French fries without sacrificing that satisfying crunch. The challenge, of course, is that zucchini is a water-rich vegetable, and getting it to a state of golden-brown crispiness can seem like a magic trick.

The secret to this recipe lies in a few simple but crucial steps: drawing out the excess moisture from the zucchini and using a perfect, seasoned breading. This recipe offers two excellent cooking methods—oven-baking for a hands-off, healthier option and a quick fry for a truly decadent, restaurant-quality result. Both methods guarantee a light, crunchy exterior and a tender, flavorful interior.

So, let's turn a simple summer squash into an irresistible snack or side dish that's perfect for dipping.

Crispy Zucchini Fries

Yields: 4 servings

Prep time: 15 minutes (plus salting time)

Cook time: 20-30 minutes

Ingredients

  • 2 large zucchini

  • 1 ½ teaspoons salt, divided

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup Panko breadcrumbs

  • ½ cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon black pepper

  • Olive oil spray (for baking)

  • Vegetable oil, canola oil, or peanut oil for frying (if frying)

Instructions

1. Prepare the Zucchini

  1. Cut the zucchini: Wash and dry the zucchini. Slice off the ends. Cut each zucchini in half, and then into spears about ½-inch thick and 3-4 inches long, resembling fries.

  2. Draw out moisture: Place the zucchini spears in a colander. Sprinkle them with 1 teaspoon of salt. Toss gently to coat, and let them sit for at least 15-20 minutes. This process draws out excess moisture, which is the most important step for achieving crispiness.

  3. Pat dry: After 15-20 minutes, the zucchini will have released a lot of water. Pat them completely dry with paper towels or a clean kitchen towel. It’s crucial that they are as dry as possible.

2. Prepare the Breading Station

  1. Set up stations: Set up three shallow bowls.

    • Bowl 1: The flour.

    • Bowl 2: The beaten eggs.

    • Bowl 3: The Panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, black pepper, and the remaining ½ teaspoon of salt. Mix well.

  2. Dredge the fries: Working one at a time, dredge each zucchini spear first in the flour, shaking off any excess. Then dip it into the beaten egg, letting any excess drip off. Finally, press the spear firmly into the breadcrumb mixture, making sure it is fully coated. Place the coated spears on a clean plate or baking sheet.

Cooking Instructions

Method 1: Oven-Baked (Crispier and Healthier)

  1. Preheat: Preheat your oven to 425°F (220°C).

  2. Arrange: Place the breaded zucchini fries in a single, even layer on a large baking sheet lined with parchment paper or a silicone mat. Make sure they are not touching, as overcrowding will lead to steaming and prevent crisping.

  3. Spray: Lightly mist the fries with olive oil spray. This helps them get golden and crispy.

  4. Bake: Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.

Method 2: Fried (The Ultimate Crispy)

  1. Heat Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer for accuracy.

  2. Fry in Batches: Carefully place the breaded zucchini fries into the hot oil in small batches. Do not overcrowd the pot.

  3. Fry until Golden: Fry for 2-3 minutes, or until the fries are golden brown and crisp.

  4. Drain and Season: Use a slotted spoon to transfer the fries to a paper towel-lined plate to drain. Season with a little extra salt immediately after frying.

Serving

Serve your crispy zucchini fries hot with your favorite dipping sauce. A creamy ranch, a spicy Sriracha mayo, or a classic marinara sauce are all great options. Enjoy!